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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.

The batter is pretty basic – butter, sugar, eggs, and all that good stuff – and it’s flavored with some fresh lemon juice and kept moist with some tart sour cream. (And the sour cream and lemon play against the sugar in such a nice way.)

Before it heads into the oven, you sprinkle the crumble topping over the batter, which is a mixture of butter, flour, sugar, and plenty of lemon zest. If you’re planning to serve this to company, it works best in a springform pan so you can easily remove it without worrying about inverting it and destroying the crumble topping.

When it emerges from the oven, the crumble topping is golden brown and the cake crumb below is moist but bright with lemon flavor.

It’s as easy to make as any coffee cake and just as sweet of a way to start your day, but with a delicious cheery flavor profile.

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.