Back to Lemon Crumb Cake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Lemon Crumb Cake Recipe

Lemon Crumb Cake Recipe

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 YIELD:20 servings

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

  • 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.

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.

Reviews for Lemon Crumb Cake

Sort By :
MY REVIEW
Reviewed Jun. 12, 2014

"Followed exactly and was pleased"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 2, 2012

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

MY REVIEW
Reviewed Apr. 17, 2012

"This was very lemony, and was surprised how good the canned lemon pie filling tasted. I had planned to make my own. I agree wholeheartedly that there was too much flour in the topping and won't toast the almonds ahead of time, as they browned even more in the baking, which ended up to need more time. It was very tasty and thought the texture of the base was not that heavy, but was needed to carry the filling. My husband liked it for his birthday cake."

MY REVIEW
Reviewed Apr. 17, 2012

"This was very lemony, and was surprised how good the canned lemon pie filling tasted. I had planned to make my own. I agree wholeheartedly that there was too much flour in the topping and won't toast the almonds ahead of time, as they browned even more in the baking, which ended up to need more time. It was very tasty and thought the texture of the base was not that heavy, but was needed to carry the filling. My husband liked it for his birthday cake."

MY REVIEW
Reviewed Apr. 2, 2012

"I haven't yet made this recipe and I am thinking twice about it. I would take the suggestions from those who have modified it. Also, about being healthy..... 1 slice alone has 54 grams of carbs - not healthy at all."

MY REVIEW
Reviewed Jun. 4, 2011

"I made this recipe twice,and both time everyone raved about it. The next time I make it, I will not use the almonds, because my grandson has nut allergies."

MY REVIEW
Reviewed May. 26, 2011

"I was dissapointed in this recipe. It didn't have the delicious lemon flavor that I was craving and it was very heavy. I made it for a friend;s birthday cake and ended up throwing over half away."

MY REVIEW
Reviewed May. 10, 2011

"I found that this required 55 minutes to bake at 350, also added fresh lemon zest to the batter and substituted brown sugar for the white in the crumb topping. Served warm with Vanilla Bean ice cream. Yum!"

MY REVIEW
Reviewed May. 4, 2011

"I made this for my eight co-workers and brought home an empty dish!"

MY REVIEW
Reviewed May. 2, 2011

"This recipe was so easy! The end result was a huge hit with everyone at the table, even the picky eaters! I will definitely make this cake again."

MY REVIEW
Reviewed May. 2, 2011

"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."

MY REVIEW
Reviewed May. 1, 2011

"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. :("

MY REVIEW
Reviewed Apr. 30, 2011

"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."

MY REVIEW
Reviewed Apr. 27, 2011

"It was ok, I thought the texture was a little off. Not light and airy like it suggested."

MY REVIEW
Reviewed Apr. 26, 2011

"This is a good tasting crumb cake. It came out perfect. I did cook it about 5 minutes longer than it called for."

MY REVIEW
Reviewed Apr. 25, 2011

"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."

MY REVIEW
Reviewed Apr. 25, 2011

"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!"

MY REVIEW
Reviewed Apr. 20, 2011

"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."

MY REVIEW
Reviewed Apr. 18, 2011

"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."

MY REVIEW
Reviewed Apr. 17, 2011

"Next time I will add lemon extract to the cake itself it needed a little kick of lemon."

MY REVIEW
Reviewed Apr. 17, 2011

"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"

MY REVIEW
Reviewed Apr. 16, 2011

"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!"

MY REVIEW
Reviewed Apr. 16, 2011

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

MY REVIEW
Reviewed Apr. 16, 2011

"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!!"

MY REVIEW
Reviewed Apr. 15, 2011

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

MY REVIEW
Reviewed Apr. 15, 2011

"My whole family loved this recipe."

MY REVIEW
Reviewed Apr. 14, 2011

"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......."

MY REVIEW
Reviewed Apr. 14, 2011

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

MY REVIEW
Reviewed Apr. 14, 2011

"Cake portion is real heavy. Great taste!"

MY REVIEW
Reviewed Apr. 14, 2011

"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!"

MY REVIEW
Reviewed Apr. 14, 2011

"Delicious! I baked this at 325 for 30 minutes then 300 for about 25 more minutes. It does taste like a lemon filled bismark!"

MY REVIEW
Reviewed Apr. 14, 2011

"I was disappointed, it was a very heavy cake and we didn't think the flavor was very good either, my husband always finishes off desserts but I threw half the cake away. I felt like I was eating a very unhealthy dessert as well. I won't keep this recipe in my file."

MY REVIEW
Reviewed Apr. 14, 2011

"It was wonderful-so refreshing and so moist. I am already thinking of trying it with maybe blueberry or strawberry pie filling. Loved it!!!"

MY REVIEW
Reviewed Apr. 9, 2011

"You can use gluten free all purpose flour (Bobs Red Mill) GF>baking soda, and GFbaking soda. Recipe good but definately has to cook at least 10 minutes longer."

MY REVIEW
Reviewed Apr. 8, 2011

"I want to try this recipe, but can anyone tell me how to make it Gluten Free? I love anything with lemon. Sometimes it is hard to find lemon pie filling around here, as I use it for another recipe I make, so I usually buy several cans when its back in the stores. Thanks for any help you can give me. Kathryn"

MY REVIEW
Reviewed Apr. 8, 2011

"I took everyone's advice and only used 1/2 cup flour for the topping mix. I used ground almonds because I didn't have the sliced ones. I used 1 tsp. vanilla and 1 tsp lemon flavoring. I baked it for 40 minutes instead of 35. I thought it was wonderful......especially warm! Yum!"

MY REVIEW
Reviewed Apr. 8, 2011

"I am a Registered Dietitian, so of course I open up any recipe that claims to be heart healthy with excitement. There is not one ingredient in this recipe that offers anything good for your health except sliced almonds!! It doesn't even have real lemon in it. I'm sure it tastes great and no offense meant to be taken by the recipe creator, but I feel an obligation to make this statement."

MY REVIEW
Reviewed Apr. 8, 2011

"This is a delicious cake. For those concerned about whether or not it's healthy. I don't think they are very many desserts, with the exception of simply fruit, that are considered completely healthy. For those of us who want an occasional dessert and are counting calories, I love this one. It doesn't blow your diet like cheesecake from Costco! I love Taste of Home for their efforts to give us more healthy choices for desserts."

MY REVIEW
Reviewed Apr. 7, 2011

"I used a boxed Lemon Pie filling. I'm sure all of you have heard of this wonderful invention. The

brand name is Jell-0 and you can find it in all grocery stores. I also can't immagine that medium to large grocery stores would not have canned Lemon Pie Filling. Maybe they were just out that day. Follow all recipes exactly."

MY REVIEW
Reviewed Apr. 7, 2011

"Just making this recipe now - still in the oven -way longer than 35 minutes because middle is still goey as mentioned by others - will measure my pan to verify it is really 13x9, could be narrower and could be reason."

MY REVIEW
Reviewed Apr. 7, 2011

"Decrease the flour on the topping and also put a few teaspoons of berry/strawberry jam with the lemon....oh soooooo good."

MY REVIEW
Reviewed Apr. 7, 2011

"I'm not trying it. I love lemon anything - but, seriously, how can this be healthy? White flour, sugar, butter, canned lemon pudding....... really?"

MY REVIEW
Reviewed Apr. 7, 2011

"I have yet to try this but will, as anything with lemon appeals to me. But I fail to understand how the recipe is considered

"heart healthy'. I am supposed to be on a low cholesterol, low sodium diet and I think my doctor might turn up her eyebrows at the ingredients (and excluding the ice cream at that). Oh well!"

MY REVIEW
Reviewed Apr. 4, 2011

"I used lemon curd as my local grocery didn't carry lemon pie filling. I used less flour for the crumb topping and it turned out fabulous. I think next time I will add lemon zest to the cake for a more potent flavor."

MY REVIEW
Reviewed Jan. 9, 2011

"Directions were excellent, the cake is delicious. I too, will cut back on the flour in the topping next time, it's a bit too thick and takes away from the bright lemon flavor. It baked 35 minutes and was perfect. Very refreshing after a heavy winter dinner!"

MY REVIEW
Reviewed Jan. 7, 2011

"Looks so good!"

MY REVIEW
Reviewed Jan. 5, 2011

"The edges burnt while the center came out doughy. The topping was too flour-y and not sweet. I wouldn't make again."

MY REVIEW
Reviewed Dec. 18, 2010

"Very easy and the lemon was very refreshing in a crumb cake."

MY REVIEW
Reviewed Aug. 15, 2010

"Followed the recipe, but not sure why the middle was doughy, threw the entire pan in the garbage, BUT will try again, can't be beat by this recipe."

MY REVIEW
Reviewed May. 7, 2010

"This cake is insanely awesome! Follow the directions exactly and you will not be disappointed. I used a 21 oz. can of lemon pie filling and it was fine--reminds me of a lemon filled Bismarck donut! Yum! I don't see how you can make lemon pudding and think it will work the same: please don't do that to this simply perfect cake. It was a huge hit, utterly delicious, tender and tasty, so will go into my favorites for sure!"

MY REVIEW
Reviewed May. 1, 2010

"I did not have a good experience.

I followed the recipe exactly but the cake turned out like rubber. It was not at all crumbly like cake is. It was more like a mass of hard pudding. I read the other reviews and I don't know how there cake tunred out so well. I could not find lemone pie fillin so I made lemon pudding and used about one and half cups of it."

MY REVIEW
Reviewed Apr. 30, 2010

"This was a good recipe, but I will modify it next time. First, there was too much cake. So, I will spread it over several pans instead of just a 13 x 9. I also might try lemon curd instead of the pie filling. But I don't understand the topping proportions. When I made it as it, it made it extremely flour-y and not sweet at all! It still tasted okay, but I will NOT put a cup of flour in next time. I've never seen a crumble topping with that much flour. So, don't add it all at once if you are using this recipe. Add it in 1/4 cup increments."

MY REVIEW
Reviewed Apr. 5, 2010

"This was good. We had it with fresh sliced strawberries on the side. I used instant lemon pudding made with 1% milk instead of canned pie filling. That was cheaper. Next time I will add lemon zest to the pie filling for more flavor."

MY REVIEW
Reviewed Mar. 31, 2010

"Great cake! So easy to prepare, and the dollops of pie filling didn't stay on the top only, they were dispersed all the way throughout the cake. Everyone loved it."

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.