Lemon Almond Crumb Cake
This Lemon Almond Crumb Cake is fantastic! Moist, lemon-zest-studded cake topped with a buttery brown sugar and almond streusel and a lemon glaze.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel
- FOR THE STREUSEL:
- 2 cups brown sugar
- 2¼ cups all-purpose flour
- Zest of half a lemon
- 1 cup (2 sticks) unsalted butter melted
- Pinch salt
- 1½ cups slivered almonds
- FOR THE CAKE:
- 3/4 cup butter softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup lemon juice
- 1 cup full-fat sour cream
- 2 cups all-purpose flour
- 1¼ teaspoon baking powder
- 1/2 tsp baking soda
- Pinch salt
- Zest from 2 lemons
- FOR THE GLAZE:
- 2 cups powdered sugar
- 2-3 Tbsp lemon juice
- 1 tsp vanilla extract
Preheat oven to 350 degrees F. Liberally grease a 9" round springform pan with cooking spray and set aside.
In a medium bowl, prepare your streusel: combine the brown sugar, flour, lemon zest, melted butter, slivered almonds, and pinch salt together until clumps of streusel form. Set aside.
To make the cake: Cream together the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla, almond extract and lemon juice. Beat in the sour cream, flour, baking powder & soda, salt and the lemon zest until a thick batter forms. Spread the batter into the prepared pan. Top with all of the streusel. It will seem like a LOT of streusel, but use all of it!
Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
Just before serving, make the glaze. In a small bowl combine the powdered sugar, lemon juice and vanilla until smooth. Drizzle over the top of the cake before cutting into wedges.