Best Lemon Crumb Coffee Cake Recipe (+ Sugar Free Option)
User Reviews
5.0
27 reviews
Excellent
Best Lemon Crumb Coffee Cake Recipe (+ Sugar Free Option)
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This Lemon Coffee Cake recipe is on repeat in our house! Loaded with bright lemon flavor thanks to oodles of lemon zest and fresh lemon juice in the cake and the crumb topping. Bonus: how to easily adapt to a sugar free lemon cake recipe!
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Ingredients
Lemon Crumb Topping
- ¾ cup all-purpose flour (see notes for how to make gluten-free, Keto and Sugar-free)
- 6 tablespoons brown sugar packed, see notes for how to make sugar-free
- 1 tablespoon lemon zest about 1 lemon
- ¼ teaspoon kosher salt use ½ teaspoon if using unsalted butter
- 6 tablespoons butter room temperature, cut into small pieces
Lemon Coffee Cake
- 1/2 cup butter room temperature (1 stick), add ¼ teaspoon salt if using unsalted butter
- ¾-1 cup granulated sugar reduce to ⅔-¾ cup for high altitude, see notes for Keto and sugar-free
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons lemon zest plan for one lemon per tablespoon
- 4 tablespoons fresh lemon juice
- 1 ½ cups all-purpose flour plus 2 tablespoons for high-altitude, see notes for gluten-free and Keto
- ¼ teaspoon kosher salt increase to ½ teaspoon if using unsalted butter
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup Greek yogurt or use sour cream
Instructions
- Remove eggs, Greek yogurt and butter from fridge before you start preparations for the recipe.
- Start by making your crumb topping, in a medium bowl mix together the flour, brown sugar and lemon zest. Add cubes of butter, using a fork, blend until combined, then place in fridge or freezer until ready to top the lemon coffee cake.
- Preheat oven to 350° F (175° C) and butter or spray with baking spray (this is my favorite) an 8x8 square baking pan.
- In a medium bowl, whisk together flour, baking soda, salt, and baking powder, set aside.
- In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment and beat butter and sugar together for 2-3 minutes.
- Add in eggs, one at a time, beating for 30 seconds after each addition.
- Next, add the vanilla extract, Greek yogurt, lemon zest and lemon juice, mix until combined, scraping down sides if needed. Don’t worry if it looks a little curdled it will come together once you add the flour mixture.
- With the mixer on low add ⅓ cup of the flour mixture at a time, until just combined.
- Spread lemon cake batter into the prepared baking dish.
- Remove the lemon crumb topping from the freezer and, breaking apart the larger lumps, sprinkle evenly over the top of the cake batter.
- Bake 35-45 minutes until a toothpick or skewer comes out clean or just a few moist crumbs.
- If desired, after cooling, sprinkle the top of the cake with a bit of powdered sugar or make a quick vanilla glaze.
Equipments used:
Notes
- Store covered, on the counter for up to 4 days. Refrigerate for up to 6-7 days in an airtight container and freeze well-wrapped for up to 3 months. To reheat, place slice on a microwave-safe plate and heat for 15-30 seconds until warmed or place the entire cake in a 325°F (165° C) oven, loosely covered with foil, for 20-30 minutes.
- Quick Vanilla Glaze1 cup powdered sugar1/2 teaspoon vanilla extract2 tablespoons cream or milk (or water if preferred)Stir until smooth and drizzle over the top of the cake.
- Notes:If baking in a 9x9 baking dish, reduce baking time by 5-10 minutes.
- Replace the flour in the crumble topping with a good cup-for-cup gluten-free flour this is my favorite and swap the flour in the cake with a GF alternative. I used 1 cup GF all-purpose flour, and ½ cup almond flour, OR oat flour during testing.
- Anything above about 3000 feet above sea level is considered high altitude. This recipe has been tested at sea level as well.
- Serve with sugar-free whipped cream; replace the powdered sugar with a sugar-free powdered sugar.
- Increase flour by 2-3 tablespoons (adding one extra tablespoon above 7,000 feet)
- Reduce sugar to ⅔ or ¾ cup
- Increase oven temperature to 375°F (190° C) and check for doneness about 30-35 minutes.
- Replace the all-purpose flour in the lemon cake recipe with 1 cup almond flour (I used ultra fine versus almond meal) and ½ cup coconut flour.
- Replace the all-purpose flour in the lemon streusel with all almond flour.
- Follow the instructions below on sugar-replacements
- I like to use Monk fruit as a cup-to-cup replacement for the granulated sugar in the cake recipe.
- For the brown sugar in the streusel topping, use Besti sweetener or Truvia Brown Sugar.
Nutrition Information
Show Details
Serving
1slice
Calories
299kcal
(15%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
279mg
(12%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
481IU
(10%)
Vitamin C
6mg
(7%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9-12 servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 299kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 279mg | 12% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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