This decadent lemon crunch cake is perfect for lemon lovers! It's a buttery, moist single-layer lemon cake with a crunchy topping finished with homemade lemon icing. This cake is easy to make from scratch with pantry staple ingredients and has tart lemon flavor in every bite, making it perfect for Spring and Summer.
This lemon crunch cake is the perfect way to welcome Spring! It's a simple yet delicious cake with bright, tangy lemon in every component- the streusel, cake batter, and icing!
This pound cake would be so delightful for Mother's Day, a Memorial Day BBQ, or a cute Spring or Summer picnic along with homemade lemon curd or vanilla ice cream.
This type of cake is very similar to my strawberry crumb cake! For more lemon recipes, try my lemon olive oil cupcakes, lemon poppy seed cake or lemon poppy seed cookies, lemon chocolate cake, or lemon mascarpone cheesecake.
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What Makes This Recipe Special
- Soft and moist cake- This is a pound cake like my cranberry cream cheese loaf, so it has a velvety, dense, and buttery crumb. It is moist and tender thanks to the addition of sour cream.
- Made from scratch- No cake mix here! This recipe is made 100% from scratch with ingredients you probably already have. It gets all of its vibrant flavor from the zest and juice of fresh lemons.
- Easy to make- This is a single layer cake, so you don't have to worry about filling and frosting it. It's just as delicious without the fuss of a multi layer cake!
Key Ingredients
Here are notes about some of the important ingredients you need. For quantities and full instructions, see the recipe card below.
- All purpose flour- Flour is key for providing structure to the crumble and a soft crumb to the cake. Make sure to measure it accurately in grams using a kitchen scale. If you don't have one, gently spoon the flour into your measuring cup without packing it down. Then swipe off the excess with a knife. If you overmeasure the flour, the cake will be dry!
- Granulated sugar- Obviously this sweetens the cake, but it also provides moisture and creates a nice tender crumb.
- Lemon zest- This is the thin, yellow outer layer of the lemon peel. It contains the fruit's natural oils, which are packed with bright, concentrated lemon flavor. Unlike lemon juice, zest adds a fresh citrusy aroma without adding extra liquid! Look for lemons with a shiny peel; if it's dull or dark, don't use it. The oils dry out quickly, so zest your lemons right before mixing it into your batter or streusel.
- Unsalted butter- Melted butter holds the crumble together, and softened butter adds richness and tenderness to the cake. You can use salted butter if it's all you have, but don't add the additional salt the recipe calls for.
- Large eggs- Bind the ingredients together and help the cake hold its shape. Make sure they're room temperature for the smoothest batter.
- Sour cream- Adds richness and a bit of acidity, which cuts the gluten stands to make the cake super soft. You can also use plain Greek yogurt if you don't have sour cream. It should also be room temperature.
- Lemon juice- The lemon juice amps up the flavor in this cake. Fresh lemon juice tastes brighter and more vibrant, so skip the processed bottled stuff. Juice the lemons right after zesting them. You need about 4 lemons total to make this recipe.
- Baking powder- Makes the cake rise in the oven. Fresh baking powder is the strongest, so make sure yours is less than 6 months old. Old expired baking powder creates a flat, dense cake.
Ingredient Substitutions and Variations
- Lemon substitute- You can make this cake with any kind of citrus! Orange, lime, and grapefruit work great.
- Gluten free option- Substitute the all purpose flour with a gluten 1-to-1 baking flour blend. Don't use almond flour because it will ruin the texture.
- No lemon icing- You can omit the icing and simply dust the top of the cake with powdered sugar like a coffee cake.
Step by Step Instructions
Before baking, line a 9-inch springform pan (with a 10 cup capacity) with parchment paper. Set it aside and preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Step 1: For the streusel, whisk the flour, sugar, and lemon zest together in a small bowl. Then pour in the melted butter and mix with a fork until pea-sized pieces form.
Place the bowl in the refrigerator while you make the cake batter.
Step 2: Place the sugar in the bowl of a stand mixer or handheld electric mixer. Zest the lemons into the sugar and use your fingers to rub them together. This releases the oils in the lemon peel and makes the lemon flavor more intense.
Step 3: Add softened butter to the lemon sugar and beat on medium speed until the ingredients are combined and the mixture is creamy.
Step 4: Add the eggs one at a time, mixing on low speed. Scrape the bottom and sides of the bowl, then beat in sour cream, vanilla extract, and lemon juice.
Step 5: Dump in the flour, baking powder, and salt. Mix the dry ingredients in on low speed until the flour is just mixed in and a batter comes together.
Step 6: Pour the batter into the lined pan. Bake until a toothpick inserted in the center comes out clean with a few moist crumbs attached. This means it's still moist! Other signs of doneness are that the edges of the cake have begun to pull away from the pan and the crumble is golden brown.
Step 7: Remove from the oven and let the cake cool in the pan for 5-10 minutes. Carefully release the sides and transfer the cake to a wire rack to cool completely.
Step 8: Once the cake is cool, make the icing by whisking powdered sugar and lemon juice together in a medium bowl.
Step 9: Drizzle the glaze over the top of the cake, slice, and serve with fresh berries, a dollop of lemon curd, or whipped cream!
Expert Baking Tips
- Use room temperature ingredients. I always recommend using room temperature ingredients when baking cake! Cold eggs can make the texture dense and heavy, and if your butter is too cold, it won't cream properly with the sugar. Let everything sit out for a bit so it all mixes smoothly and bakes up perfectly.
- Cream the butter and sugar properly. Make sure to take the time to properly cream the butter and sugar for the best fluffy, creamy base. You should mix them together on medium-high speed for 2-3 minutes until the mixture has a pearly sheen. Don't rush this step because it really impacts the cake's texture!
- Mix the batter gently for the best texture. Over-mixing the batter can lead to a dense, tough cake. Stir in the flour mixture on low (to avoid developing gluten) just until the ingredients are combined for a light texture.
How to Store the Cake
Store the lemon crunch cake in a large airtight container at room temperature for up to 4 days. It gets dry in the fridge quickly, so storing on the counter is best! You can also place individual slices in a sealed container or bag.
The crumble stays pretty firm, but I recommend lining the container with paper towels that attract moisture to keep the streusel from getting soggy!
Frequently Asked Questions
Yes! Wrap the whole cake or individual slices tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. Be careful wrapping because the streusel might fall off! Freeze as is on in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Yes, you can use lemon extract to boost the lemon flavor. Just keep in mind that lemon extract is concentrated, so a little goes a long way. ยฝ teaspoon is enough. Add it to the batter along with the vanilla extract. Just don't to skip the fresh lemon zest because it adds a bright, natural flavor that extract alone can't replace.
I used a 9-inch springform pan with a 10-cup capacity. This recipe won't work in a normal 9-inch round cake pan because it makes too much batter. You can make it in a tube pan or bundt cake pan, but make sure your pan holds at least 10 cups!
More Cake Recipes to Try
๐ Recipe
Easy Lemon Crunch Cake
Equipment
- 1 9-inch springform pan line with parchment paper
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 3 mixing bowls one small, medium, and large
- 1 whisk
- 1 rubber spatula or silicone
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Ingredients
Streusel Topping
- 75 grams all purpose flour
- 120 grams granulated sugar
- 1 teaspoon lemon zest from 1 small lemon
- 70 grams unsalted butter melted
Cake
- 333 grams granulated sugar
- 2 tablespoons lemon zest from about 3 lemons
- 376 grams unsalted butter room temperature
- 5 large eggs room temperature
- 200 grams sour cream room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons fresh lemon juice about 2 lemons
- 396 grams all purpose flour
- 1 ยฝ teaspoons baking powder
- 1 teaspoon salt
Icing
- 120 grams powdered sugar
- 2 tablespoons fresh lemon juice about 2 lemons
Instructions
- Line a 9-inch springform pan with parchment paper. Set aside and preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Make the Streusel
- Whisk flour, sugar, and lemon zest together in a small bowl. Pour in the melted butter and mix with a fork until pea-sized pieces form. Cover and place in the refrigerator while you make the cake batter.75 grams all purpose flour, 120 grams granulated sugar, 1 teaspoon lemon zest, 70 grams unsalted butter
Make the Cake
- Place the sugar in the bowl of a stand mixer or electric mixer. Zest the lemons into the sugar and use your fingers to rub them together until it turns yellow with a sandy texture, creating lemon sugar. Juice the lemons immediately after into a separate bowl. You need 5 tablespoons of juice total.333 grams granulated sugar, 2 tablespoons lemon zest
- Add softened butter to the lemon sugar and beat on medium-high speed for 2-3 minutes. The mixture should be light and fluffy.376 grams unsalted butter
- Add the eggs one at a time, mixing on low speed until well incorporated. Scrape the bottom and sides of the bowl with a rubber spatula, then beat in the sour cream, vanilla extract, and lemon juice. It's normal if it looks curdled.5 large eggs, 200 grams sour cream, 2 teaspoons vanilla extract, 3 tablespoons fresh lemon juice
- Add the flour, baking powder, and salt. Mix in the dry ingredients on low speed until the white streaks of flour just blend into the batter. Do not overmix.396 grams all purpose flour, 1 ยฝ teaspoons baking powder, 1 teaspoon salt
- Pour the batter into the lined pan. Sprinkle the streusel on top (it might be firm from being in the fridge- break it up with a fork or other utensil if so). Then bake for 50 minutes-1 hour or until a toothpick inserted in the center comes out clean with a few moist crumbs attached. The edges of the cake may have pulled away from the pan slightly and the crumb should be golden brown.
- Remove from the oven and let the cake cool in the pan for 5-10 minutes. Release the pan and carefully transfer the cake to a wire rack to cool completely for about 30 minutes.
Make the Icing
- Once the cake is completely cool, whisk powdered sugar and lemon juice together in a medium bowl until smooth.120 grams powdered sugar, 2 tablespoons fresh lemon juice
- Drizzle the glaze on top of the cake, slice, and enjoy!
Megan
I am the author of this recipe! I love how dense the pound cake is, and honestly I could just eat the streusel by the spoonful.
Mira
Hi ,can we use yoghurt in place of sour cream?
Megan Weimer
Yes, plain Greek yogurt works best!
Vicki
Could I make this in a Bundt pan? If so when would I add the topping?
Megan Weimer
I don't think this would work in a bundt pan because of the topping. It wouldn't get crisp if baked in the pan upside-down.