Lemon Coffee Cake Crumble (Printable)

Zesty lemon coffee cake with a buttery crumble, ideal for breakfast or an afternoon delight.

# What you'll 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 (from about 2 lemons)
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

# Directions:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - In a small bowl, combine flour, sugar, cinnamon (if using), and salt. Cut in cold butter using a fork or fingers until mixture forms coarse crumbs. Refrigerate.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Incorporate lemon zest, lemon juice, sour cream, milk, and vanilla extract until combined.
04 - Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to wet mixture, stirring just until incorporated.
05 - Pour batter into prepared pan and spread evenly. Evenly sprinkle crumble topping over the surface.
06 - Bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and drizzle over cooled cake before serving.

# Expert Suggestions:

01 -
  • The cake stays tender and moist for days, which means you actually get to enjoy it instead of eating it all in one sitting.
  • One bowl of crumble topping gives you that buttery, crunchy texture without any fancy technique.
  • Lemon flavor hits bright and clean without ever turning bitter or artificial.
02 -
  • Don't skip zesting the lemon before you juice it—once it's cut in half, the zest gets harder to remove, and that's where the essential oils hide.
  • Room temperature ingredients blend smoother and create a more tender crumb, so take five minutes to let eggs and butter sit out if you have time.
  • Overbaking by even a few minutes dries this out, so start checking at 38 minutes and trust the toothpick test.
03 -
  • If you forget to soften your butter, grate cold butter into the sugar and beat it harder—you'll get there eventually and the result will be just as good.
  • The difference between a good crumble and a great one is keeping that butter cold and your hands quick; work fast and don't overblend.

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