Best Lemon Crumb Coffee Cake Recipe (+ Sugar Free Option)
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This Lemon Coffee Cake recipe is on repeat in our house! Loaded with bright lemon flavor thanks to oodles of lemon zest and fresh lemon juice in the cake and the crumb topping. Bonus: how to easily adapt to a sugar free lemon cake recipe!
This simple recipe is great for lemon lovers for breakfast, a snack, or dessert. I’ve also successfully tested it as a gluten-free, Keto, and sugar-free lemon cake recipe! Plus, high altitude adjustments.
Love coffee cakes? Try our favorites like this Pumpkin Spice Cake, this “you-can’t-mess-it-up” coffee cake, or this out-of-the-world Cranberry Christmas cake.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, feel free to click “Jump to Recipe” right under the title of this post, and you’ll head straight there!
Why You Will Love
- Versatile – This recipe is delicious as a simple snack, evening dessert, or sweet breakfast with a steaming cup of coffee. Coffee cake is perfect for a casual at-home breakfast or a special occasion.
- Great for Gatherings – The lemon crumb cake serves 9 to 12, just right for a small event or family holiday, and easily doubled to feed a larger crowd.
Why is it Called Coffee Cake?
I’ve had readers give me a hard time because most of my coffee cakes don’t contain coffee. I did a little digging and discovered that in the US, we call any breakfast sweet cake a “coffee cake” because it’s meant to be enjoyed along with a cup of coffee.
In the UK and other parts of the world, coffee cake means the cake has actual coffee in it. So, for anyone outside of the US, we’ll call this Lemon Crumb Cake!
Sugar Free Lemon Coffee Cake Recipe
I have made this Lemon crumb cake regular and sugar-free! See the above photo. I will show you how easily I adapted this cake to be sugar-free, Keto and gluten-free too!
Simple Ingredients
Lemon Crumb Topping Ingredients
Flour | The buttery topping gets its structure from classic all-purpose flour.
Brown sugar | Brown sugar adds sweetness to the crumble topping, I used light brown sugar, but feel free to use dark brown sugar too.
Lemon zest | Fresh lemon zest mixed into the crumb topping and into the cake is even better. This is key, the more zest, the more lemony and flavorful this cake is!
Salt | Add a dash of kosher salt to contrast the sweeter notes, making the flavors more complex.
Butter | Most crumb recipes start with cold butter, but I use room temperature or even melted butter to mix quicker, then pop it in the fridge while you make the rest of the coffee cake. If using unsalted butter, add an extra ¼ teaspoon of salt.
Lemon Coffee Cake Ingredients
Butter | I used salted butter because that’s what I keep on hand; if using unsalted, add ¼ teaspoon kosher salt.
Sugar | I like using all-natural cane sugar for my baking, requires a little extra time creaming, but is so good. White sugar works great too!
Eggs | When I bake, I use large eggs and bring them to room temperature for 30-60 minutes before baking.
Vanilla | Every baked good needs a dose of vanilla extract – enhances the fresh lemon flavor.
Lemon | Add lemon zest and freshly squeezed lemon juice to flavor the crumb cake. Don’t skimp here, this is what gives it the lemony kick!
Flour | I bake with organic unbleached, All-purpose flour.
Salt | Sprinkle in kosher salt to highlight the sweet and tart notes. If using unsalted butter for the batter, include an additional ½ teaspoon of salt in the recipe.
Baking powder and baking soda | You need baking powder and soda to help the cake rise as it bakes. Make sure yours are fresh.
Yogurt | Greek yogurt or sour cream adds a creaminess and extra moisture to the cake. It’s a great way to ensure the coffee cake won’t dry after baking.
If you forgot to bring your eggs to room temperature, submerge your eggs in a bowl of warm (not hot) water for 5-7 minutes.
Quick Vanilla Glaze
Optional – Stir until smooth and drizzle over the top of the cake just before serving.
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons cream or milk (or water if preferred)
- Lemon Glaze: Make a lemony glaze by adding lemon juice to the glaze recipe or swapping the vanilla extract for lemon extract.
How to Make the Best Lemon Coffee Cake Recipe
Before starting this recipe, remove your eggs, Greek yogurt, and butter from the fridge and allow them to come to room temperature for at least 20-30 minutes before baking.
Step 1 | Make the Crumb Topping
In a medium bowl, add flour, brown sugar, and lemon zest and mix until the ingredients are combined. Next, blend softened butter cubes into the mix with a fork. Place the bowl in the fridge or freezer until ready to top the coffee cake.
Then, preheat the oven to 350° F (175° C) and cover the inside of an 8 x 8-inch square pan with butter or (my favorite) non-stick spray. You may also line the baking dish with parchment paper and you may use a 9×9 baking dish too, but bake it for less time.
Step 2 | Combine the Dry Ingredients
Whisk the dry ingredients: flour, baking soda, salt, and baking powder, and set it aside for later.
Step 3 | Mix the Wet Ingredients
Then, in a large bowl with a hand mixer or the bowl of a stand mixer with the paddle attachment, add butter and sugar, beating on medium speed until light and creamy, 2-3 minutes.
Next, crack the eggs into a small bowl and add one at a time to the butter and sugar mixture, beating for 30 seconds per egg addition.
Then, add vanilla extract, the Greek yogurt, grated lemon zest, and fresh lemon juice until the ingredients are fully incorporated. Be sure to scrape the sides of the bowl if necessary.
Fresh Tip
- Don’t worry if it looks a little curdled it will come together once you add the flour mixture.
Step 4 | Combine the Batter
Set the mixer on low and slowly add a bit of the flour mixture, about 1/3 cup at a time, until just combined. Then, spread the lemon cake batter into the prepared pan. The batter will be thick.
Next, evenly sprinkle the chilled lemon crumb topping on the batter, breaking up the larger clumps if necessary.
Step 5 | Bake, Cool and Top
Ready for the oven. Slip the cake pan into the oven on the middle rack and bake for about 35 to 45 minutes, checking the doneness with a toothpick or wooden skewer. The cake is ready to serve if it comes out clean or with minimal crumbs! Let the cake cool before the next step.
Finally, once cooled, sprinkle the top of the lemon crumb cake with powdered sugar or a vanilla glaze, slice, and serve! Completely optional of course!
Fresh Tips
- Before starting the recipe, remove the eggs, yogurt, and butter from the fridge to come to room temperature to make mixing easier.
- If you prefer a 9 x 9-inch baking pan, bake five to ten minutes less.
If you’re craving more coffee cake recipes, try my easy and delicious Gluten-Free Cinamon Crumb Coffee Cake, this seasonal Eggnog Coffee Cake and my copycat Starbucks Coffee cake.
Lemon Crumb Cake Variations
Lemon Blueberry Coffee Cake | Fold in 1 cup of fresh or frozen blueberries (do not thaw) into the batter, bake as directed. YUMMY!
Raspberry Lemon Crumb Cake: Like the blueberry variation, incorporate raspberries for a delightful tartness that complements the lemon.
Lemon Poppy Seed Crumb Cake: Introduce the nutty flavor of poppy seeds to the cake for a unique texture and taste combination.
Lemon Cream Cheese Crumb Cake: Swirl in a cream cheese layer through the batter for added richness and tanginess.
Coffee Cake with Lemon Curd: Swirl ½-1 cup lemon curd into the cake batter before adding the crumb topping.
Lemon Coconut Crumb Cake: Mix in shredded coconut to the batter for a tropical twist that pairs well with the lemon.
Glazed Lemon Crumb Cake: After baking, drizzle a simple lemon glaze made from lemon juice and powdered sugar over the warm cake for extra sweetness and moisture.
Keto Lemon Cake Recipe
I have recently started a keto diet and have adapted the original recipe to be Keto! And I must say, it’s a great recipe that is super moist and satisfying! Serve with sugar-free whipped cream; replace the powdered sugar with a sugar-free powdered sugar.
- Replace the all-purpose flour in the lemon cake recipe with 1 cup almond flour (I used ultra fine versus almond meal) and ½ cup coconut flour.
- Replace the all-purpose flour in the lemon streusel with all almond flour.
- Follow the instructions below on sugar-replacements
Sugar-Free Lemon Cake Recipe
If you’re watching your sugar intake or on a low carb diet, use a sugar alternative to keep the recipe sweet but sugar-free. I like to use Monk fruit as a cup-to-cup replacement for the granulated sugar in the cake recipe.
For the brown sugar in the streusel topping, use Besti sweetener or Truvia Brown Sugar. We loved the way it turned out sugar-free; nobody was the wiser!
Gluten-Free Lemon Cake
Replace the flour in the crumble topping with a good cup-for-cup gluten-free flour this is my favorite and swap the flour in the cake with a GF alternative. I used 1 cup GF all-purpose flour, and ½ cup almond flour, OR oat flour during testing.
High Altitude Lemon Coffee Cake
Anything above about 3000 feet above sea level is considered high altitude. This recipe has been tested at sea level as well.
- Increase flour by 2-3 tablespoons (adding one extra tablespoon above 7,000 feet)
- Reduce sugar to ⅔ or ¾ cup
- Increase oven temperature to 375°F (190° C) and check for doneness about 30-35 minutes.
Recommended Tools
- 8×8 Ceramic Baking Dish
- My favorite lemon zester and juicer!
Lemon Crumb Cake Substitutions
- Flour: You can often substitute all-purpose flour with whole wheat flour or a 1:1 gluten-free flour blend.
- Sugar: Granulated sugar can be swapped with alternatives like coconut or brown sugar for a slightly different flavor profile. Or see how to make a Free Lemon Cake Recipe!
- Butter: Butter can be replaced with margarine or a dairy-free butter substitute for a vegan version.
- Eggs: If you’re looking for an egg-free option, consider using applesauce, mashed banana, yogurt, or commercial egg replacers to maintain moisture and binding.
- Oil: Instead of butter, you can use vegetable oil or coconut oil for a different richness and flavor.
- Lemon Zest and Juice: If you’re out of fresh lemons, use bottled lemon juice and zest or try substituting with other citrus fruits like oranges or limes.
- Crumb Topping: The crumb topping can often be adapted with alternative flours (like almond flour for a nutty flavor) and alternative sweeteners (like maple syrup or honey).
Fresh Tips
- Remember that substitutions can sometimes alter the texture and taste of the final product. Also, consider any dietary restrictions or allergies when choosing substitutions.
Frequently Asked Questions
Creamy Greek yogurt moistens the cake, produces a fluffy texture, and adds a subtle tanginess to the cake. You can swap Sour Cream for the yogurt if preferred.
Coffee cake is almost always topped with a streusel and sometimes drizzled with glaze. In contrast, cake is often frosted or iced with a thicker layer of frosting or icing.
Coffee crumb cake is appropriately named because it’s often served with a steaming mug of freshly brewed coffee, served as a breakfast cake, and has a crumble topping called streusel.
If you forget to add the crumbly topping, add it after baking and set the oven on low broil to toast the top, if desired. The streusel topping is still delicious when not baked with the cake, it just may be a bit crumbly!
Storage Tips
Counter – Keep the cake on the countertop at room temperature when sealed with aluminum foil or plastic wrap or in an airtight container. The cake will stay fresh on the counter for up to four days.
Refrigerate – Cover the pan or transfer the cooled cake to an airtight container to store in the fridge for five to six days.
Can You Freeze Coffee Cake?
Yes! This recipe freezes well and will keep for about two months when wrapped in plastic or stored in an airtight freezer-safe container.
How to reheat coffee cake
The simplest way is to place a slice of coffee cake on a microwave-safe plate and heat it for 15-30 seconds. We love to place a pat of grass-fed butter on top!
If you are rewarming the entire cake, place it in a 325° F (165° C) oven lightly covered with foil and warm for about 20 minutes.
As with every cake recipe, avoid overmixing the batter to produce a fluffy and soft texture rather than tough and dense.
The best hot drinks to enjoy with Lemon Crumb Cake
Because Lemon coffee cake should be served while sipping something hot, I recommend this creamy Butter Coffee, white hot chocolate, a seasonal Eggnog Latte or this homemade Chai tea latte.
Bulletproof Coffee aka Keto Coffee
Bulletproof Coffee or as my husband and I call it, “Brain Coffee” is so smooth, creamy, and nutrient-dense! If you’ve heard the buzz (pun intended) but haven’t jumped on board yet, I dare you to give this delicious, full-bodied coffee a try! Plus I’ll share the benefits of drinking this coffee, also known as
Homemade Chai Tea Latte
Using everyday ingredients, save money by creating your own all-natural Chai Tea Latte, superior to a fancy coffee shop.
Homemade Eggnog Latte Recipe (Starbucks Copycat)
Celebrate the beginning of the holiday season with my rich, creamy Copycat Starbucks Eggnog Latte recipe. This homemade eggnog latte is so simple to make and so festive to drink! Enjoy this warm eggnog coffee drink before a crisp morning walk, or as a special treat on a chilly afternoon.
Starbucks White Hot Chocolate Recipe
A quick and easy recipe on how to make a Starbucks White Hot Chocolate recipe at home. Save time and money, by making this fast copycat white hot chocolate recipe in the comfort of your own home.
Best Breakfast Main Dishes to serve with Lemon Coffee Cake
Round out your breakfast with these delicious main dishes that will go smashing with your coffee cake; we love this Chile Relleno casserole and these easy breakfast sliders.
Easy Hatch Green Chile Relleno Casserole Recipe
Best Chile Relleno Casserole is an easy, delicious vegetarian dish made with Monterey Jack cheese stuffed whole roasted chiles, topped with an egg, milk batter, topped with more cheese, then baked to fluffy perfection. Easily adapted to be gluten free.
Easy Breakfast Egg Sandwich Recipe (Breakfast Sliders)
This easy Breakfast Egg Sandwich recipe is like no other—feed a crowd with amazing Hawaiian roll breakfast sliders! Soft scrambled eggs, sausage and cheese with an amazing sauce! The BEST Breakfast Sliders Recipe!
More Tasty Lemon Desserts
- Old Fashioned Lemon Squares Recipe
- Italian Lemon Ricotta Cake Recipe
- Lemon Dump Cake Recipe
- Soft Lemon Crinkle Cookies
- Lemon Ice Cream
I hope you loved this Lemon Crumb Coffee Cake — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Best Lemon Crumb Coffee Cake Recipe (+ Sugar Free Option)
Ingredients
Lemon Crumb Topping
- ¾ cup all-purpose flour, (see notes for how to make gluten-free, Keto and Sugar-free)
- 6 tablespoons brown sugar, packed, see notes for how to make sugar-free
- 1 tablespoon lemon zest, about 1 lemon
- ¼ teaspoon kosher salt, use ½ teaspoon if using unsalted butter
- 6 tablespoons butter, room temperature, cut into small pieces
Lemon Coffee Cake
- 1/2 cup butter, room temperature (1 stick), add ¼ teaspoon salt if using unsalted butter
- ¾-1 cup granulated sugar, reduce to ⅔-¾ cup for high altitude, see notes for Keto and sugar-free
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons lemon zest, plan for one lemon per tablespoon
- 4 tablespoons fresh lemon juice
- 1 ½ cups all-purpose flour, plus 2 tablespoons for high-altitude, see notes for gluten-free and Keto
- ¼ teaspoon kosher salt, increase to ½ teaspoon if using unsalted butter
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup Greek yogurt, or use sour cream
Instructions
- Remove eggs, Greek yogurt and butter from fridge before you start preparations for the recipe.
- Start by making your crumb topping, in a medium bowl mix together the flour, brown sugar and lemon zest. Add cubes of butter, using a fork, blend until combined, then place in fridge or freezer until ready to top the lemon coffee cake.
- Preheat oven to 350° F (175° C) and butter or spray with baking spray (this is my favorite) an 8×8 square baking pan.
- In a medium bowl, whisk together flour, baking soda, salt, and baking powder, set aside.
- In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment and beat butter and sugar together for 2-3 minutes.
- Add in eggs, one at a time, beating for 30 seconds after each addition.
- Next, add the vanilla extract, Greek yogurt, lemon zest and lemon juice, mix until combined, scraping down sides if needed. Don’t worry if it looks a little curdled it will come together once you add the flour mixture.
- With the mixer on low add ⅓ cup of the flour mixture at a time, until just combined.
- Spread lemon cake batter into the prepared baking dish.
- Remove the lemon crumb topping from the freezer and, breaking apart the larger lumps, sprinkle evenly over the top of the cake batter.
- Bake 35-45 minutes until a toothpick or skewer comes out clean or just a few moist crumbs.
- If desired, after cooling, sprinkle the top of the cake with a bit of powdered sugar or make a quick vanilla glaze.
✱ Kathleen’s Tips
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons cream or milk (or water if preferred)
Stir until smooth and drizzle over the top of the cake. Notes:
If baking in a 9×9 baking dish, reduce baking time by 5-10 minutes.
Gluten-Free Lemon Cake
Replace the flour in the crumble topping with a good cup-for-cup gluten-free flour this is my favorite and swap the flour in the cake with a GF alternative. I used 1 cup GF all-purpose flour, and ½ cup almond flour, OR oat flour during testing.High Altitude Lemon Coffee Cake
Anything above about 3000 feet above sea level is considered high altitude. This recipe has been tested at sea level as well.- Increase flour by 2-3 tablespoons (adding one extra tablespoon above 7,000 feet)
- Reduce sugar to ⅔ or ¾ cup
- Increase oven temperature to 375°F (190° C) and check for doneness about 30-35 minutes.
Keto Lemon Cake Recipe
Serve with sugar-free whipped cream; replace the powdered sugar with a sugar-free powdered sugar.- Replace the all-purpose flour in the lemon cake recipe with 1 cup almond flour (I used ultra fine versus almond meal) and ½ cup coconut flour.
- Replace the all-purpose flour in the lemon streusel with all almond flour.
- Follow the instructions below on sugar-replacements
Sugar-Free Lemon Cake Recipe
- I like to use Monk fruit as a cup-to-cup replacement for the granulated sugar in the cake recipe.
- For the brown sugar in the streusel topping, use Besti sweetener or Truvia Brown Sugar.
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
Such a delish dessert! The cake is amazing on its own – but adding the lemon topping takes this to a whole new level. I am sure I will make this again soon!
So glad to hear that, Stephanie!
Wow, this Lemon Crumb Coffee Cake recipe is a total win! I loe that you offered a sugar-free option. The crumb topping is the perfect blend of sweet and zesty, and it pairs so well with a cup of coffee. You’ve nailed it again; can’t wait to see what you whip up next!
Thanks so much, Tavo! Appreciate your kind words!
Made the main recipe yesterday, and not only was it super easy to put together but it was also incredibly delicious. My diabetic father-in-law is coming to visit soon, so I will try your sugar-free version soon too!
Yay!! We love all versions of it!
I made this for breakfast this morning. The crumb top was so delicious and the cake was very moist. Definitely making this again!
Thanks, Quynh!
Yay! Another great recipe for lemons. We totally love this. We have tons of lemons so we tried this and it was amazing. Plus the instructions were very clear.
Thank you! So glad you loved it.
This is for lemon lovers out there! I appreciate how generous it was with the lemon flavors. So moist and soft as well. Love this recipe – definitely a keeper.
Thank you so much, Minah; we couldn’t agree more!
We are coffee cake fans and this Lemon Coffee Cake has to be one of the top coffee cakes we’ve ever had. It was so moist and I’m already getting repeat requests. Thank you!
Love to hear that!! Thanks so much, Jules!
Another winner! This moist lemony coffee cake is to die for! Everyone in my ladies group agreed 😊
Yay! It’s a winner for us too!
I love lemon and love your recipes and website! Do you think this could be made in a loaf pan more as a bread instead of a coffee cake? Just curious…:) thank you!
Thank you so much Peggy! I think you could do it in a loaf pan, you’ll have to bake it longer I’d start checking at about 40-45 minutes and might need to back as long as 60-65 minutes. If the crumble starts browning too much, place a piece of foil loosely over the top.
I love lemon desserts, and this was perfect. Easy to make and so full of lemon flavor. We ate it for breakfast and afternoon snack!
So glad you enjoyed it Debi!