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Lemon Crumb Cake

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


  • 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
  • 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


  • 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 13x9-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 in the center comes out clean.
  • Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.
Nutrition Facts
1 piece: 295 calories, 7g fat (3g saturated fat), 62mg cholesterol, 255mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 5g protein.
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