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Lemon Crumble Breakfast Cake

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Moist and tender Lemon Crumble Breakfast Cake

A sliced lemon cake with a crumble topping on a cake stand

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!

 

A single layer cake on a cake stand being dusted with powdered sugar

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.

 

 

Lemon Crumble Breakfast Cake on a cake stand with lemons

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?

 

An overhead photo of a sliced lemon cake on a cake stand

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.

 

A slice of a single layer lemon cake

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.

 

 

A slice of lemon cake on a plate with a fork

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!

 

A slice of cake topped with whipping cream

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 dusted with powdered sugar on a cake stand

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A single layer lemon cake with a sweet crumbled topping
4.5 from 8 votes

Lemon Crumble Breakfast Cake

Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Yield: 8
Course: Breakfast, Brunch, Dessert
Author: Tricia
PRINT RECIPE
An easy to make breakfast cake with a moist, tender crumb topped with a sweet crumble topping. Lemon flavor in every bite!

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 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Next, add 1/3 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.

Here are a few more breakfast cake recipes you might also enjoy:

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!

 

Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate we earn a small commission from qualifying purchases, at no additional cost to you.

Originally published February 2017, updated January 2021

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79 Comments

  1. Gaia says

    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. ❤️😋

    reply to this comment >

  2. Rachel Clingman says

    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!

    reply to this comment >

  3. Kathy D says

    5 stars
    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.

    reply to this comment >

  7. Jennifer says

    5 stars
    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!

    reply to this comment >

  8. Barb says

    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.

    reply to this comment >

  9. Karen says

    3 stars
    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?

    reply to this comment >

    • Tricia Buice says

      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.

      reply to this comment >

  10. Adriene Dawson says

    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?

    reply to this comment >

    • Tricia Buice says

      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!

      reply to this comment >

  11. Susan says

    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.

    reply to this comment >

    • Tricia Buice says

      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!

      reply to this comment >

  12. cookinggram says

    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.!!!!!

    reply to this comment >

    • Tricia Buice says

      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!

      reply to this comment >

  15. Cristina says

    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. 🙂

    reply to this comment >

    • Katie says

      3 stars
      Made this cake per the directions with just two minor modifications. I used the scraping from one vanilla bean plus one tsp pure vanilla extra because I didn’t have vanilla pasta, AND I used a 9″ spring form pan.
      A few things to note…
      I kept the oven at the recommended 325° but the cake still took 40 mins to bake (knife coming out clean) but the crumbles still never browned.
      My cakes consistency was more like a shortbread and not very lemon-y. That was disappointing as we love lemon in our house.
      I definitely recommend a homemade whipped cream & berries or something like the mascarpone cream the author suggested.

      reply to this comment >

  23. tanna says

    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

    reply to this comment >

  24. Monica says

    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.

    reply to this comment >

        • Cartnor says

          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.’

          reply to this comment >

          • Tricia Buice says

            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.

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