Lemon Crumb Cake

5 from 3 votes

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This Lemon Crumb Cake has three times the lemony goodness because it has zest in the batter, juice in the glaze, and even more zest in the frosting. I love making this cake as a dessert for Easter brunch or dinner. It’s so refreshing straight out of the refrigerator and if you like lemon desserts as much as I do, be sure to try my Perfect Lemon Bar Recipe or my Lemon Cream Puffs.

Lemon Crumb Cake on a yellow and white plate

Lemon Crumb Cake | Perfect For Easter

Lemon Crumb Cake is the perfect addition to an Easter or springtime potluck. I recently made this cake and brought it to church {so I wouldn’t eat it all} and it got DEVOURED. Like, people were licking their plates clean and I got asked for the recipe several times. Like, whoa. Contrary to popular belief, that does not happen all the time.

This Lemon Crumb Cake has 3 times the lemony goodness that a regular lemon cake is lacking because I add in lots of zest in the cake batter, lots of juice in the glaze and even more zest in the cream cheese frosting. And because I’m in love with toppings and textures, I added some crumbles on top just because #YOLO. Best decision I made all day.

Lemon Crumb Cake on a white and yellow striped plate

Main Ingredients Needed

If you like lemon things, cake, cream cheese frosting and lots of sugar, then this is the treat for you. It’s particularly refreshing if you eat it right out of the fridge and would make a great Easter dessert. Here is what you will need to make this Lemon Crumb Cake:

For the Cake

  • Flour– this fills out the cake.
  • Sugar- to sweeten.
  • Salt– balances out all the flavors.
  • Baking Soda + Baking Powder- used as leavening agents.
  • Buttermilk- for a tangy texture and structure.
  • Canola Oil + Eggs- to moisten and add structure.
  • Vanilla- for flavor.
  • Lemon Zest + Juice – for the perfect amount of lemon zing!

For the Frosting

  • Butter + Cream Cheese- for flavor and structure of the frosting!
  • Powdered Sugar– to sweeten.
  • Vanilla– for flavor.
  • Lemon Zest– for that extra lemony flavor! Yum, yum!

For the Crumb Topping

  • Powdered Sugar- to sweeten.
  • Flour- for structure.
  • Butter- this holds the crumb topping together.
  • Vanilla- for flavor.
  • Milk- to moisten and adhere to the other topping ingredients.

How to Make Lemon Crumb Cake| Directions

This Lemon Crumb Cake recipe is fairly straight forward- make the cake, then make the glaze, frosting, and crumb topping!

Step 1: Prep

Preheat oven to 325 degrees. Line half sheet pan with parchment paper or spray generously with nonstick cooking spray. Set aside.

Step 2: Make the Cake

In a large bowl, whisk flour, sugar, salt, baking soda and baking powder together until combined. Create well in the center. Pour buttermilk, oil, vanilla, lemon zest and beaten eggs into the well. Stir to combine wet with dry ingredients to create cake batter. Pour into prepared baking sheet and smooth the top. Bake 20-25 minutes or until lightly golden and toothpick comes out clean after being inserted. Set aside to cool.

Step 3: Make the Glaze

Microwave lemon juice with sugar until sugar dissolves, about 2 minutes. {Be sure to stir every 20-30 seconds to prevent it from bubbling over.} Spoon glaze over cake, paying special attention to edges.

Step 4: Make the Frosting

Mix butter, cream cheese, powdered sugar, vanilla and lemon zest together until smooth. Spread over entire cooled and glazed cake.

Step 5: Make the Crumb Topping

Stir powdered sugar and flour together to combine. Cut cold butter into dry ingredients. Add in vanilla and just enough milk to create crumbs. Sprinkle crumbs overtop of cake. Serve.

Fork stabbing a Lemon Crumb Cake on a yellow and white striped plate

Storing Lemon Crumb Cake

Cover tightly with plastic wrap and refrigerate until ready to serve. {I love this cake cold!! So yummy.} This will last up to 3 days!

Can I use a 9×13 pan instead of a half sheet pan?

I’ve been asked this a few times, so I will answer this question here. The short answer is, yes! You can use a 9×13 dish instead of a half sheet pan, but you’ll want to cut the entire recipe in half. The longer answer: a half sheet is roughly 13×18″. A quarter sheet pan closer to the 9X13 dimension, so I would recommend cutting the entire recipe in half.

Love this Lemon Crumb Cake? Try These Other Lemon Cakes!

Enjoy this Lemon Crumb Cake for breakfast, brunch or as an afternoon snack!

The printable recipe card is below. Be sure to print/pin/save/bookmark/share this recipe because its a recipe you’ll want to keep coming back to. Have a wonderful day, friends! 🙂

5 from 3 votes

Lemon Crumb Cake

This Lemon Crumb Cake has three times the lemony goodness because it has zest in the batter, juice in the glaze, and even more zest in the frosting.
servings 24 pieces
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins

Ingredients

Cake

Glaze

Frosting

  • 14 tablespoons butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons lemon zest

Crumb Topping

Instructions

  • Preheat oven to 325 degrees. Line half sheet pan with parchment paper or spray generously with nonstick cooking spray. Set aside.
  • In a large bowl, whisk flour, sugar, salt, baking soda and baking powder together until combined. Create well in the center. Pour buttermilk, oil, vanilla, lemon zest and beaten eggs into the well. Stir to combine wet with dry ingredients to create cake batter. Pour into prepared baking sheet and smooth the top. Bake 20-25 minutes or until lightly golden and toothpick comes out clean after being inserted. Set aside to cool.
  • For the glaze, microwave lemon juice with sugar until sugar dissolves, about 2 minutes. {Be sure to stir every 20-30 seconds to prevent it from bubbling over.} Spoon glaze over cake, paying special attention to edges.
  • For the frosting, mix butter, cream cheese, powdered sugar, vanilla and lemon zest together until smooth. Spread over entire cooled and glazed cake.
  • For the crumb topping, stir powdered sugar and flour together to combine. Cut cold butter into dry ingredients. Add in vanilla and just enough milk to create crumbs. Sprinkle crumbs overtop of cake. Serve.
  • OR cover tightly with plastic wrap and refrigerate until ready to serve. {I love this cake cold!! So yummy.}

Nutrition

Calories: 354kcal | Carbohydrates: 56g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 194mg | Potassium: 84mg | Fiber: 1g | Sugar: 40g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Lemon Crumb Cake

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Recipe Rating




21 Responses
  1. Natalie | Paper & Birch

    Oooh, I’m loving the sound of this Lauren! No wonder it was such a hit! I love super lemony desserts – one of my favourites! Hope ya had fun here in Canada 😀

  2. Taylor @ Food Faith Fitness

    OH MAN, I used to be SO addicted to Bones! Until I started watching “The Following” But now you’ve got me thinking I need to go back to bones..
    Hmmm.
    While I ponder, can i please have 3 slices of this cake? The YOLO crumbles were definitely a good idea! Pinned!

  3. Sandi Chapple

    Can’t wait to try this as who wouldn’t love a white cake with lemon and cream cheese icing. My question is can you use a 13×9 inch cake pan instead of a half sheet pan? Is that like a cookie sheet pan?

  4. Sandy F

    I researched the size of a half sheet cake pan (others had this question too) and it is 13×18 (basically twice as wide as a “normal” 13×9 cake pan which is considered a quarter sheet pan, who knew?). My question is the same as others have asked, can this be made in a 13×9 pan? Should the ingredients be cut in half? I don’t really want to buy a half sheet cake pan that I may never use again…. Thanks!!!!

    1. Lauren

      I’ve never tried this as a 9×13 but feel like it would be much too thick. If you do want to give it a try in the 9×13, I’d cut the entire recipe in half, like you mentioned.

  5. Karen

    Is it really 14 tablespoons of butter?? I am making this now and a bit nervous that it could be a typo…..anyone know?

  6. Kelsey

    5 stars
    I made these for Easter for my family and got RAVE reviews. My husband has said it is his FAVORITE dessert I’ve ever made. I followed the recipe exactly, with the exception of – I didn’t have a sheet pan of any sort, so used an 9×13″ pan. I had to bake the cake almost 15 minutes longer, but turned out great. Thank you!

  7. Rebecca

    5 stars
    I made this cake tonight. The cake, the glaze, and the frosting are delicious. The cake isn’t what I’d consider moist, but that doesn’t take away from its deliciousness. I wouldn’t call this an easy recipe. The cake itself was very easy and straight forward, but the rest seemed to take several steps. As far as the crumb topping…. well…. maybe I did it wrong? I followed the directions to the letter and it tasted like flour paste with lumps of cold butter in it. Maybe crumb topping just isn’t my thing. But the rest is delicious! In fact I’m eating a piece right now!

  8. Amanda | Small Batch Treats

    We love lemon around here (especially my husband), and we have been long time fans of your lemon crinkle cookies. I can’t wait to give this cake a try!

  9. Chris

    Is the crumb topping baked at all? I don’t see anything about it in the recipe other than mixing the ingredients together.

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