5.0 from 12 votes
Lemon Crumb Cake
This Lemon Crumb Cake has three times the lemony goodness because it has zest in the batter, juice in the glaze, and even more zest in the frosting.
Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings: 24 pieces
Calories: 354 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 2 2/3 cup all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 cup buttermilk
- 1 cup canola oil
- 2 teaspoons vanilla
- 2 tablespoons lemon zest
- 2 eggs beaten
Glaze
- 1/3 cup fresh lemon juice
- 1/3 cup granulated sugar
Frosting
- 14 tablespoons butter softened
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons lemon zest
Crumb Topping
- 1 cup powdered sugar
- 1 cup all purpose flour
- 1/4 cup cold butter cubed
- 1/2 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat oven to 325 degrees. Line half sheet pan with parchment paper or spray generously with nonstick cooking spray. Set aside.
- In a large bowl, whisk flour, sugar, salt, baking soda and baking powder together until combined. Create well in the center. Pour buttermilk, oil, vanilla, lemon zest and beaten eggs into the well. Stir to combine wet with dry ingredients to create cake batter. Pour into prepared baking sheet and smooth the top. Bake 20-25 minutes or until lightly golden and toothpick comes out clean after being inserted. Set aside to cool.
- For the glaze, microwave lemon juice with sugar until sugar dissolves, about 2 minutes. {Be sure to stir every 20-30 seconds to prevent it from bubbling over.} Spoon glaze over cake, paying special attention to edges.
- For the frosting, mix butter, cream cheese, powdered sugar, vanilla and lemon zest together until smooth. Spread over entire cooled and glazed cake.
- For the crumb topping, stir powdered sugar and flour together to combine. Cut cold butter into dry ingredients. Add in vanilla and just enough milk to create crumbs. Sprinkle crumbs overtop of cake. Serve.
- OR cover tightly with plastic wrap and refrigerate until ready to serve. {I love this cake cold!! So yummy.}
Cup of Yum
Nutrition Information
Calories
354kcal
(18%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
48mg
(16%)
Sodium
194mg
(8%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
426IU
(9%)
Vitamin C
3mg
(3%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 354
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 194mg | 8% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.