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Lemon Crumb Cake

Lemon Crumb Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup full-fat sour cream
  • 2 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ⅔ cup packed light brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 6 tbsp unsalted butter, melted
  • ½ cup powdered sugar
  • 1 to 2 tbsp fresh lemon juice

Method
 

  1. Mix crumb topping: stir flour, brown sugar, cinnamon, salt, and melted butter with a fork until coarse clumps form.
  2. Cream butter and sugar with a mixer on medium until pale and fluffy, about 2 minutes.
  3. Beat in eggs one at a time, then sour cream, lemon zest, lemon juice, and vanilla, mixing until smooth.
  4. Whisk dry ingredients together, then mix into the wet in two additions, stopping as soon as no dry streaks remain.
  5. Spread batter in a parchment-lined 8x8-inch metal pan, top with crumb mixture, and bake at 350°F for 35-38 minutes until a toothpick comes out with a few moist crumbs.
  6. Cool 20 minutes, whisk glaze, drizzle over the cake, let set 10 minutes, then slice.

Notes

Let the cake cool in the pan for 20 minutes before glazing so the drizzle doesn’t melt into the hot crumb. For the cleanest slices, use a serrated knife and wipe it between cuts.