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

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

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
suekg User ID: 3417903 121187
Reviewed Jun. 12, 2014

"Followed exactly and was pleased"

MY REVIEW
geomi7stars User ID: 1155742 171672
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
harleyminx User ID: 993091 211635
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
HOGWriter User ID: 3126553 190647
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
Dandiloin User ID: 6612743 107813
Reviewed Sep. 2, 2012

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

MY REVIEW
bdieges User ID: 3064751 171671
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
bdieges User ID: 3064751 110426
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
Jreesor User ID: 4647202 190983
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
claudiaj User ID: 4172623 171670
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
teeteekay User ID: 190282 190644
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."

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