Lemon cake with crumble topping
Recipe for a simple lemon cake with lemon crumble topping
I love simple and quick cakes, and this lemon cake with crumble topping is exactly that! Nicely fluffy thanks to creaming soft butter with sugar and wonderfully aromatic thanks to lemon. Add a crunchy lemon crumble topping and a cake perfect for coffee is ready! You must try it.
Table of contents
Lemon cake with crumble topping step-by-step recipe
If you like light and fluffy creamed butter cakes with a refreshing lemon note, then this cake will be perfect for you!
Lemon cake with crumble recipe
Wyposażenie
- Forma do pieczenia o średnicy maksymalnej 21-22 cm.
Składniki
ingredients for lemon crumble for the cake
- 80 g sugar (1/3 cup)
- zest (grated from one lemon)
- 60 g butter (melted)
- 100 g wheat flour – all-purpose (2/3 cup)
- 1 tablespoon lemon juice
ingredients for lemon cake
- 250 g wheat flour – all-purpose (1 and 2/3 cups)
- 2 teaspoons baking powder
- 0.5 teaspoons salt (- can be omitted)
- 110 g butter (soft)
- zest (grated from 2 lemons)
- 170 g sugar (3/4 cup)
- 2 eggs (size L – at room temperature)
- 120 ml buttermilk (half a cup – at room temperature)
- 1/4 cup lemon juice (approximately from 2 lemons)
Instrukcja
How to make lemon crumble
- Mix sugar with lemon zest.80 g sugar, zest
- Add flour, melted butter, and lemon juice – mix briefly, or crumble with your fingers.60 g butter, 100 g wheat flour – all-purpose, 1 tablespoon lemon juice
How to make buttery lemon cake
- In a large bowl, mix flour, baking powder, and salt.250 g wheat flour – all-purpose, 2 teaspoons baking powder, 0.5 teaspoons salt
- Mix soft butter with sugar (I used powdered sugar for speed – use 1 slightly heaped cup of powdered sugar) and lemon zest.110 g butter, 170 g sugar, zest
- Mix the butter until the mixture becomes white and fluffy.
- Add eggs one by one, and after each, add a tablespoon of flour – mix briefly, just until combined.2 eggs
- Add lemon juice and mix briefly.1/4 cup lemon juice
- Add approximately half of the flour and buttermilk – mix.120 ml buttermilk
- Pour in the rest of the flour and mix briefly – just until combined – do not mix too long, as it may result in a dense cake!
- Transfer the dough to a buttered and breadcrumb-dusted pan.
- Arrange the crumble on top.
- Bake at 180 degrees (top/bottom heat) for approximately 40 minutes – until a dry skewer comes out clean.
- After baking, cool the cake and if you wish, sprinkle the top with powdered sugar.
Film
Wartości Odżywcze
Creamed lemon cake – notes
I invite you to try a simple and delicious lemon cake with lemon crumble topping.
My husband recently had a big run and went with his friends. This time the start was very demanding, as they competed in a 240 km race at the Lower Silesian Mountain Running Festival. If you’re interested in this topic, I warmly invite you to my husband’s blog, where you can see a report from this event :)
When Bartek goes on such runs, I always try to bake the guys some nice cake that will give them some energy.
I usually choose simple, tasty cakes that don’t require refrigeration. Easy to store, quick to eat, and non-perishable.
This time, I came across a recipe for lemon cake with lemon crumble topping from Trici.
The lemon cake turned out great and veeeery lemony.
In total, 3 lemons went into this rather small cake – zest and juice.
I really liked the cake, but my daughter said it was too lemony for her.
Therefore, if you’re not a huge fan of lemon flavor, you can add the juice of one lemon to the cake instead of two.
How to make lemon cake with crumble topping – tips
The preparation itself is very simple – even childishly so.
However, you must pay attention to ensure that the ingredients are at room temperature, or at least slightly warmed.
If you haven’t taken the eggs out of the fridge beforehand, pour hot tap water over them and leave them for about 10-15 minutes – they will warm up enough to be used.
You can briefly warm the buttermilk in the microwave or a saucepan.
If you don’t have soft butter, warm it briefly in the microwave.
For the lemon cake to be fluffy, you need to thoroughly cream the butter with sugar – until it’s white and fluffy. I like to use powdered sugar here instead of regular granulated sugar. I usually cream the butter with sugar for up to 10 minutes, and during that time I “sort out” the remaining ingredients.
The second very important thing – once you add all the flour to the dough, mix it on low speed and only until the ingredients are combined. Turn off the mixer when there are still traces of flour visible. Mixing the dough with flour for too long can lead to a dense, underbaked cake!
We bake the cake with crumble topping, then cool it. You can additionally sprinkle it with a little powdered sugar before serving.
There’s a lot of crumble topping in the recipe, and some of it even sank into the cake for me.
But that didn’t detract from the excellent taste :)
Such a lemon cake with lemon crumble topping is a great cake for coffee, for a picnic, or even for breakfast.
You must try it and let me know in the comments how you liked it.
Be sure to also check out my other recipes for delicious homemade cakes, and by the way, I recommend my book “Beata’s Best Bakes” where you will find 100 delicious sweets.
Recommended lemon cake recipes
Be sure to try my other recipes for refreshing and aromatic lemon cakes. Here I recommend three such recipes, among others:
Popularne Przepisy
Polecane przepisy
Lemon Cake with Streusel Topping
I’d like to invite you to try this simple and delicious lemon cake featuring an amazing lemon streusel made with both lemon zest and lemon juice. This small-batch crumb cake is incredibly quick and easy to make. My daughter was a wonderful helper in the kitchen, which allowed me to capture photos along the way. A recipe with step-by-step photos always makes things much easier, so I hope they make the process of baking this lemon juice cake clear, simple, and enjoyable for you!
Lemon Cake Recipe
This streusel cake is deeply refreshing, fluffy, and delightfully crunchy thanks to a generous amount of crumble topping. It stores beautifully (in an airtight container) and stays fresh for a long time. Check out my detailed lemon cake recipe to see how to make a cake using both lemon juice and lemon zest. A cake made with lemons is a fantastic idea for the summer because the citrus flavor is so incredibly refreshing. Serve it with coffee, or even enjoy it for breakfast. Since it's so quick and simple to make, you can easily whip it up before breakfast—especially on the weekend. After all, who says you can't have cake in the morning? I highly recommend this recipe, and don't forget to also check out my citrus bundt cake recipe—perfect for true lovers of lemon flavor!
