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Lemon Crumb Cake

 Lemon Crumb Cake
Try this light, lip-smacking, lemony cake for any springtime brunch or dinner. —Katie Wollgast, Florissant, Missouri
20 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups buttermilk
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 teaspoons McCormick® Pure 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

2 of 2

Lemon Crumb Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.