Lemon Crumb Cake Recipe
Lemon Crumb Cake Recipe photo by Taste of Home

Lemon Crumb Cake Recipe

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Try this light, lip-smacking, lemony cake for any springtime brunch or dinner. —Katie Wollgast, Florissant, Missouri
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 20 servings


  • 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
  • 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

Nutritional Facts

1 piece: 295 calories, 7g fat (3g saturated fat), 62mg cholesterol, 255mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 5g protein


  1. 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.
  2. 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.
  3. Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.
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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Reviewed Jun. 12, 2014

"Followed exactly and was pleased"

Reviewed Mar. 30, 2014

"Awesome cake! I followed the recipe as it is posted. I used Wildtree's Lip smackin` lemon filling. Worked out very well! Will definitely make again!"

Reviewed Jan. 19, 2014

"I made this exactly as called for and served just slightly still warm with lemon sorbet and it was a "huge" hit. Nothing left."

Reviewed Feb. 8, 2013

"I used 2 C all-purpose flour + 1 C cake flour to address previous comments about density. Result was somewhat spongy and held filling well. I was careful to gradually add buttermilk mixture, and not over-beat batter. As murfsgurl (5/10/11) suggested, I added lemon zest and substituted lemon extract for vanilla. I'm still tweaking the crumb topping, but this was pantry perfect for our family. It made for a wonderful breakfast the next morning with coffee."

Reviewed Sep. 2, 2012

"make half of the cake batter. Too much when I made it. Though still very good!"

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