Lemon Crumb Cake Recipe

Name: Lemon Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1 cup sugar; 1/2 cup light brown sugar packed; 4 teaspoons grated lemon peel; 3/4 teaspoon ground cinnamon; 1/2 cup vegetable oil; 2 tablespoons fresh lemon juice; 1 cup low fat sour cream; 1 egg; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; confectioners' sugar for dusting

Servings: persons

2 cups all purpose flour
1 cup sugar
1/2 cup light brown sugar packed
4 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1 cup low fat sour cream
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
confectioners' sugar for dusting

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

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Lemon Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions