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

Lemon Crumb Cake Recipe

Publisher Photo
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

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

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.

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.
Originally published as Lemon Crumb Cake in Healthy Cooking April/May 2010, p33

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.

Sweet White Wine

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

Reviews for Lemon Crumb Cake

AVERAGE RATING
   (45)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (18)
3 Star
 (1)
2 Star
 (2)
1 Star
 (5)
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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!

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