With a bright lemon taste and an ideal streusel layer, this cake offers a refreshing bite. The base is tender and moist, while the crumb topping adds just the right texture. The citrus notes are wonderfully balanced.
I've grown to love lemon in all kinds of dishes—whether sweet or savory, for breakfast, lunch, or dinner. Its versatility makes it a staple ingredient that works beautifully across countless recipes.
This crumb cake puts lemon front and center, but the flavor is gentle—never overpowering—and perfectly measured.
The streusel topping is heavenly and complements the soft, moist cake beautifully.
A light drizzle of glaze ties everything together.
This cake works equally well as a morning treat or an after-dinner sweet. My entire family loved it, and I know I'll be making it again and again.
Lemon Crumb Cake Recipe Details
- ½ cup butter
- 1 cup sugar
- 1 egg
- 1 cup sour cream
- 3 Tablespoons lemon zest
- 4 Tablespoons lemon juice
- ½ teaspoon salt
- 3 teaspoons baking powder
- 2 cups flour
- 6 Tablespoons butter
- 1 cup sugar
- 1 cup flour
- 1 Tablespoon lemon zest
- ½ cup powdered sugar
- 3 Tablespoons heavy cream
- ½ teaspoon lemon zest
- Set the oven to 375°F.
- Coat a springform pan with nonstick cooking spray.
- In a large bowl, cream together the butter and sugar until fluffy.
- Add the egg and sour cream, then mix again.
- Incorporate the lemon zest and lemon juice, mixing once more.
- Sift together the salt, baking powder, and flour, then stir into the wet mixture. Be careful not to overmix.
- In a separate small bowl, combine the butter, sugar, flour, and lemon zest using a fork until the mixture becomes crumbly.
- Sprinkle this crumb mixture evenly over the batter.
- Bake for 30 to 35 minutes, or until fully set. Check doneness by inserting a long toothpick; if it emerges clean, the cake is ready.
- Gently remove the cake from the springform pan and transfer it to a cake stand.
- Whisk together all glaze ingredients and drizzle over the top. Serve warm or at room temperature.
Enjoy!
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