Lemon Coffee Cake Crumble (Printable)
Tender lemon coffee cake bursting with citrus and a buttery crumble topping.
# What You Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup sour cream
06 - 1/4 cup whole milk
07 - 2 tbsp lemon zest
08 - 1/4 cup fresh lemon juice
09 - 2 tsp baking powder
10 - 1/2 tsp baking soda
11 - 1/4 tsp salt
12 - 1 tsp vanilla extract
→ Crumble Topping
13 - 1/2 cup all-purpose flour
14 - 1/3 cup granulated sugar
15 - 1/4 cup cold unsalted butter, cubed
16 - 1/2 tsp ground cinnamon (optional)
17 - Pinch of salt
→ Lemon Glaze (optional)
18 - 1/2 cup powdered sugar
19 - 1 to 2 tbsp fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - Combine flour, sugar, cinnamon (if using), and salt in a small bowl. Cut in cold butter until mixture resembles coarse crumbs. Refrigerate.
03 - Beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, sour cream, milk, and vanilla extract until combined.
04 - Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to wet ingredients and mix just until incorporated.
05 - Pour batter evenly into prepared pan. Sprinkle crumble topping evenly over batter.
06 - Bake for 38 to 42 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in pan for 10 minutes. Transfer to wire rack to cool completely.
08 - Whisk powdered sugar with 1 to 2 tbsp lemon juice until smooth. Drizzle over cooled cake before serving (optional).
# Expert Suggestions:
01 -
- The lemon flavor is bold without being sharp, thanks to balancing sour cream and milk so the cake stays impossibly tender.
- One crumble topping does all the heavy lifting—buttery, cinnamon-kissed, and it stays crispy even after a day of sitting.
- Forty minutes from pan to cooling rack means you can have warm cake and coffee before lunch.
02 -
- Don't skip refrigerating the crumble—cold butter chunks stay distinct and crispy instead of melting into the batter.
- Lemon juice can curdle sour cream if it sits too long, so add it quickly and mix gently once combined.
- A toothpick should come out completely clean or with just a few moist crumbs—overbaking dries out the crumb and makes the lemon flavor sharp instead of bright.
03 -
- Room temperature eggs and softened butter blend faster and create a more tender crumb than cold ingredients fighting each other.
- Measuring flour by weight is the secret move—it prevents the dense, tough cake that happens when you pack too much flour into the cup.