This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

If you’ve been around for a while, you know I love my tea time treats! Tea time became a family favorite during the early days of the pandemic, and I still love creating seasonal treats to go with our tea.

This bright crumb cake gets it’s flavor from lemons courtesy of Melissa’s Produce and dried lemon peel from Selefina spices. It the perfect afternoon pick-me-up for these early days of spring!

Jump to:

• Ingredients
• How to Make Lemon Crumb Cake
• Enter to Win #SpringSweetsWeek Prizes
• More #SpringSweetsWeek Recipes
• Recipe for Lemon Crumb Cake

Ingredients

Want to make this perfect-for-brunch crumb cake? Here’s what you’ll need:

For the Crumb Topping:

• 1 cup all-purpose flour
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 6 Tablespoons unsalted butter , melted

For the Lemon Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract paste
• 1 1/2 Tablespoons dried, chopped lemon peel
• ⅓ cup lemon juice, freshly squeezed
• ⅔ cup sour cream

How to Make Lemon Crumb Cake

To make the crumbs:

1. In a small bowl, whisk together the flour, sugar, and brown sugar. Stir in the melted butter until combined and like sandy crumbs. Set aside,

To make cake:

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a larger bowl, beat together the butter and sugar until fluffy. Beat in eggs and vanilla extract paste. Stir in the lemon peel and lemon juice until well combined.
3. Slowly beat in half the flour mixture, followed by 1/3 cup sour cream. Repeat with remaining flour mixture and remaining sour cream.
4. Transfer the mixture to a greased 9×9″ pan. Top with crumb mixture.
5. Bake at 350 degrees F for 45-50 minutes, until a knife inserted comes out clean.
6. Let cool for 20 minutes before removing to a cooling rack to cool completely.

Enter to Win

Our #SpringSweetsWeek celebration includes an awesome giveaway thanks to our wonderful sponsors! Be sure to enter here:

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Wednesday #SpringSweetsWeek Recipes

Blood Orange Dutch Baby by That Recipe

Blood Orange Mimosa by Art of Natural Living

Carrot Cake Biscotti by The Spiffy Cookie

Carrot Pie by Cindy’s Recipes and Writings

Chocolate Orange Pots de Creme by A Day in the Life on the Farm

Chocolate Pots de Creme with Pink Peppercorns by Sweet Beginnings

Easy Fluffy Carrot Muffins by Jen Around the World

Eggless Orange Icecream by Magical Ingredients

Ginger Pear Cake by Karen’s Kitchen Stories

Key Lime Fudge by Family Around the Table

Lavender Chocolate Chip Cookies by Cookaholic Wife

Lemon Crumb Cake by Kate’s Recipe Box

Lemon Ginger Cookies by Hezzi-D’s Books and Cooks

Mango Fruit Custard by Palatable Pastime

Mango Mousse by A Kitchen Hoor’s Adventures

Sticky Spiced Orange Biscuits by Shockingly Delicious

Super Moist Mango Coconut Cake by Blogghetti

Triple Citrus Ginger Scones by Jolene’s Recipe Journal

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Recipe for Lemon Crumb Cake

Lemon Coffee Cake

Yield: 12 Servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Print

Ingredients

For the Crumb Topping:

• 1 cup all-purpose flour
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 6 Tablespoons unsalted butter , melted

For the Lemon Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract paste
• 1 1/2 Tablespoons dried, chopped lemon peel
• ⅓ cup lemon juice, freshly squeezed
• ⅔ cup sour cream

Instructions

To make the crumbs:

1. In a small bowl, whisk together the flour, sugar, and brown sugar. Stir in the melted butter until combined and like sandy crumbs. Set aside,

To make cake:

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a larger bowl, beat together the butter and sugar until fluffy. Beat in eggs and vanilla extract paste. Stir in the lemon peel and lemon juice until well combined.
3. Slowly beat in half the flour mixture, followed by 1/3 cup sour cream. Repeat with remaining flour mixture and remaining sour cream.
4. Transfer the mixture to a greased 9x9" pan. Top with crumb mixture.
5. Bake at 350 degrees F for 45-50 minutes, until a knife inserted comes out clean.
6. Let cool for 20 minutes before removing to a cooling rack to cool completely.

Notes

Adapted from Just So Tasty

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.