Lemon Crumb Cake – a delicious recipe with flour, sugar, light brown sugar packed, lemon peel, ground cinnamon, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees. Lightly butter and flour 8-inch square baking pan.
2
In large bowl, mix flour, sugars, lemon peel and cinnamon. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms crumbs. Set aside 1 cup of mixture for topping.
3
In small bowl, whisk together sour cream, egg, vanilla, baking powder and baking soda until well blended. Using electric mixer, add sour cream mixture to large bowl of crumbs and beat on medium speed until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture evenly over top.
4
Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool.
5
Sift powdered sugar over top of cake. Cut into squares and serve.
944
kcal
Calories
45
g
Fat
129
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups all purpose flour, 1 cup sugar, 1/2 cup light brown sugar packed, 4 teaspoons grated lemon peel, and more.
Yes, Lemon Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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