Sunny Lemon Crumble Breakfast Cake Recipe for Bright Mornings

Whipping up a delightful lemon crumble breakfast cake promises pure morning magic.

Bright citrus notes dance through soft, tender layers.

Zesty crumbles add unexpected texture and sunny flavor profiles.

Simple ingredients combine to create something extraordinary.

Passionate bakers adore how effortlessly this recipe comes together.

Whisked eggs and fresh lemons guarantee a remarkable start to your day.

You’ll fall in love with every delectable, sunshine-infused bite.

FAQs

• Why use buttermilk in this cake recipe?

Buttermilk adds moisture and creates a tender, soft texture while providing a subtle tangy flavor that complements the lemon zest.

• Can I use regular milk instead of buttermilk?

No, buttermilk has a unique acidity that helps activate the baking powder and creates a better rise and texture in the cake.

• How do I know if I'm overmixing the batter?

Stop mixing when the ingredients are just combined. Overmixing can develop gluten and make the cake tough and dense instead of light and fluffy.

• Why zest the lemons before juicing?

Lemon zest contains essential oils that provide a more intense, fresh lemon flavor compared to just using juice, enhancing the overall taste of the cake.

Lemon Crumble Breakfast Cake Zesty and Full of Texture

• Burst with Citrusy Delight: Packed with vibrant lemon zest and juice, this breakfast cake delivers a bright, tangy flavor that dances on your taste buds and wakes up your morning senses.
• Craft a Bakery-Quality Treat at Home: Professional-level baking techniques make this recipe feel like you've pulled a gourmet cake straight from a fancy pastry shop, without needing advanced culinary skills.
• Perfect for Casual Gatherings: Versatile enough for brunch with friends, weekend family breakfasts, or a sweet afternoon pick-me-up, this cake adapts to any casual social setting with its crowd-pleasing texture and flavor.

Ingredients to Bake Lemon Crumble Breakfast Cake

• All-Purpose Flour: The primary structure for creating a soft and tender cake texture.
• Granulated Sugar: Provides sweetness and helps create a golden-brown cake surface.
• Unsalted Butter: Adds richness and moisture to the cake's foundation.
• Eggs: Bind ingredients together and contribute to the cake's structure.
• Buttermilk: Introduces tanginess and helps create a tender crumb.

• Lemon Zest: Infuses bright, intense citrus flavor throughout the cake.
• Lemon Juice: Enhances the citrus profile and adds a subtle tangy note.
• Vanilla Extract: Rounds out the flavor and complements the lemon notes.

• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Balances and enhances the overall flavor profile.

• Powdered Sugar, Lemon Glaze: Provides an additional layer of sweetness and decorative touch.

Clear Steps to Prepare Lemon Crumble Breakfast Cake

Step 1: Awaken the Lemon Sugar

Grab your food processor and blend granulated sugar with lemon zest until it transforms into a pale yellow treasure. The kitchen will instantly fill with a bright, citrusy aroma that promises something delicious.

Step 2: Create the Butter Mixture

• Lemon sugar
• All-purpose flour
• Lemon juice

Mix everything until smooth and set aside.

Step 3: Craft the Zesty Crumble Topping

• Remaining granulated sugar
• Lemon zest

Process until perfectly blended.

Step 4: Prepare the Baking Stage

Fire up the oven to 325°F.

• Invert the bottom
• Secure the sides
• Lightly grease and flour
• Place a round parchment paper at the bottom

Step 5: Mix Dry Ingredients

• All-purpose flour
• Salt
• Baking powder

Set this magical powder mixture aside.

Step 6: Whip Up the Butter Base

• Unsalted butter
• Remaining granulated sugar
• Processed lemon sugar

Mix until light and fluffy.

Step 7: Incorporate the Eggs

Add eggs one at a time, ensuring each is fully mixed. Splash in vanilla and blend thoroughly.

Step 8: Create the Liquid Magic

• Buttermilk
• Lemon juice

Alternate adding flour mixture and buttermilk to the batter, mixing on low speed. Stop when just combined.

Step 9: Fill and Top the Cake

Pour batter into prepared pan, spreading evenly. Sprinkle crumble topping across the surface, creating delightful clusters.

Step 10: Bake to Perfection

Slide the pan into the oven and bake for 40-50 minutes. Look for a golden-brown color and a toothpick that comes out with moist crumbs.

Step 11: Cool and Serve

Let the cake rest on a wire rack for 15 minutes. For an extra touch, dust with powdered sugar or drizzle with a quick lemon glaze made from powdered sugar and fresh lemon juice.

Slice, serve, and watch everyone’s eyes light up with the first bite of this lemony wonder!

Tips to Perfect Lemon Crumble Breakfast Cake Every Time

• Zest lemons thoroughly to maximize citrusy flavor and aroma in the cake.
• Use room temperature eggs and butter to ensure smooth, even mixing and better cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
• Check cake doneness by inserting a toothpick; moist crumbs are perfect, but raw batter means more baking time.
• Let the cake cool completely for cleaner slicing and more defined crumble topping texture.

Flavor Variations to Transform Lemon Crumble Cake

• Gluten-Free Citrus Crumble Cake: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and lightness while making the cake safe for those with gluten sensitivities.
• Orange Zest Variation: Swap lemon zest with orange zest to create a different citrusy profile, maintaining the cake's bright and refreshing flavor while offering a new taste experience.
• Dairy-Free Breakfast Cake: Substitute buttermilk with almond milk or coconut milk, and use coconut oil instead of unsalted butter to accommodate dairy-free dietary needs without compromising the cake's moisture and richness.
• Blueberry Lemon Crumble Cake: Fold fresh or frozen blueberries into the batter before baking, adding bursts of fruity flavor and creating a delightful contrast with the lemony base.

Pairing Ideas That Complement Lemon Crumble Breakfast Cake

• Select a light, fragrant Earl Grey or chamomile tea to complement the cake's delicate lemon notes. The tea's subtle floral and citrus undertones will enhance the cake's zesty flavor profile without overwhelming its delicate texture.
• Serve a dollop of Greek yogurt with a drizzle of honey alongside the cake. The tangy yogurt's richness balances the cake's sweetness, while the honey adds a complementary natural sweetness that harmonizes with the lemon's bright flavor.
• Add a small cluster of fresh raspberries or blueberries on the plate. These berries provide a vibrant color contrast and their natural tartness will beautifully echo the cake's citrusy essence, creating a refreshing and visually appealing breakfast presentation.

Storage Ideas to Keep Lemon Crumble Cake Fresh

• Refrigerate: Store the cake in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 4 days, maintaining its moisture and freshness.
• Freeze: Slice the cake, wrap individual portions in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, preserving its delicate texture and lemony flavor.
• Countertop: If serving within 1-2 days, leave the cake covered at room temperature in a sealed container. Ensure it's away from direct sunlight and heat sources.
• Reheating: Warm individual slices in the microwave for 15-20 seconds, or reheat in a preheated oven at 325°F for 5-7 minutes until slightly warm and soft.

Lemon Crumble Breakfast Cake Recipe

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4.8 from 22 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Lemon crumble breakfast cake brings zesty sunshine to morning tables with its delicate crumb and tangy profile. Homemade comfort emerges through simple ingredients that you’ll savor slice by slice.

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Ingredients

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• 2 large eggs (at room temperature)
• 252 g all-purpose flour
• 170 g granulated sugar
• 100 g all-purpose flour
• 80 g granulated sugar
• 113 g unsalted butter (at room temperature)
• 56 g unsalted butter (melted)
• 4 oz buttermilk (ensure it is well shaken before use)
• 2 oz freshly squeezed lemon juice (approximately juice from 2 lemons)
• 2 tsp baking powder
• 1 1/2 tsp vanilla extract or vanilla bean paste
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp salt
• Zest from 2 organic lemons
• Zest from 1 lemon (ensure no white pith is included)
• Powdered sugar (optional, for dusting purposes)

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Instructions

1. Infuse granulated sugar with lemon zest using a food processor until it turns a pale lemony shade.
2. Melt butter, then blend with lemon-infused sugar, flour, and lemon juice. Mix completely and set aside.
3. Process remaining sugar with additional lemon zest in the food processor until well combined.
4. Preheat oven to 325°F. Prepare an 8″ springform pan by lightly greasing, flouring, and lining with parchment paper.
5. Sift together flour, salt, and baking powder in a separate bowl.
6. Using a stand mixer, cream butter with processed sugars until light and fluffy, approximately 3-4 minutes.
7. Add eggs individually, ensuring thorough incorporation after each addition. Mix in vanilla extract.
8. Combine buttermilk and lemon juice in a separate container. Alternately add flour mixture and buttermilk to the batter in three stages, mixing on low speed. Stop mixing once ingredients are just incorporated.
9. Pour batter into prepared pan, spreading evenly. Distribute crumble topping across the surface, focusing on creating varied-sized clusters.
10. Bake for 40-50 minutes until golden brown. Test doneness by inserting a toothpick – it should emerge with moist crumbs but no raw batter.
11. Cool on a wire rack for 15 minutes. Optional: dust with powdered sugar or drizzle with lemon glaze made by mixing powdered sugar and fresh lemon juice. Remove from pan and serve.

Notes

• Use fresh, high-quality lemons for the most vibrant citrus flavor and aromatic zest.
• Ensure butter and eggs are at room temperature to create a smoother, more uniform batter.
• Gently fold ingredients to maintain air bubbles, which help achieve a light, tender cake texture.
• Avoid overmixing the batter to prevent a dense, tough cake consistency.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Enhance moisture by not overbaking; a few moist crumbs on the toothpick indicate perfect doneness.
• Create a dairy-free alternative by using plant-based butter and non-dairy buttermilk substitute.
• Store cake covered at room temperature for up to 3 days to maintain optimal freshness and softness.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 291 kcal
• Sugar: 22 g
• Sodium: 134 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 56 mg