Lemon Crumble Breakfast Cake ~ from the first bite to the last, this cake is loaded with bright lemon flavor. This moist, tender cake is easy to make and topped with a sweet crumble topping then dusted with powdered sugar. Whether you serve it for breakfast, brunch, afternoon tea or dessert, you’ll be basking in enthusiastic, sunny compliments!
I’m not sure who coined the phrase “breakfast cake” but I’m all over it. I guess you could call it coffee cake or brunch cake too, but I really like the idea of cake for breakfast. This lemony cake is not overly sweet, so adding the sweet crumble topping gives you a little extra bite of crunchy lemon goodness that’s like icing on the cake!
Sprinkle the warm cake with powdered sugar, or feel free to whip up a light lemon glaze to drizzle over the top. Fresh fruit is always a good idea so grab some blueberries to serve with this Lemon Crumble Breakfast Cake.
I used vanilla bean paste in this recipe and highly recommend picking up a bottle if you haven’t tried it yet.
While it’s not inexpensive, it lasts a long time and adds rich vanilla flavor to all your baked goods.
We had whipping cream and mascarpone cheese in the refrigerator leftover from a recent recipe so I made a Lemon Mascarpone Cream to serve on top. Oh boy did everybody flip for this combination! Moans were had by all. Lemon in the cake, lemon in the crumble topping and lemon in the whipped mascarpone cheese. Lemon rules!
Squeeze a little lemony sunshine into your weekend and enjoy a nice big slice of this crazy good Lemon Crumble Breakfast Cake!
Don’t forget to PIN to your favorite baking board!
An easy to make breakfast or coffee cake that is moist and tender and topped with a sweet crumble topping then dusted with powdered sugar. A wonderful addition to your sunny weekend brunch!
- 4 tablespoons unsalted butter, melted
- 3/4 cup unbleached, all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- 2 cups unbleached, all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, room temperature
- zest from 2 lemons (preferably organic)
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla bean paste
- 1/2 cup buttermilk, well shaken (whole fat or whole milk mixed with 1 1/2 teaspoons vinegar)
- 1/4 cup fresh lemon juice (about 2 lemons)
- powdered sugar for dusting if desired
Melt 4 tablespoons of butter in a small bowl. Add the flour, sugar, lemon juice and zest. Mix with a fork to combine. Set aside.
Preheat oven to 325 degrees. Invert the bottom of an 8" springform pan (to make it easier to slide the cake off the bottom) then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom with a round of parchment paper and set aside.
In a small bowl combine the flour, salt and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, lemon zest, and sugar. Beat for several minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Beat in the egg and vanilla bean paste just until blended.
In a measuring cup with a spout, combine the buttermilk with the lemon juice. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk mixture and blend until smooth. Repeat adding 1/3 of the flour, then 1/3 of the buttermilk until both are incorporated.
Pour the batter into the prepared pan and spread evenly. Sprinkle with the crumble topping (leaving some in large clumps) and bake in the preheated oven for 40 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
Cool the cake on a wire rack for at least 30 minutes if serving warm, or cool completely before removing the sides. Carefully slide the cake onto a serving platter and dust with powdered sugar before serving. For a simple lemon glaze mix together 1/2 cup powdered sugar with enough fresh lemon juice for a drizzling consistency. Drizzle on top of the cake just before serving. Optional: serve with Lemon Whipped Mascarpone Cream and fresh fruit. Recipe below
A few of our readers said the cake was somewhat dry on the outside and wet in the middle. If you're concerned, please bake in a 9x9-inch square pan and adjust the baking time as listed below.
This cake can be baked in a 9x9" square pan, or a round 8" or 9" cake pan. If using a 9" pan, be sure to adjust the baking time. Check after 30 minutes to ensure it doesn't over-bake.
- 4 ounces mascarpone cheese, room temperature
- 1/3 cup powdered sugar
- zest of 1 lemon
- 1 cup heavy whipping cream
In the bowl of a stand mixer, combine the mascarpone cheese, powdered sugar and lemon zest. Blend until smooth. Turn the mixer on low and slowly add the whipping cream until it's incorporated and starting to thicken. Increase the speed to medium, then high, and beat until soft peaks form. This won't take long! Serve with the Lemon Crumble Breakfast Cake.
Here are a few more breakfast cake recipes you might enjoy:
- Cranberry Almond Breakfast Cake
- Blueberry Breakfast Cake
- Raspberry Ricotta Breakfast Cake
- Caramel Apple Breakfast Crumb Cake ~ from Chef in Training
- Swedish Almond Cake ~ from Shugary Sweets
We adore lemon everything here at SRFD and are always excited to try a new recipes! One of our new favorite lemon treats is this Easy Lemon Ricotta Pound Cake. I bet you will love it too. If you’re looking for lemon cookie recipes, we have you covered there too. We are over the moon in love with these Lemon Coolers. They are no doubt the perfect lemon cookie. Don’t miss our Lemon Macarons and these super popular Lemon Meltaways.
Would you believe it was 75 degrees here on Tuesday? And then today they’re calling for snow. You know what they say … if you don’t like the weather, wait a few minutes! All this warm weather has made me long for the outdoors. I could use a good hike in the woods, or a leisurely paddle in our dusty kayaks. I guess I’ll settle for walking the dogs for now – but spring is not too far away! Hope you have a lovely weekend and thanks so much for stopping by!
Tricia
as of the last comment in 2017, nobody had yet made the lemon cake. Has anybody made it as of this date?? I don’t know if this would be suitable for a grab n go at 6a.m. or more for 10a.m. tea.!!!!!
Hi Cooking Gram! Here is a link to Pinterest where people have posted a few reviews of the cake. It really is delicious but may be best at 10:00 a.m. tea! Enjoy Lemon Crumble Breakfast Cake PINTEREST
I tried it today & it is delicious! My whole family liked it! It was moist & didn’t have any problems with it in a springform pan. Everything came out perfectly!
Thanks for letting us know Amanda – I wish I could eat this cake all the time – a personal favorite for sure. Thanks again!
Oh my goodness, this looks so good! I’m sorry if this is a silly question, but I’m not familiar with vanilla paste. Do y find it in the baking isle?
Hi Dana! I’ve been traveling with no computer so sorry for the delayed answer. Vanilla Bean Paste can be found in the baking section next to the vanilla extract. Hope you found it and gave this wonderful cake a try. Thank you for the great question and for visiting!
I adore citrusy cakes. Can’t wait to make this one. Your photographs have made such a simple Cake sparkle ! Tried your blueberry breakfast cake and it was superb. Thanks.
You made my day Diana! If you loved the Blueberry Breakfast Cake – you’re going to love this one too. Everybody went nuts for it. Enjoy and thanks again!
This lemon crumble cake is absolutely stunning! The texture and that crumbly topping reminds me of some of the lemon cakes I frequent in certain “so-called” restaurants. Can’t wait to make this with my garden lemons! Thanks for sharing this beauty of a cake. 🙂
Thank you Christina! So jealous of your garden lemons – that must be a wonderful thing to step outside and pick lemons. Enjoy!
This cake looks amazing! Can’t wait to try it with out stash of meyer lemons. Just wondering if I could sub regular whole milk or yogurt for the buttermilk? Thanks!
Hi Jenn! Yes I think regular milk would be fine and I also think sour cream would be great. If you use yogurt make sure it has some fat in it 🙂 Enjoy! We LOVE this cake. Thanks so much for the great question.
Great! Thanks Tricia!!
I love everything lemon-flavored and this looks especially nice. A fine thing for a leisurely Saturday morning.
Amalia
xo
Thanks Amalia – it’s great to hear from you. Hope you’re having a lovely weekend.
With all the lemons on my tree , this is the perfect cake. I would have it for my afternoon snack with a cup of tea. I’m bookmarking this.
You are so lucky Gerlinde! I can’t imagine having a tree full of lemons 🙂 Have a great weekend.
I love your breakfast cakes Tricia but this one might be my most favorite. Lemon is such a universal pleaser. I’m pinning this for the next special occasion with the family!
Thanks Chris – my family loves these cakes, not too sweet but loaded with flavor. Have a wonderful weekend and thanks again!
Each bite must be like a burst of sunshine! What a yummy way to start the day!!!
Thank you very much Liz!
This is a stunningly beautiful cake! Great for the winter but will be a welcome brunch addition in the spring, too.
Thank you Kellie. We LOVE this cake, so simple, not too sweet, and you can eat it for breakfast 🙂 Have a great weekend and thanks!
So happy to find you ! Great blog, great dishes ! I’ll be back! Thank you and have a pleasant week end !
So happy to have you come for a visit! Thanks 🙂
I am moaning just seeing the pictures (btw, I haven’t said it recently, but you are an AMAZING photographer and food stylist)! That beautiful sugar spoon from Allie added to the beauty. She chose well for a gift! 😉 Lemon is just the best; sure wish I had a big slice to go with my coffee right now. Hope it doesn’t get too cold for you! blessings ~ tanna
Thank you Tanna – Allie is the best daughter ever! It got really cold last night but I think it’s getting warm again this weekend. Fickle weather! Have a lovely weekend.
I had to laugh because I so agree about the ‘genius’ of breakfast cake! This really looks gorgeous – it cheers me up just looking at this bright, beautiful cake. I’m sure it’s delicious just as it is…totally looks like the kind of everyday cake that’s moist and flavorful and needs nothing else. That said, the lemon mascarpone topping you whipped up sounds amazing. What a lovely treat to enjoy in the winter to brighten up the day.
Hi Monica! This cake is worth the splurge for sure and would be a special addition to a Mother’s Day brunch menu! Hope you’re getting dug out of the snow 🙂
Oh I bet this cake definitely gives the wow factor! Lemon rules definitely! What a beautiful gift from Allie, tell her she has good taste- like her mother!
Thank you so much Anna! This is a keeper 🙂
I love cake for breakfast, and who could resist this beautiful lemon crumble? the mascarpone cream looks amazing too. Thanks for sharing another delicious treat.
Thank you Cheri!
You are playing my song 🙂 This looks absolutely delightful, Tricia and I will be trying this soon, you can be certain!
Haha sing it Susan! I am so happy you’re going to try it – and hope you love it too! Thanks 🙂
It looks heavenly Tricia.
It is very tasty Monique 🙂 I guess you’re still having snow and no signs of spring. Maybe you need some lemon cake!
Cake for the breakfast…why not? This crumble cake looks absolutely irresistible, Tricia.
Thank you Angie!
Mine was a disaster , not cooked underneath crumble and left in longer but I’m unsure of cup measurements. Even though I googled ,I got conflicting messages
Sounds like the measurements were off due to conversion problems. I am so sorry this did not turn out for you Nina.
I agree. Mine was dry around the outside and undercooked in the middle, even tho I baked it for the time stated, and a toothpick came out clean. Underwhelming lemon taste.
I wish people would limit their reviews to helpful comments AFTER they actually bake things instead of ‘ it looks wonderful.’
Hi Cartnor – I am sorry you didn’t like this cake. All our taste testers loved this cake and it was perfectly moist as you can see in the photos. The crumble top is on the dry side, but not the cake. I’ve thought a lot about comments lately as you are not the first to mention it. I personally don’t see any harm in comments from my friends and peers telling me a recipe looks good, but do understand that actual comments from people that made the recipe helps the most. I have no control over what people write in their comments. My blog is a community of friends, cooks, bakers and bloggers, not a big business like AllRecipes or Food Network. Again sorry you didn’t like the cake, we really do.
You’re making my mouth water with this cake Tricia, I can’t think of a more delicious way to start the day. Your photos are glorious!
Hi Sue! Our taste testers inhaled this cake – it’s such a light, lemony, not-too-sweet delicious addition to any breakfast, brunch or lunch. Thank you so much 🙂
I agree, beautiful and creative photos! Found your recipe through pinterest and plan on trying today ????
Yeah! Hope you love it as much as we do 🙂
I love all things lemony and your cake would quickly disappear in our home.
Hi Karen – we love lemon too and it did disappear in a flash! Have a great weekend and thanks for stopping by.
Beautiful! I’m pretty sure I could eat this entire cake myself, as I never tire of lemon (breakfast, lunch or dinner 😉 Sharing!
Thank you for sharing Jennifer! Lemon is absolutely amazing in desserts, and just about everything else too 🙂