Savor the refreshing burst of lemon in every bite of our Zesty Lemon Crumb Cake, a perfect balance of tangy and sweet. This delectable cake combines the moist, fluffy texture of lemon-infused batter with a crunchy, nutty crumble topping, followed by a velvety layer of lemon cream. Made with fresh lemon juice and zest, it's a vibrant dessert that promises to brighten your table and your taste buds.
Why You'll Love This:
- Fresh Lemon Flavor: Packed with the zest and juice of lemons for an authentic citrus taste.
- Delightful Textures: Soft cake meets crunchy crumble and smooth lemon cream for a satisfying variety of textures.
- Versatile Dessert: Perfect for spring and summer gatherings, afternoon tea, or as a refreshing end to any meal.
Perfect Occasion:
This Lemon Crumb Cake shines at brunches, picnics, and garden parties, or whenever you're in the mood for something light yet indulgent. It's also a thoughtful treat to share with friends and family during the holidays or as a special weekend bake.
Decoration Tips:
- Powdered Sugar: A light dusting of powdered sugar on top adds a touch of sweetness and elegance.
- Lemon Slices: Garnish with thin lemon slices or twists for a beautiful, citrusy decoration.
- Fresh Berries: Serve with a side of fresh berries for a pop of color and a refreshing taste contrast.
- Mint Leaves: A few mint leaves can add a fresh look and a hint of minty freshness.
Crumble:
- 2/3 cup all-purpose flour
- 4 tbsp cold, cubed butter
- 4 tbsp sliced almonds (optional)
- 1/2 tsp lemon juice
- 1 tbsp lemon zest
- 3 tbsp granulated sugar
- 2 tbsp coconut sugar
Cake:
- 2 cups all-purpose flour
- 2 large eggs, room temperature
- 1/2 cup + 2 tbsp room temperature buttermilk
- 4 tbsp lemon juice
- 3-4 tbsp lemon zest
- 1/2 cup softened unsalted butter
- 3/4 cup granulated sugar
- A pinch of salt
- 2 tsp vanilla paste
- 1/4 tsp almond extract
- 2 tsp baking powder
- 1/4 tsp baking soda
Lemon Cream:
- 1 1/2 cups heavy whipping cream
- 5-6 tbsp store-bought lemon curd
Instructions:
For the crumble, combine flour, sugars, and lemon zest in a bowl. Mix in cold, cubed butter and lemon juice, rubbing until it reaches a crumbly texture. Chill in the fridge.
For the cake, preheat your oven to 350°F. Cream together butter, sugar, and lemon zest until fluffy. Incorporate eggs one at a time, then mix in vanilla and almond extracts and lemon juice. Alternately fold in dry ingredients and buttermilk into the wet mix until just combined. Pour into a 9-inch round cake pan, top with crumble, and bake for 40 minutes. Cool before serving.
Enjoy this Zesty Lemon Crumb Cake, a perfect treat that's sure to become a new favorite for its delightful combination of flavors and textures.