Lemon Crumb Cake


The lemon cake can be made two days ahead. Cover with foil; store at room temperature.

  • 8Servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup packed light-brown sugar
  • 4 tsp. grated lemon peel
  • 3/4 tsp. ground cinnamon
  • 1/2 cup vegetable oil
  • 2 Tbs. fresh lemon juice
  • 1 cup low-fat sour cream
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • Confectioners' sugar for dusting


Preheat oven to 325°F. Lightly butter and flour 8-inch square baking pan.

In large bowl, mix flour, sugars, lemon peel and cinnamon. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms crumbs. Set aside 1 cup of mixture for topping.

In small bowl, whisk together sour cream, egg, vanilla, baking powder and baking soda until well blended. Using electric mixer, add sour cream mixture to large bowl of crumbs and beat on medium speed until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture evenly over top.

Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool.

Sift powdered sugar over top of cake. Cut into squares and serve.

Nutrition Information

  • Calories: 316
  • Carbohydrate Content: 49 g
  • Cholesterol Content: 21 mg
  • Fat Content: 12 g
  • Fiber Content: 1 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 201 mg