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!
Ingredients
Crumble Topping
⅓ cup granulated sugar
Zest of 1 lemon
4 tbsp unsalted butter, melted
¾ cup all-purpose flour
1 tbsp fresh lemon juice
Lemon Cake
¾ cup granulated sugar
Zest of 2 lemons
2 cups all-purpose flour
½ tsp salt
2 tsp baking powder
½ cup unsalted butter, room temperature
2 large eggs, room temperature
1½ tsp vanilla extract or vanilla bean paste
½ cup buttermilk, well shaken
¼ cup fresh lemon juice
Powdered sugar, for dusting (optional)
Instructions
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Prepare Crumble: Mix sugar and lemon zest in a bowl. Add melted butter, flour, and lemon juice. Mix until crumbles form. Set aside.
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Preheat Oven: Heat oven to 350°F (175°C). Grease or line an 8-inch square baking pan.
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Make Cake Batter: Rub lemon zest into sugar. Add butter and cream until fluffy. Beat in eggs one at a time, then vanilla.
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Combine Dry Ingredients: In a separate bowl, whisk flour, salt, and baking powder.
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Finish Batter: Alternate adding flour mix and buttermilk to the wet ingredients. Stir in lemon juice.
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Bake: Spread batter into prepared pan. Top with crumble mixture. Bake 40–45 minutes, or until a toothpick comes out clean.
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Cool & Serve: Let cake cool fully. Dust with powdered sugar, if desired.
Notes
Add Blueberries: Gently fold in 1 cup fresh or frozen blueberries.
Citrus Variations: Try orange or lime zest/juice instead of lemon.
Glaze Option: Replace powdered sugar with lemon glaze for more zing.
Mini Version: Bake in muffin tins for 20–25 minutes for individual portions.
Freezer-Friendly: Wrap well and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
