Imagine waking up to the invigorating aroma of a Lemon Crumble Breakfast Cake wafting through your kitchen, its zesty citrus notes dancing in the air and promising a delightful start to your day. With each slice revealing a tender, moist crumb beneath a golden, crunchy topping, this cake is not just breakfast; it’s an experience that awakens your senses and sets the tone for the day ahead.
This cake has been my secret weapon for brightening up lazy Sunday brunches and unexpected weekday mornings alike. Whether shared with friends over steaming cups of coffee or enjoyed solo while savoring a moment of quiet, the vibrant flavors and satisfying textures create memorable moments worth relishing. Get ready to dive into a world where breakfast becomes an exciting adventure with every bite of this Lemon Crumble Breakfast Cake!
Why Is Lemon Crumble Breakfast Cake So Irresistibly Good?
Bright citrus flavors from fresh lemon juice and zest create a refreshing morning treat.
Quick to prepare, this delightful breakfast cake takes just 15 minutes of prep, making it perfect for busy mornings.
Buttery goodness shines through every bite, thanks to the rich combination of softened unsalted butter and buttermilk.
Crunchy crumble topping adds the perfect texture contrast, elevating your breakfast experience.
Versatile enough to serve at brunch or as a quick snack, this cake is sure to impress family and friends!
Lemon Crumble Breakfast Cake Ingredients
For the Batter
- 1 cup all-purpose flour – This forms the base of your cake, providing structure and texture.
- 1 cup granulated sugar – Sweetens the cake while balancing the tartness of the lemon.
- 1 teaspoon baking powder – Helps the cake rise for a light and fluffy texture.
- ½ teaspoon baking soda – Works with the buttermilk to create a tender crumb.
- ¼ teaspoon salt – Enhances flavor and balances sweetness in the batter.
- ½ cup unsalted butter (softened) – Adds richness and moisture to the cake.
- 2 large eggs – Binds ingredients together while providing a wonderful texture.
- ½ cup buttermilk – Contributes to tenderness and adds a slight tanginess.
- 2 tablespoon lemon juice (freshly squeezed) – Infuses a bright, zesty flavor into the cake.
- 1 tablespoon lemon zest (fresh) – Enhances the lemon flavor with aromatic oils from the peel.
For the Crumble Topping
- ½ cup all-purpose flour – Creates a crunchy topping that contrasts beautifully with the soft cake.
- ½ cup brown sugar (packed) – Adds caramel notes and moisture to your crumble topping.
- ¼ cup unsalted butter (cold and cubed) – Ensures a crumbly texture when mixed with dry ingredients.
- ½ teaspoon cinnamon – Introduces warmth and depth of flavor to the topping, complementing the lemon well.
How to Make Lemon Crumble Breakfast Cake
1. Preheat the oven to 350°F (175°C). Greasing and flouring a 9-inch round cake pan ensures that your delightful breakfast cake releases easily once baked.
2. Whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a mixing bowl until well combined for a fluffy cake texture.
3. Add ½ cup softened unsalted butter, 2 large eggs, ½ cup buttermilk, 2 tablespoon freshly squeezed lemon juice, and 1 tablespoon fresh lemon zest. Mix until just combined; you want a smooth batter without overmixing.
Make the Crumble Topping:
4. Combine in a separate bowl ½ cup all-purpose flour, ½ cup packed brown sugar, ¼ cup cold cubed unsalted butter, and ½ teaspoon cinnamon. Mix until crumbly; this will create a crunchy topping that enhances the cake.
5. Pour the batter into the prepared cake pan and then sprinkle the crumble topping evenly over it. This layering creates a delightful contrast of textures with each bite.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and inviting as it fills your kitchen with a zesty aroma.
7. Allow the cake to cool for a few minutes before serving. This short wait will help set the flavors while making it easier to slice and serve warm.
Optional: Serve warm with a dusting of powdered sugar for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
Expert Tips
- Room Temperature Butter: Make sure your butter is softened to room temperature for a smoother batter; this helps incorporate air for a fluffy Lemon Crumble Breakfast Cake.
- Fresh Ingredients: Use fresh lemon juice and zest for the best flavor. Bottled lemon juice lacks the vibrancy that makes this cake shine.
- Don't Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture in your breakfast cake.
- Chilled Butter for Crumble: Keep your crumble butter cold to achieve that delightful crunch. Warm butter can create a pasty topping instead.
- Check Doneness Early: Start checking for doneness at 25 minutes with a toothpick. Every oven varies, and you want to avoid overbaking your Lemon Crumble Breakfast Cake.
How to Store and Freeze Lemon Crumble Breakfast Cake
- Room Temperature: If you plan to enjoy your Lemon Crumble Breakfast Cake within a couple of days, store it in an airtight container at room temperature for up to 3 days.
- Fridge: For longer freshness, keep the cake in the refrigerator. It can last up to a week when wrapped tightly or stored in an airtight container.
- Freezer: To freeze, slice the cake and wrap each piece in plastic wrap followed by aluminum foil. It will stay fresh for up to 3 months; just thaw overnight in the fridge before enjoying.
- Reheating: For a warm treat, gently reheat slices in the microwave for 10-15 seconds or place them in a preheated oven at 350°F (175°C) for about 5 minutes.
Lemon Crumble Breakfast Cake Your Way
Feel free to get creative and personalize this delightful recipe to suit your taste preferences!
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a lighter, celiac-friendly option. This ensures you can enjoy the same fluffy texture without the gluten.
- Vegan: Replace the eggs with flaxseed meal and use plant-based butter and non-dairy milk. These swaps will keep your cake moist and delicious while being completely plant-powered.
- Citrus Burst: Add extra zest by incorporating orange or lime juice alongside the lemon juice. This twist will elevate the flavor profile, bringing a vibrant citrus medley to every bite.
- Nutty Crunch: Fold in ½ cup of chopped nuts, like almonds or walnuts, into the cake batter for added texture and a delightful crunch. This not only enhances flavor but also adds heartiness to your breakfast treat.
- Berry Bliss: Toss in ½ cup of fresh blueberries or raspberries into the batter for a fruity surprise. The juicy berries will burst with flavor, creating a refreshing contrast to the zesty lemon.
- Spiced Delight: Mix in ¼ teaspoon of nutmeg along with cinnamon in the crumble topping for a warm, aromatic experience. This subtle spicing adds depth and makes every bite feel cozy and inviting.
- Sweet Swirl: Drizzle a simple glaze made from powdered sugar and lemon juice on top after baking for an extra layer of sweetness. This luscious addition gives your cake a beautiful finish that’s hard to resist.
Make Ahead Options
This Lemon Crumble Breakfast Cake is not only delightful but also perfect for meal prep, allowing you to enjoy its zesty flavors any day of the week. You can prepare the cake batter, which includes 1 cup of all-purpose flour, 1 cup of granulated sugar, and other ingredients like softened butter and fresh lemon juice, up to 24 hours in advance. Just whisk together the dry ingredients and wet ingredients separately, then combine them before baking. Additionally, the crumble topping made from ½ cup all-purpose flour, brown sugar, and cold butter can be mixed and stored in the refrigerator for up to 3 days. When you're ready to serve this refreshing breakfast cake, simply pour the batter into a greased pan, sprinkle on the crumble topping, and bake at 350°F (175°C) for 25-30 minutes. This approach not only saves time but ensures your Lemon Crumble Breakfast Cake remains perfectly fresh and delicious!
Lemon Crumble Breakfast Cake Recipe FAQs
Can I substitute the buttermilk in the recipe?
Absolutely! If you don’t have buttermilk on hand, you can create a quick substitute by combining ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it thickens slightly. This will give your cake that delicious tanginess!
What can I use instead of all-purpose flour?
If you're looking for a gluten-free option, you can replace all-purpose flour with a gluten-free all-purpose blend. Just make sure it contains xanthan gum to help mimic the texture of regular flour. For a healthier twist, almond flour or oat flour can work too, but keep in mind that they might slightly alter the cake’s texture.
How should I store leftover cake?
To keep your Lemon Crumble Breakfast Cake fresh, store it in an airtight container at room temperature for up to 2 days. If you want to extend its life, refrigerate it for up to a week. Just remember that refrigeration may change its texture a bit; it’s best enjoyed at room temperature!
Can I freeze this breakfast cake?
Yes! You can freeze your Lemon Crumble Breakfast Cake for up to 3 months. To do so, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. When you're ready to enjoy it again, thaw it overnight in the refrigerator and bring it back to room temperature before serving.
What if my cake doesn’t rise properly?
If your cake doesn’t rise as expected, check that your baking powder and baking soda are fresh—old leavening agents can lead to flat cakes. Also, be careful not to overmix the batter once you've added the wet ingredients; mixing just until combined is key to keeping your cake light and fluffy.
How many servings does this recipe yield?
This delightful Lemon Crumble Breakfast Cake serves about 4 people, making it perfect for a small gathering or a cozy family breakfast. Each slice is around 320 calories, so you can enjoy this zesty treat without too much guilt!
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