Lemon Crumble Breakfast Cake

You cannot convince me that cake for breakfast is a bad idea. I mean, who doesn’t want to start their day with something sweet and delicious? This Lemon Crumble Breakfast Cake is just the way to do that – think coffee cake, but with a sunnier disposition. It’s a moist and buttery cake with a little zing and a simple and bright crumble topping and it will make any day brighter, guaranteed.

Why You’ll Love This Recipe

This Lemon Crumble Breakfast Cake is perfect for those mornings when you need a little sunshine in your life. It’s sweet, but not too sweet, with a delightful lemony tang that brightens your taste buds. The crumble topping adds a satisfying texture, making it not just a treat but a breakfast you’ll look forward to.

Kitchen Equipment You’ll Need

• 8-inch springform or cake pan
• Electric mixer
• Mixing bowls
• Microplane or zester
• Measuring cups and spoons
• Parchment paper
• Wire rack

Ingredients

For the Crumble Topping:

• 4 tablespoons unsalted butter, melted
• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon lemon zest (about 1 lemon)
• 1/4 teaspoon salt

For the Lemon Cake:

• 1/2 cup unsalted butter, softened
• 2 tablespoons lemon zest (about 2 lemons)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups all-purpose flour
• 1/2 cup sour cream
• 1/4 cup milk
• Powdered sugar for dusting, optional

Step-by-Step Instructions

1. Preheat your oven to 325°F and grease and flour an 8-inch springform or cake pan. Line the bottom with parchment paper and set aside.
2. Prepare the crumble topping by mixing the melted butter, flour, sugar, lemon zest, and salt in a small bowl. Set aside.
3. In a large mixing bowl, cream the butter, sugar, and lemon zest with an electric mixer until light and fluffy.
4. Add the eggs, vanilla extract, lemon juice, salt, and baking powder. Beat until well combined.
5. On low speed, add half of the flour and mix until incorporated. Add the sour cream and mix, followed by the remaining flour, and finally the milk, mixing until smooth.
6. Pour the batter into the prepared pan and sprinkle the crumble topping over the batter, leaving some larger chunks.
7. Bake for about 40 minutes, or until the top is a light golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool on a wire rack for at least 30 minutes before serving. Dust with powdered sugar if desired. Enjoy!

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter.
• Use fresh lemon juice and zest for the best flavor.
• Do not overmix the batter to keep the cake light and fluffy.

Additional Tips or Variations

• Try adding a handful of blueberries or raspberries to the batter for a fruity twist.
• If you prefer a nuttier crumble, add chopped almonds or pecans to the topping.

Nutritional Highlights (Per Serving)

This cake is a delightful indulgence, balancing sweetness with a burst of lemon flavor. While exact nutritional values can vary, each serving typically offers around 250 calories, with a good dose of Vitamin C from the lemons.

Frequently Asked Questions (FAQ)

Can I use a different pan if I don’t have a springform pan?

Yes, a regular cake pan will work, but be sure to line it with parchment paper for easy removal.

How should I store leftovers?

Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this cake?

Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Conclusion

This Lemon Crumble Breakfast Cake is a delightful way to start your day with a burst of sunshine. Easy to make and even easier to enjoy, this cake is sure to become a breakfast favorite. We’d love to hear how it turns out for you! Share your experiences and any creative variations you try in the comments below.