Description
A delightful Lemon Crumb Coffee Cake with a tender buttery crumb and crunchy topping, perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream together the softened butter and granulated sugar in a large bowl with an electric mixer until light and fluffy.
- Add the eggs, sour cream, lemon zest, and lemon juice to the mixture, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Pour the batter into the greased baking pan and spread it evenly.
- Prepare the crumb topping by mixing the brown sugar, flour, and cinnamon in a bowl.
- Sprinkle the crumb mixture evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool for a few minutes before slicing and serving.
Notes
You can prepare the crumb topping in advance and store it in the refrigerator. For a lighter option, substitute sour cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: coffee cake, lemon cake, dessert