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Lemon Crumb Cake Recipe

Lemon Crumb Cake Recipe photo by Taste of Home

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Try this light, lip-smacking, lemony cake for any springtime brunch or dinner. —Katie Wollgast, Florissant, Missouri

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Healthy

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Lemon Crumb Cake Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 20 Servings

20 30 50

Ingredients

2 cups buttermilk
1 cup sugar
2 eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15-3/4 ounces) lemon pie filling
TOPPING:
1 cup all-purpose flour
2/3 cup sugar
1/3 cup cold butter, cubed
1/4 cup sliced almonds, toasted
Reduced-fat vanilla ice cream, optional

Directions

In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

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.

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Reviews for Lemon Crumb Cake

Lemon Crumb Cake

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Reviewed on Apr. 17, 2011 by sheila reveal

I love the taste of lemon. I made this for my son's birthday and Easter dinner combined. evryone decided the recipe was a keeper. I baked it for 45 minutes. 35 minutes is not long enough. Thanks for all the wonderful recipes

Reviewed on Apr. 16, 2011 by carolhm25

I like lemon so was intrigued by this recipe. I did follow the advice of other reviews. I used lemon curd and then added more lemon to thin out and add more lemon flavor. I used lemon zest in the cake batter to up lemon flavor in the cake itself. I agree the topping has WAAY too much flour in it- ick. I did not even use all the topping because I was concerned about the floury topping. I will try again using a good crumb topping recipe. Love the lemon flavor in the cake and curd. Delicious with vanilla ice cream!

Reviewed on Apr. 16, 2011 by estheral33

Great taste. Had to bake longer than stated. Not sure how to tell when it was really done due to the pudding. Suggestions welcome.

Reviewed on Apr. 16, 2011 by kybriar

This cake is absolutely wonderful!! Easy to make. I followed the recipe as written but did make one change; I chopped the almond slices. My family loved it and will definately make it again - soon!!

Reviewed on Apr. 15, 2011 by Clarine

It was wonderful! Moist and tasty - we didn't even use ice cream or yogurt on it, just ate it warm!

Reviewed on Apr. 15, 2011 by marjorie25

My whole family loved this recipe.

Reviewed on Apr. 14, 2011 by gullyo

I made this for a Women's club meeting at church. I got compliments from everyone who ate it. I did use homemade pudding mix instead of canned pie filling. I served it at room temperature without ice cream.

I would definately make it again. Maybe for Easter.......

Reviewed on Apr. 14, 2011 by Petsy

My husband really enjoyed ..I thought ok. Needed to bake longer than stated in recipe.

Reviewed on Apr. 14, 2011 by mar4bill

Cake portion is real heavy. Great taste!

Reviewed on Apr. 14, 2011 by sallylue2

My husband and I really like the cake! It is a rather dense cake and I agree that maybe the topping had too much flour. I will decrease it next time. It was wonderful warm, but hubby thought it tasted great cold, too. I did refridgerate it and warmed up as needed. We even had ice cream on it one time! Yummy!

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