Description
A delightful Lemon Crumb Coffee Cake combining the bright flavor of lemon with a rich, buttery cake and a sweet, crumbly topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9×13-inch baking pan.
- Cream together the softened butter and granulated sugar in a large bowl using an electric mixer until light and fluffy.
- Add the eggs, sour cream, lemon zest, and lemon juice, blending until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry mixture to your wet ingredients, stirring gently until just combined.
- Pour the batter into the greased baking pan and spread evenly.
- Prepare the crumb topping by mixing brown sugar, flour, and cinnamon, then sprinkle over the batter.
- Bake for 30–35 minutes until golden brown.
- Let the cake cool before transferring it to a wire rack.
- Slice into squares and serve warm.
Notes
This cake can be made ahead of time and stored at room temperature. For freshness, enjoy within three days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg