Read reviews (54)
Rate recipe
Try this light, lip-smacking, lemony cake for any springtime brunch or dinner. —Katie Wollgast, Florissant, Missouri
This recipe is:
Healthy
Nutritional Facts 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Lemon Crumb Cake in Healthy Cooking April/May 2010, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on May. 02, 2011 by annfeist
My family and I enjoyed this cake. I can never leave a recipe alone. I used my homemade lemon curd, make with real lemons, then added the zest to the topping. I also followed suggestions to reduce the flour and bake longer. It came out perfect, with a tart lemon taste.
Reviewed on May. 01, 2011 by sklapper54
I was a little disappointed in this cake. First, I didn't like the texture of the bottom layer. I cut the amount of topping in half as other suggested, but I still think that the cake and topping didn't let the tangy lemon layer come through enough. I am deleting this cake from my recipe box. :(
Reviewed on Apr. 30, 2011 by chartma530
I made this for a family gathering and everyone enjoyed it. I followed the recipe as is, except I reduced the flour in the topping by half based on other reviews. This is a good, not too sweet cake. I served it with whipped cream topping but vanilla ice cream would also be great. Will make this one again.
Reviewed on Apr. 27, 2011 by schield
It was ok, I thought the texture was a little off. Not light and airy like it suggested.
Reviewed on Apr. 26, 2011 by JulieMarae
This is a good tasting crumb cake. It came out perfect. I did cook it about 5 minutes longer than it called for.
Reviewed on Apr. 25, 2011 by 5493
This was a wonderful dessert. I made it twice in the past week for company. We liked it best served warm. I used less flour and more toasted almonds in the crumb topping the second time and liked it better.
Reviewed on Apr. 25, 2011 by lmennell
Made this cake for Easter Dinner. Very disappointed. Had to bake it longer in order to get the middle done and then the bottom was too brown and the cake portion was "tough". Will not make again!
Reviewed on Apr. 20, 2011 by paulehuguette
I want to add to my review of April 7. The cake was indeed dense in the midddle but I kept on baking until it was done. After all, my only other choice was to throw everything away. It came out absolutely delicious. I am making it again in the right size pan this time and things are going nicely.
Reviewed on Apr. 18, 2011 by normapopham
I am a huge fan of anything lemony. Although it was good, it lacked the lemon punch I was looking for. I think next time I make it (and there will a next time), I would add some lemon juice for extra lemon flavour. As others commented, the cake took longer to bake than stated, mine took at least 45 minutes.
Reviewed on Apr. 17, 2011 by godchaser333
Next time I will add lemon extract to the cake itself it needed a little kick of lemon.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013