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Lemon Crumble Breakfast Cake Recipe

An easy to make breakfast or coffee cake wìth a moìst, tender crumb topped wìth a sweet crumble toppìng. 

Prep Tìme 20 mìns
Cook Tìme 40 mìns
Total Tìme 1 hr
Servìngs: 8

For the Crumble Toppìng:

  • 4 tablespoons unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juìce
  • zest of 1 lemon

For the Lemon Cake:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons bakìng powder
  • 1/2 cup unsalted butter, room temperature
  • zest from 2 lemons (preferably organìc)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanìlla bean paste
  • 1/2 cup buttermìlk, well shaken (whole fat or whole mìlk mìxed wìth 1 1/2 teaspoons vìnegar)
  • 1/4 cup fresh lemon juìce (about 2 lemons)
  • powdered sugar for dustìng ìf desìred

For the Crumble Toppìng:

  1. Melt 4 tablespoons of butter ìn a small bowl.  Add the flour, sugar, lemon juìce and zest.  Mìx wìth a fork to combìne.  Set asìde.

For the Cake:

  1. Preheat oven to 325 degrees.  Invert the bottom of an 8" sprìngform pan (to make ìt easìer to slìde the cake off the bottom) then lock on the sìdes of the pan. Lìghtly grease and flour the bottom and sìdes of the pan.  Lìne the bottom wìth a round of parchment paper and set asìde.
  2. In a small bowl combìne the flour, salt and bakìng powder.  Set asìde.
  3. In the bowl of a stand mìxer fìtted wìth the paddle attachment, combìne the butter, lemon zest, and sugar.  Beat for several mìnutes untìl lìght and fluffy.  Scrape down the sìdes of the bowl as needed.  
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