Best Lemon Crumb Coffee Cake Recipe (+ Sugar Free Option)
User Reviews
5
Best Lemon Crumb Coffee Cake Recipe (+ Sugar Free Option)
Description
The Best Lemon Crumb Coffee Cake Recipe combines a lemon-infused batter with a sweet, textured crumb topping. The batter includes a blend of butter, sugar, eggs, vanilla, Greek yogurt, lemon zest, and lemon juice, producing a moist cake with a subtle tang. The topping is made with flour, brown sugar, lemon zest, and butter, mixed to a crumbly consistency and chilled before baking. Baking at 350°F in an 8x8 pan creates a tender crumb and golden streusel. The lemon flavors throughout add vibrancy while the buttery crumb contrasts with the soft cake. The cake can be served plain or with a quick vanilla glaze for extra sweetness and moisture.
This cake suits varied diets since the flour and sugar can be substituted with gluten-free or keto-friendly alternatives, including sugar-free options like monk fruit sweeteners. It works well for breakfast or casual gatherings, with storage instructions for room temperature, refrigeration, and freezing. A microwave or oven reheat can restore freshness to slices. High-altitude baking adjustments are provided for successful results at different elevations.
The recipe encourages flexibility in flour and sweetener choices to accommodate dietary needs and includes notes on timing and pan sizes to ensure a well-baked crumb topping and cake. The combination of tart lemon and rich crumb makes this a distinctive coffee cake requiring some attention to ingredient substitutions and baking conditions.
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 about 1 lemon, zest
- 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 egg room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons lemon plan for one lemon per tablespoon, zest
- 4 tablespoons lemon juice fresh
- 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.
Notes
- Store the cake covered at room temperature for up to 4 days or refrigerate for 6-7 days in an airtight container.
- Freeze the cake well-wrapped for up to 3 months; reheat slices in the microwave for 15-30 seconds or the whole cake in a 325°F oven for 20-30 minutes covered loosely with foil.
- Adjust flour and sugar quantities and types for gluten-free, keto, and sugar-free versions using recommended substitutions.
- High-altitude baking requires increased oven temperature to 375°F and reduced baking time; also increase flour slightly.
- Use the included quick vanilla glaze to add sweetness and moisture after baking if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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