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Moist and tender Lemon Crumble Breakfast Cake
From the first bite to the last, this cake is loaded with bright lemon flavor.
This moist and tender Lemon Crumble Breakfast Cake is easy to make and terrific finished with the sweet crumble topping and a dusting of powdered sugar. Whether you serve it for breakfast, brunch, afternoon tea or dessert you’ll be basking in enthusiastic, sunny compliments!
What’s the best way to serve Lemon Crumble Breakfast Cake?
Sprinkle the slightly warm lemon coffee cake with powdered sugar, or whip up a light lemon glaze to drizzle on top. Fresh fruit is always a good idea so grab some blueberries and serve with this Lemon Crumble Breakfast Cake. Whipped cream is also a terrific topping, especially on a warm slice of cake.
Ingredients needed to make Lemon Crumble Breakfast Cake
For the crumble topping:
- granulated sugar
- lemon zest
- unsalted butter
- all-purpose flour
- fresh lemon juice
For the lemon cake:
- granulated sugar
- lemon zest
- all-purpose flour
- salt
- baking powder
- unsalted butter
- eggs
- vanilla extract or vanilla bean paste
- buttermilk – if you don’t have buttermilk on hand, mix regular milk with 1 1/2 teaspoons vinegar. Set aside for 5 minutes before using.
- fresh lemon juice
- powdered sugar for dusting if desired
We whole heartedly recommend using vanilla bean paste in this recipe.
While vanilla bean paste is not cheap, it lasts a long time and adds rich vanilla flavor to all your baked goods. Plus, who doesn’t love to see all those tiny vanilla beans throughout your cakes and cookies?
How to make a breakfast cake:
1. First, make the crumble topping.
- Combine the sugar and lemon zest in a small food processor and pulse until the sugar turns a pale yellow color. Combine the lemon sugar with melted butter, flour, and lemon juice. Mix with a fork and set aside until needed.
2. Next, make the cake batter.
- Preheat the oven and prepare an 8-inch springform pan. This cake can also be baked in a 9×9-inch square pan, a high-sided round 9-inch cake pan, or a 9-inch springform. Adjust the baking time to 30 to 35 minutes and increase the temperature to 350 degrees F.
- Using the same food processor used above, pulse half the granulated sugar and the zest from two lemons. Set aside.
- In a small bowl whisk together the flour, salt and baking powder. Set aside.
- Next combine the butter, lemon sugar and any remaining granulated sugar. Beat until light and fluffy.
- Add the eggs and vanilla.
- Combine the buttermilk and lemon juice. Alternate adding the flour mixture with the buttermilk blending well between each addition.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the crumbled topping over the batter. Bake!
Serve this cake slightly warm, room temperature or cold.
PRO TIP: Zesting lemons is easy to do, but requires a light hand to get it right. Using a sharp rasp-style grater makes this step a breeze. Don’t press too hard, as you only want to zest the bright yellow outer portion. Avoid the white pith found just below the peel, which has a bitter taste.
Don’t be afraid to serve this cake for breakfast
I’m not sure who coined the phrase “breakfast cake” but I’m all over it. I guess you could call it lemon coffee cake, lemon crumb cake or brunch cake too, but I really like the idea of cake for breakfast.
The tender lemon cake is not overly sweet. Adding the crumble topping gives it a little extra bite of crunchy lemon goodness that’s like icing on the cake! This cake is great as written or with a simple lemon drizzle, too. It will be a little more sweet, but not too much.
For a quick lemon glaze, mix together a cup of powdered sugar and about two teaspoons fresh lemon juice. Whisk until smooth then drizzle over the top of the cake. Add more powdered sugar or lemon juice as needed for the desired consistency.
Can you freeze this Lemon Crumble Breakfast Cake?
This cake freezes so well, you’ll want to keep a few slices in the freezer at all times. You never know when you might need a piece of cake to serve unexpected guests, or as a last minute dessert.
Lemon Crumble Breakfast Cake can be stored at room temperature in a sealed container for about 3 days. For longer storage, refrigerate the cake for up to 5 days.
Great for any occasion, or just because!
Squeeze a little lemony sunshine into your weekend and enjoy a nice big slice of this very good, delightful Lemon Crumble Breakfast Cake!
Top with your favorite whipped cream for a lovely dessert.
We discovered an amazing (favorite) way to serve this delicious cake. When we happen to have leftover whipping cream and mascarpone cheese in the refrigerator, I make Lemon Mascarpone Cream to serve on top. Boy does everybody flip for this combination! Moans of delight are had by all.
Lemon in the cake, lemon in the crumble topping and lemon in the whipped mascarpone cheese. Lemon rules!
To make Lemon Mascarpone Cream:
Beat together 1/2 cup mascarpone cheese, 1/2 cup whipping cream, a squeeze of lemon juice and a few tablespoons powdered sugar. So good!
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Lemon Crumble Breakfast Cake
Ingredients
For the Crumble Topping:
- ⅓ cup granulated sugar (80g)
- zest of 1 lemon (no white pith)
- 4 tablespoons unsalted butter melted (56g or 2oz)
- ¾ cup all-purpose flour (100g)
- 1 tablespoon fresh lemon juice
For the Lemon Cake:
- ¾ cup granulated sugar (170g)
- zest from 2 lemons (preferably organic)
- 2 cups all-purpose flour (252g)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup unsalted butter room temperature (113g or 4oz)
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract or vanilla bean paste
- ½ cup buttermilk well shaken (4oz)
- ¼ cup fresh lemon juice about 2 lemons (2oz)
- powdered sugar for dusting if desired
Instructions
For the Crumble Topping:
- Combine the sugar and lemon zest in a small food processor. Pulse or process until the zest is incorporated into the sugar and the sugar has turned a pale yellow color.
- Melt 4 tablespoons of butter in a small bowl. Add the flour, lemon sugar and lemon juice. Mix with a fork to combine. Set aside.
For the Cake:
- In the same small food processor used above, add half the granulated sugar and the zest from two lemons. Process until combined and the sugar is a light yellow color.
- Preheat oven to 325°F. 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, remaining granulated sugar and the lemon sugar. Beat for several minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs, one at a time, blending well after each addition. Add the vanilla and mix until incorporated. Scrape down the sides of the bowl and blend again.
- In a measuring cup with a spout combine the buttermilk and lemon juice. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Next, add ⅓ of the buttermilk mixture and blend until smooth. Add half the remaining flour, then half the buttermilk until both are incorporated. Finally, add the remaining flour, then buttermilk. Don't overmix. Using a spatula, turn the batter a few times scraping up from the bottom to ensure it's well blended.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the crumble topping over the batter leaving some in large clumps. Bake in a preheated oven at 325°F for 40 to 50 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached - but no wet batter. DO NOT OVER BAKE!
- Cool the cake on a wire rack for at least 15 minutes if serving warm, or cool completely before removing the sides of the pan. Carefully slide the cake onto a serving platter and dust with powdered sugar before serving. For a simple lemon glaze mix together ½ cup powdered sugar with enough fresh lemon juice for a drizzling consistency. Drizzle on top of the cake just before serving.
Recipe Notes
- The cake can be baked in a 9x9-inch square pan, a 9-inch springform, or high-sided round 9-inch cake pan. If using a 9-inch pan, bake at 350F but be sure to adjust the baking time. Check after 30 minutes to ensure it doesn't over-bake.
- If you don't have buttermilk on hand, mix regular milk with 1 1/2 teaspoons vinegar and set aside for 5 minutes before using.
Nutrition
Here are a few more breakfast cake recipes you might also enjoy:
- Cinnamon Breakfast Cake
- Cranberry Almond Breakfast Cake
- Blueberry Breakfast Cake
- Raspberry Ricotta Breakfast Cake
- Caramel Apple Breakfast Crumb Cake
- Swedish Almond Cake
Another one of our favorite lemon treats is this Easy Lemon Ricotta Pound Cake. So easy to make and serve, I bet you’ll love it too.
If you’re looking for lemon cookie recipes, we have you covered there as well. We’re over the moon in love with these Lemon Coolers. They are without a doubt, the perfect lemon cookie.
And finally, don’t miss our pretty little Lemon Cookies sandwiched with lemon cream filling and these super popular Lemon Meltaways.
We’re smitten with lemon desserts!
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Originally published February 2017, updated January 2021
Bonnie
This looked so delicious, I couldn’t wait to make it. Unfortunately it turned out very dense and heavy. I’m sure this was caused by using May Stand mixer on low to mix flour and then milk into the butter/sugar mixture. Normally I add the dry ingredients, alternating with milk, mixing by hand. Also be prepared to take more than 30 minutes preparation time, took me a little over one hour, grating, juicing, melting, measuring, mixing, a lot of steps to follow. Don’t think I’ll be trying this again. I’m going back to my go to Lemon Loaf that has never failed me.
Ashley
Lovely recipe. I did deviate a little by adding a lemon curd on top, just under the crumble. Cake was still light, fluffy, & moist. Not too much work, considering I added an extra step. Prefect combination of sweet & tart.
Tricia Buice
Oh I love the addition of lemon curd Ashley. Brilliant!
b
Just had a small square while it was warm from the oven.
Great breakfast cake. So moist and fluffy. Loved the crust.
Tricia Buice
Thanks B! We appreciate you taking the time to comment.
Jenny
Very delicious cake. Not sure why people think this cake is so labor intensive, I think it has the same basic steps as other cakes. Thank you, thank you, thank you for using metric measurements for your dry ingredients. I now bake exclusively using my food scale and the quality of my baked goods has more than tripled. I am a total devotee of the ATK/Cook’s Country/Cook’s Illustrated franchise, but their one drawback is their resistance to metric measurements.
Tricia Buice
Thanks Jenny. I LOVE metric measures. It saves so much work measuring and washing extra dishes. I can’t wait until that’s all we use one day! Thanks for making the cake and for taking the time to comment. Bravo!
Ida Bochner
I tried this cake and was disappointed. I loved the lemon flavor and the crispy crumb but I found the texture of the cake too dense. It was also a bit more work to make the cake also. I will not be making this cake again
Tricia Buice
We appreciate the feedback Ida. Make sure you’re not over-measuring your flour. That could make the cake more dense and dry.
Adriene
I made this cake and I absolutely love it. Funny thing, when I was rushing through the store to look for vanilla paste, I accidentally bought almond paste and ended up putting that in. I didn’t realize it until after the cake was in the oven that I made the mistake. I have to say it actually turned out really well and tasted great. I was wondering if you could put this in a Bundt pan or a tube pan?
Tricia Buice
Hi Adriene. That was certainly a happy accident! I love almond paste and use it in scones, cakes and pastries. What a treat! Yes you can bake this in a tube pan. I wouldn’t use a Bundt pan unless you plan to skip the crumble top. If making in a tube pan I would make one and one-half quantities of the recipe. You can adjust this when you go to print the recipe. Enjoy!
vegas baker
this was sooo good! this cake came out velvety and moist.
i had about one tablespoon of lemon juice left over after measuring the amounts for the topping and the cake, so instead of using vinegar and milk to substitute for buttermilk, i mixed the lemon juice with the milk as a substitute.
Tricia Buice
Thanks for the feedback! We’re so happy you enjoyed this lovely little cake. Great use of the extra lemon juice too!
Gaia
Wow…another keeper for me! Some work but worth every bite. Light Fluffy and Lemony!! I be making this one all summer doubling it next time for a 9×13…it’s that’s good. Thank you for sharing. ❤️😋
Rachel Clingman
Questions:
Under step one for the cake, it instructs to use half of the sugar. However, the remainder of the sugar is never mentioned again throughout the instructions. Please advise. Thanks!
Tricia Buice
Oops! Thanks for catching that Rachel. I can’t believe nobody has mentioned this before. Thank you – I’ve updated the recipe. Enjoy!
Shaherose Lalji
Hi Rachel: The remainder of the sugar is mentioned in step 4 of the instructions.
Kathy D
I doubled this recipe and baked it in a 9×13 dish. The first day it was swoon-worthy!! The third day, we are still eating it and while it is denser than on day one, it is still amazing. I will make this cake again and again, for the rest of my life! Thank you.
Tricia Buice
Outstanding! Thanks so much for the feedback and for making the recipe Kathy. Enjoy!
Lyssa S
I was really frustrated with how much work this recipe was, for a cake I figured would be no better than the $4 lemon cake I buy at the store. But then I tried it, and oh my god. It’s actually crumbly and fluffy and kind of perfect? You for sure need to dedicate some time to this one, but I could see myself making this again on a free weekend. It’s worth it.
Tricia Buice
Thank you for the feedback Lyssa. We adore this cake and agree it’s best made on a nice leisurely weekend when you have someone(s) to share it with. Thanks!
Yolanda
Can I make this in a loaf pan? If so, what temperature do I cook it at and for how long?
Tricia Buice
Hi Yolanda. You’ll need to use two loaf pans (1 and 1/2 lbs each 9×5). I would bake at 350 degrees F for about 50 to 65 minutes.
Yolanda
How long did you bake it for and at what temperature for the 9 x 13 pan?
Tricia Buice
Hi again Yolanda. for a 9×13 inch pan I would bake at 325 degrees F for 25 to 35 minutes. Enjoy
Louisa Rodrigues
Love it!
Tricia Buice
Thanks Louisa!
Cindy
Hi Mary,
Is there a Gluten Free conversion to the Lemon Crumble Cake?
Cindy
Tricia Buice
Hi Cindy. I do not have a gluten-free version but wonder if you could just use a 1 for 1 gluten-free flour. Good luck!
Cara Christensen
Hi! Is the oven temperature in Fahrenheit or Celsius?
Tricia Buice
Hi Cara – Fahrenheit
Jennifer
LOVE this cake. Made it without any modifications and everyone at work raved about it. Really lemony – I used myers lemons just because I have never used them before and wanted to give it a try. I was worried about the “dry” comments but mine did not turn out dry. I am wondering if people are expecting it to be like a dessert cake and not a coffee cake? This is perfect with a cup of coffee or tea. Anyway, thank you so much for the recipe. Oh, and the marscapone whipped cream was perfect!
Tricia Buice
Thank you Jennifer! We adore this cake and are so pleased you liked it too. Thanks for taking the time to comment!
Barb
I made this cake . Loved the idea of this but found it to be very dry! I am an experienced baker, so I don’t
know where the problem was. I think the crumbs could have used a little more butter or less flour, and less flour or more liquid in the batter. Just curious- are you at an elevation? I live at close to sea level about 780 ft.I know that can affect baking.
Karen
I followed the direction throughly and I love the taste. Nice and lemony. But my cake came out very dry. The top was very light in color and looked as though( it was not not done. It was very heavy and I thought it was under cooked. What could I have done differently?
Tricia Buice
Hi Karen. Sounds like there is too much flour or it was over-baked. The top doesn’t get very brown. This is thicker than a regular cake-mix kind of cake, but it was designed to be a little more dense. Stir flour in the bag before lightly scooping into the measuring cup. Level off the top with the back of a table knife to ensure you are not adding too much flour. Sorry you had trouble but appreciate you trying this recipe.
Adriene Dawson
I made this breakfast cake from a recipe I printed out about a year or two ago and loved it! I want to make it again today and went back online to check some comments about it and noticed that the recipe now calls for two eggs instead of one. Is this a change to the recipe or a typo?
Tricia Buice
Hi Adriene – I retested the recipe using two eggs after receiving a couple of comments about it being dry. I love it with two eggs, and feel sure you’ll love it too. Let me know what you think – so glad you tried it. You are pretty sharp to remember that it originally had one egg 🙂 Thanks so much for the comment!
Stephanie Scaturchio
I noticed the same change yesterday. I made the cake after making it many times and I had it written down . Last night, I checked your site and noticed it said two eggs, when I knew I only used one from the written down version I had from about a year ago. The cake came out great once again, however, I will try it with two eggs next time, just to try it. Thanks!!
Tricia Buice
Thank you!
Susan
So I made this lemon cake today. I’m not sure what I did wrong? It turned out beautiful but to me I feel I can taste the baking powder like there is to much. I know I measured correctly. Has anyone else had this problem? I know it’s lemon but it taste a tad bit bitter? It was super fun to make.
Tricia Buice
Sorry you had trouble Susan. I’ve never tasted baking powder in a recipe myself. Make sure you are using aluminum-free baking powder. All our taste testers loved this cake. Also, I think lemons can be a little “off” from time to time. Make sure you don’t add any white lemon pith to the batter. You might also check your lemons to make sure they taste good. I always use organic lemons when adding zest to a recipe. Who knows what kind of pesticides are sprayed on the fruit. I really appreciate you trying the recipe and hope you will again someday. We LOVE that crumble top too – so good!
cookinggram
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.!!!!!
Tricia Buice
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
Amanda Newton
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!
Tricia Buice
Thanks for letting us know Amanda – I wish I could eat this cake all the time – a personal favorite for sure. Thanks again!