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Indulge in the tantalizing flavors of our Lemon Crumble Breakfast Cake. This delightful recipe combines the tangy freshness of lemons with a buttery crumble topping, creating a perfect balance of sweet and tart. Whether you’re treating yourself to a leisurely breakfast or impressing guests with a delectable brunch, this cake is sure to elevate any morning routine. Prepare to awaken your taste buds and experience a burst of citrusy goodness in every bite.
In our household, the Lemon Crumble Breakfast Cake has become an irreplaceable favorite. I remember the first time I baked it for my husband and little family, and their eyes widened with anticipation as the aroma of freshly baked lemons filled our kitchen. It was love at first bite. The tender cake, enriched with vibrant lemon zest and a hint of vanilla, combined with the irresistible crumble topping, has made this recipe a cherished tradition in our home. Each time we enjoy it, it brings us together, creating lasting memories and moments of pure joy.
Why This Citrusy Delight Takes the Cake:
- Bursting with Freshness: The zesty lemon flavor shines through in every mouthwatering slice, adding a refreshing twist to your breakfast routine.
- Perfectly Balanced: The crumble topping provides a delightful contrast of textures, with its buttery richness and a hint of sweetness.
- Simple Pleasures: Made with everyday ingredients, this recipe is easy to whip up, allowing you to savor the flavors of a homemade treat without spending hours in the kitchen.
- Versatile Delight: Whether enjoyed as a breakfast indulgence, a midday snack, or a dessert, this cake can be savored any time of day, adding a touch of brightness to your meals.
Ingredients:
Crumble Topping:
-
- 113 grams (4 oz) unsalted butter, melted
- 90 grams (3/4 cup) all-purpose flour
- 67 grams (1/3 cup) granulated sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 teaspoon salt
Lemon Cake:
-
- 113 grams (1/2 cup) unsalted butter, softened
- 2 tablespoons lemon zest (about 2 lemons)
- 200 grams (1 cup) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 250 grams (2 cups) all-purpose flour
- 120 grams (1/2 cup) sour cream
- 60 milliliters (1/4 cup) milk
- Powdered sugar for dusting (optional)
Directions:
- Preheat your oven to 325°F (163°C) and generously grease and flour an 8-inch springform or cake pan. Line the bottom of the pan with parchment paper and set it aside.
- In a small bowl, prepare the crumble topping. Combine the melted butter, 90 grams (3/4 cup) flour, 67 grams (1/3 cup) sugar, lemon zest, and salt. Stir until well mixed, and then set it aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, 200 grams (1 cup) sugar, and lemon zest until light and fluffy.
- Add the eggs, one at a time, followed by the vanilla extract, lemon juice, salt, and baking powder. Beat the mixture until all the ingredients are well combined.
- With the mixer on low speed, gradually add half of the flour to the batter and mix until just combined. Then, add the sour cream and mix again until combined. Finally, add the remaining flour, followed by the milk, mixing until the batter is smooth and well incorporated.
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumble topping over the batter, making sure to leave some larger chunks for added texture.
- Bake the cake in the preheated oven for approximately 40 minutes or until the top turns a light golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool on a wire rack for at least 30 minutes before serving. If desired, dust the top with powdered sugar for an elegant finishing touch. Slice and enjoy!
Notes:
- For an extra citrusy twist, you can add a drizzle of lemon glaze on top of the cake once it has cooled.
- This cake is best enjoyed on the day of baking but can be stored in an airtight container at room temperature for up to two days.
- Feel free to experiment with different fruit variations by substituting the lemon zest and juice with other citrus fruits like oranges or limes.
- To make the cake more indulgent, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Lemon Crumble Breakfast Cake
Indulge in the tantalizing flavors of our Lemon Crumble Breakfast Cake. This delightful recipe combines the tangy freshness of lemons with a buttery crumble topping, creating a perfect balance of sweet and tart.
Ingredients
Crumble Topping:
- 113 grams 4 oz unsalted butter, melted
- 90 grams 3/4 cup all-purpose flour
- 67 grams 1/3 cup granulated sugar
- 1 tablespoon lemon zest about 1 lemon
- 1/4 teaspoon salt
Lemon Cake:
- 113 grams 1/2 cup unsalted butter, softened
- 2 tablespoons lemon zest about 2 lemons
- 200 grams 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice about 1 lemon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 250 grams 2 cups all-purpose flour
- 120 grams 1/2 cup sour cream
- 60 milliliters 1/4 cup milk
- Powdered sugar for dusting optional
Instructions
- Preheat your oven to 325°F (163°C) and generously grease and flour an 8-inch springform or cake pan. Line the bottom of the pan with parchment paper and set it aside.
- In a small bowl, prepare the crumble topping. Combine the melted butter, 90 grams (3/4 cup) flour, 67 grams (1/3 cup) sugar, lemon zest, and salt. Stir until well mixed, and then set it aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, 200 grams (1 cup) sugar, and lemon zest until light and fluffy.
- Add the eggs, one at a time, followed by the vanilla extract, lemon juice, salt, and baking powder. Beat the mixture until all the ingredients are well combined.
- With the mixer on low speed, gradually add half of the flour to the batter and mix until just combined. Then, add the sour cream and mix again until combined. Finally, add the remaining flour, followed by the milk, mixing until the batter is smooth and well incorporated.
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumble topping over the batter, making sure to leave some larger chunks for added texture.
- Bake the cake in the preheated oven for approximately 40 minutes or until the top turns a light golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool on a wire rack for at least 30 minutes before serving. If desired, dust the top with powdered sugar for an elegant finishing touch. Slice and enjoy!