Lemon Crumb Cake Recipes

LEMON CRUMB COFFEE CAKE

Steps:

• For the cake, grease and flour a 9-inch springform pan. Set aside.
• In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into prepared pan.
• For the filling, beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.
• In a small bowl, combine streusel ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 40-45 minutes. Cool completely in pan. When cooled, release from springform pan.
• Refrigerate cake for 3 hours to allow cheesecake filling to set up.
• Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!

LEMON CRUMB CAKE

Steps:

• NOTE: if you are making the lemon curd from scratch, start with that first! It takes 2 to 4 hours to chill in the fridge. I suggest making it a day or two ahead of time.
• Preheat the oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick baking spray.

LEMON CRUMB CAKE

Steps:

• In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter., In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.

LEMON CRUMB CAKE RECIPE

Steps:

• Prepare the lemon curd: In a microwave safe bowl, whisk together the sugar and the eggs. Stir in lemon juice and zest. Slowly whisk in the melted butter and place the bowl in the microwave. Heat the lemon mixture in 1-minute intervals or until the mixture becomes thicken enough to coat the back of a spoon. Refrigerate the lemon curd until it has set.
• Preheat the oven to 350 degrees. Spray an 8-inch square pan with non-stick spray and set aside. In the bowl of a stand mixer, combine butter and lemon zest. Add sugar and continue to mix until creamy. Beat in eggs, one at a time, scraping down your bowl as necessary. Stir in lemon juice.
• Combine the flour, baking powder, and salt. Add flour mixture to butter mixture alternatively with the yogurt. Pour batter into the prepared pan. Spread lemon curd over the batter.
• To prepare the crumb, combine the flour, sugar and butter cubes in a bowl. Break down the butter with two forks or a pastry cutter until the mixture looks like small pebbles. Sprinkle over the cake and bake for 45-50 minute or until golden and set.
• Serve cake with powdered sugar.

LEMON CRUMB CAKE

Steps:

• In the bowl of a food processor, combine 1 1/2 cups all-purpose flour, 2/3 cup sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, and an 1/8 teaspoon kosher salt. Pulse to combine and then add 1/2 cup very cold butter, diced. Pulse until crumbly. Refrigerate until ready to use. (See notes section)
• Preheat the oven to 350°F. Grease and flour an 9" square pan.
• Mix wet ingredients - Using a mixer with the beater attachment, cream 1/2 cup butter. Add 1 1/4 cups sugar and continue beating until light and fluffy. Add egg yolks one at a time, beating after each addition to combine.
• Mix dry ingredients - In a separate bowl, combine 1 1/2 cups all-purpose flour and 1/8 teaspoon baking soda.
• Add flour mixture to wet ingredients alternately with 1/2 cup plain Greek yogurt, beginning and ending with flour mixture.
• Stir in 1 tablespoon lemon zest.
• In a separate bowl, using the whisk attachment, whisk 3 egg whites at high speed until soft peaks form, about 1-2 minutes (see notes section).
• Gradually add remaining 1/4 cup sugar a little at a time, beating another minute or so until glossy, stiff peaks form (see notes section).
• Gently fold egg whites into batter and pour batter into a greased and floured 9-inch square (2-inch-deep) pan.
• Dollop with lemon curd and gently swirl with a knife. Sprinkle Crumb Topping over batter (see notes section).
• Bake at 350°F for 55 to 60 minutes (see notes section)
• Remove from oven and dust with powdered sugar (see notes section).
• Let the cake cool completely before cutting (see notes section)

LEMON CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess.
• Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice.
• Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined.
• In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar.
• Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve.

CREAMY LEMON CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
• Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

LEMON CRUMB CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease& flour an 8" square baking pan.
• Combine flour, both sugars,lemon zest, and cinnamon.
• Add oil and lemon juice and stir just until dry ingredients are all moistened and starts to clump up (mixture should have lots of large clumps of varying sizes, as well as some smaller pea sized lumps - it should be very lumpy, not fine).
• Scoop out 1 cup of this mixture and set aside in a small bowl- this will be your crumb topping.
• Whisk together sour cream, egg, vanilla, baking powder, and baking soda well.
• Using a mixer, add sour cream mixture to clumpy mixture still in mixing bowl and beat until smooth.
• Pour into pan, spreading with a spatula until even.
• Sprinkle reserved clumpy mixture over the top.
• Bake about 40 minutes or until cake tester comes out clean.
• Let cool in pan on wire racks.
• Before serving, sprinkle with powdered sugar, then cut into squares and serve.

LEMON CRUMB CAKE

Steps:

• Heat oven to 350ºF.
• Melt 1/2 cup butter. Mix 1-1/4 cups flour, dry gelatin mix and brown sugar in medium bowl until blended. Stir in melted butter; set aside. Mix remaining flour, baking powder and baking soda until blended.
• Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in sour cream and lemon zest. Gradually beat in baking powder mixture.
• Spoon into 9-inch round pan sprayed with cooking spray; top with gelatin mixture.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

LEMON CRUMB CAKE

Steps:

• Position rack in center of oven and preheat to 325°F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping.
• Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top.
• Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover with foil; Store at room temperature.)
• Sift powdered sugar over top of cake. Cut into squares and serve.