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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.
Course Dessert
Cuisine American
Keyword Lemon Crumb Cake
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 24 pieces
Calories 354kcal
Author Lauren's Latest





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

Crumb Topping


  • 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.}


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