Why You’ll Love This Recipe

Bursting with Lemon Flavor: Lemon zest and juice are used in both the cake and crumble, giving it a vibrant, citrusy punch.
Perfect Texture: The contrast of the soft, moist cake with the crisp, buttery crumble topping is heavenly.
Versatile: Serve it for breakfast, brunch, or as a light dessert.
Easy to Make: Straightforward ingredients and simple steps make this recipe accessible for all levels of bakers.
Make-Ahead Friendly: This cake keeps well, making it great for preparing in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crumble Topping

⅓ cup granulated sugar
Zest of 1 lemon (avoid the white pith)
4 tablespoons unsalted butter, melted
¾ cup all-purpose flour
1 tablespoon fresh lemon juice

For the Lemon Cake

¾ cup granulated sugar
Zest from 2 lemons (preferably organic)
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup unsalted butter, room temperature
2 large eggs, room temperature
1 ½ teaspoons vanilla extract or vanilla bean paste
½ cup buttermilk, well shaken
¼ cup fresh lemon juice (about 2 lemons)
Powdered sugar for dusting (optional)

Directions

Prepare the Crumble Topping
In a bowl, combine the granulated sugar and lemon zest. Mix in the melted butter, flour, and lemon juice until large crumbles form. Set aside.
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking dish or line it with parchment paper.
Make the Cake Batter
In a large bowl, rub the lemon zest into the sugar with your fingers to release the oils. Add the butter and cream together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking powder.
Finish the Batter
Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Stir in the lemon juice just until combined.
Assemble and Bake
Pour the batter into the prepared pan and spread evenly. Sprinkle the crumble topping over the batter. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Let the cake cool completely in the pan. Dust with powdered sugar before serving, if desired.

Servings and Timing

Servings: 9–12 slices
Preparation Time: 20 minutes
Baking Time: 40–45 minutes
Total Time: Approximately 1 hour and 5 minutes

Variations

Add Blueberries: Gently fold 1 cup of fresh or frozen blueberries into the batter for a fruity twist.
Swap Citrus: Try using orange or lime zest and juice instead of lemon for a different flavor profile.
Glaze Instead of Sugar: Skip the powdered sugar and drizzle with a lemon glaze made of powdered sugar and lemon juice.
Make It Mini: Bake in muffin tins for individual breakfast cakes—just reduce the baking time to about 20–25 minutes.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in the microwave for 10–15 seconds or enjoy at room temperature.

FAQs

Can I make this cake ahead of time?

Yes, it actually tastes even better the next day. Just store it covered at room temperature or refrigerate if needed.

Can I freeze this cake?

Absolutely. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.

What can I use instead of buttermilk?

You can substitute with ½ cup milk mixed with 1½ teaspoons of lemon juice or vinegar. Let sit for 5 minutes before using.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of regular flour for both the cake and crumble.

What size pan should I use?

An 8-inch square or round pan works perfectly. For thinner cake, a 9-inch pan can be used with a reduced baking time.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled lemon juice can be used in a pinch.

What’s the best way to get lemon zest?

Use a microplane or fine grater and avoid the white pith underneath the skin, which can be bitter.

Can I use salted butter?

Yes, but reduce or omit the added salt in the cake to balance the flavor.

How do I make the crumble extra crispy?

Bake the cake on the middle rack and ensure the crumble is in large chunks—don’t overmix once the butter is added.

Can I add nuts to the topping?

Yes, finely chopped walnuts or pecans can be mixed into the crumble for added texture.

Conclusion

Lemon crumble breakfast cake is a delightful, citrusy treat that’s sure to brighten any morning. With its soft crumb, crunchy topping, and just the right amount of sweetness, it’s a versatile bake perfect for both casual mornings and special brunches. Once you try it, you’ll want it on repeat all season long.

Lemon Crumble Breakfast Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 1 hour 5 minutes
Yield: 9-12 servings
Diet: Vegetarian

Print Recipe

Description

This lemon crumble breakfast cake combines a soft, buttery lemon cake with a golden, citrus-infused crumble topping. Bursting with bright lemon flavor and finished with a dusting of powdered sugar, it’s the perfect bake for breakfast, brunch, or an afternoon treat. Easy to make and even better the next day!

Instructions

Prepare Crumble: Mix sugar and lemon zest in a bowl. Add melted butter, flour, and lemon juice. Mix until crumbles form. Set aside.
Preheat Oven: Heat oven to 350°F (175°C). Grease or line an 8-inch square baking pan.
Make Cake Batter: Rub lemon zest into sugar. Add butter and cream until fluffy. Beat in eggs one at a time, then vanilla.
Combine Dry Ingredients: In a separate bowl, whisk flour, salt, and baking powder.
Finish Batter: Alternate adding flour mix and buttermilk to the wet ingredients. Stir in lemon juice.
Bake: Spread batter into prepared pan. Top with crumble mixture. Bake 40–45 minutes, or until a toothpick comes out clean.
Cool & Serve: Let cake cool fully. Dust with powdered sugar, if desired.