Try this Lemon Crumb Cake recipe, or contribute your own.
- 1 egg, lightly beaten
- for the crumb topping
- as much cinnamon as you like (i err on the side of
- scant 1/2 cup (60 grams) flour
- 3 tablespoons + 1 teaspoon (40 grams) granulated natural cane su
- 1/4 teaspoon (1 gram) sea salt
- 3 tablespoons (42 grams) butter melted
- for the cake batter
- 1 cup + 1 tablespoon (150 grams) flour
- 1/4 cup (50 grams) granulated natural sugar
- 1/4 teapsoon (1 gram) sea salt
- 1 1/2 teaspoons (8 grams) baking powder
- freshly grated zest of 2 lemons
- 1/2 cup (237 ml) milk
- freshly squeezed juice of 1 lemon (2 tablespoons /
- 2 tablespoons (28 grams) butter melted
- 1/2 teaspoon (5 ml) vanilla extract
- confectioners’ sugar to finish (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 to 6 (3g)
- Sodium 1118.74442614671 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat your oven to 375ºF (190ºC). Generously grease the sides and bottom of a 6-inch round pan. Add a bit of flour, and tip the pan from side to side until it’s well coated. Tap the pan to remove any excess flour.
- Prepare the crumb topping first. Add the flour, sugars, salt, and cinnamon to a deep bowl; whisk to combine. Using a fork, stir in the melted butter, making sure there are no dry bits of flour.
- To make the crumb cake batter, add the flour, sugar, salt, baking powder, and lemon zest to a clean deep bowl. Whisk to blend.
- Add the milk, egg, lemon juice, melted butter, and vanilla. Stir with a fork just until combined.
- Spoon into the prepared cake tin. Evenly sprinkle the crumb topping over the top, pressing it in gently so it sticks.
- Bake until golden brown, and a metal skewer inserted in the center comes out clean, about 35 minutes. Remove from the oven. Set the tray on a wire rack, and allow cake to cool at least 30 minutes before serving. Sift some confectioners’ sugar over the top before serving, if desired.
Unlike a dense pound cake, a crumb-topped coffee cake relies on precise leavening and textural contrast between a tender crumb and a crunchy topping. Understanding how fresh components interact with chemical leaveners ensures optimal rise and flavor development in small-batch baking.
Fresh Citrus Versus Preserved Options
Grated lemon zest contains essential oils that impart authentic aroma without adding excess liquid to the batter. Bottled juice lacks these volatile aromatic compounds and often introduces preservatives that alter acidity. Using freshly squeezed juice guarantees consistent pH levels, which react predictably with the 1.5 teaspoons of baking powder specified in the formulation. Incorporate the zest directly into the dry ingredients alongside the flour and sugar to release the oils evenly before adding liquids.Equipment and Structural Considerations
Baking this recipe requires a 6-inch round pan to achieve the proper depth for a moist center and a substantial crumb layer. Greasing the pan thoroughly and dusting it with flour prevents the batter from adhering during the 375 degrees Fahrenheit bake time. Metal pans conduct heat faster than glass or ceramic alternatives, yielding a more uniform golden-brown crust. Cool the baked pastry on a wire rack for at least 30 minutes to allow the interior structure to set before slicing.
