- 2 cups buttermilk
- 1 cup sugar
- 2 eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 3 cups King Arthur Unbleached 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 King Arthur Unbleached 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
- 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 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Crumb Cake(56)
Sort By :
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!
I made this exactly as called for and served just slightly still warm with lemon sorbet and it was a "huge" hit. Nothing left.
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.
make half of the cake batter. Too much when I made it. Though still very good!
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.
More Recipe Collections
- Almond Recipes >
- Baby Shower Recipes >
- Bridal Shower Recipes >
- Cake Recipes >
- Cakes >
- Comfort Food Desserts >
- Comfort Food Recipes >
- Desserts >
- Easter Desserts >
- Easter Recipes >
- Healthy Cooking Desserts >
- Healthy Cooking Recipes >
- Healthy Desserts >
- Healthy Recipes >