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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 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel


  • 2 cups brown sugar
  • cups all-purpose flour
  • Zest of half a lemon
  • 1 cup (2 sticks) unsalted butter melted
  • Pinch salt
  • cups slivered almonds
  • 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
  • teaspoon baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • Zest from 2 lemons
  • 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.