Lemon Sugar Crumb Cake • New York Style! Recipe

I make this Lemon Sugar Crumb Cake mile high, buttery, and bursting with fresh lemon in every tender crumb. That special lemon infused sugar is the little secret that makes it impossible to stop at one slice.

I’m completely obsessed with this Lemon Sugar Crumb Cake because it hits that New York bakery thing I can never resist: tall cake, ridiculous crumb, sharp little lemon spark running through every bite. I love how the lemon infused sugar makes the whole slice taste bright without turning it into lemon candy.

And that thick crumb top? I pick at it before I even cut a square.

No shame. The cake stays plush and rich, thanks to sour cream, while the top stays sandy, chunky, and wildly snackable.

But the real pull is that lemon edge against that buttery crumble.

Ingredients

• All-purpose flour keeps the cake soft and gives those big crumbs structure.
• Baking powder and baking soda help it rise without getting heavy.
• Fine salt makes the lemon pop and keeps sweetness in check.
• Butter brings that rich bakery crumb you’ll want to pick at.
• Lemon sugar is the whole vibe, bright, sweet, and super fragrant.
• Brown sugar makes the topping cozy, sandy, and a little caramel-like.
• Eggs hold everything together and keep the cake tender.
• Vanilla rounds out the sharp lemon so it’s not too zingy.
• Sour cream adds moisture, tang, and that classic New York-style softness.
• Whole milk loosens the batter and helps it bake up plush.
• Fresh lemon juice gives real brightness, not fake lemon-candy energy.
• Lemon zest is where the bold, sunny flavor really lives.
• Cinnamon is optional, but it makes the crumb feel extra bakery-like.
• Powdered sugar glaze adds a sweet finish and looks pretty, too.
• Plus, extra lemon juice in the glaze keeps it fresh, not flat.

Ingredient Quantities

• 2 1/2 cups (312 g) all purpose flour, plus 1 1/2 cups (180 g) for crumb
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt, plus a pinch for crumb
• 1 cup (227 g) unsalted butter, softened, plus 3/4 cup (170 g) cold for crumb
• 1 1/2 cups lemon infused sugar (see note) for cake
• 1/4 cup granulated sugar for crumb
• 3/4 cup packed brown sugar (150 g) for crumb
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240 g) sour cream
• 1/4 cup whole milk
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest, packed
• 1 teaspoon ground cinnamon, optional for crumb
• 1 cup (120 g) powdered sugar for glaze, optional
• 1 to 2 tablespoons additional fresh lemon juice for glaze, optional

How to Make this

1. Preheat oven to 350 F. Grease and flour a 10 inch tube pan or a 9 inch bundt pan and set aside.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a bowl.

3. In a large bowl, cream 1 cup (227 g) softened unsalted butter with 1 1/2 cups lemon infused sugar until light and fluffy, about 3 to 4 minutes.

4. Add 3 large eggs one at a time, beating until combined, then stir in 1 teaspoon pure vanilla extract, 1 cup (240 g) sour cream, 1/4 cup whole milk, 2 tablespoons fresh lemon juice, and 2 tablespoons packed lemon zest until smooth.

5. Fold the dry ingredients into the wet in two additions, mixing gently until just combined and no streaks of flour remain.

6. Spread half of the batter into the prepared pan in an even layer.

7. Make the crumb topping: in a medium bowl combine 1 1/2 cups (180 g) all purpose flour, 3/4 cup (170 g) cold unsalted butter cut into pieces, 1/4 cup granulated sugar, 3/4 cup packed brown sugar (150 g), a pinch of fine salt, and 1 teaspoon ground cinnamon if using; cut or rub the butter into the dry ingredients until the mixture is coarse and crumbly.

8. Sprinkle about two thirds of the crumb mixture evenly over the batter in the pan, press lightly, then dollop and spread the remaining batter over the crumbs and top with the remaining crumb mixture.

9. Bake until a toothpick inserted into the cake layer comes out clean and the top is golden and set, about 50 to 65 minutes depending on pan and oven. Cool in the pan on a wire rack for 15 minutes, then invert to cool completely.

10. For the optional glaze, whisk 1 cup (120 g) powdered sugar with 1 to 2 tablespoons fresh lemon juice until smooth, drizzle over cooled cake, then slice and serve.

Equipment Needed

1. Oven
2. 10 inch tube pan or 9 inch bundt pan, greased and floured
3. Mixing bowls (large and medium)
4. Electric mixer or stand mixer with paddle attachment
5. Whisk
6. Rubber spatula and wooden spoon for folding and spreading
7. Measuring cups and spoons and kitchen scale for grams
8. Microplane or fine grater for lemon zest
9. Pastry cutter or two forks to make the crumb topping
10. Wire cooling rack

FAQ

Lemon Sugar Crumb Cake • New York Style! Recipe Substitutions and Variations

• All purpose flour: Use cake flour for a lighter crumb, measure by weight and reduce by 2 tablespoons per cup; or use a gluten free cup for cup blend 1:1 and add 1 teaspoon xanthan gum if the blend lacks it.
• Unsalted butter: Substitute equal weight of cold vegan butter or refined coconut oil for similar texture; if using coconut oil, chill before making crumbs to maintain flakiness.
• Sour cream: Use full fat Greek yogurt 1:1 for the same tang and texture, or use buttermilk by reducing milk in the recipe and using 3/4 cup buttermilk plus 1/4 cup milk.
• Lemon infused sugar: Replace with granulated sugar plus 1 to 2 tablespoons extra lemon zest per cup of sugar, or use superfine sugar for quicker dissolution.

Pro Tips

1) Infuse the sugar a day ahead by rubbing finely grated lemon zest into the granulated sugar until fragrant. It deepens the lemon flavor without adding extra liquid and gives a brighter, more layered citrus note.

2) Keep the butter for the crumb very cold and work it quickly. Small, pea sized pieces folded into the flour mixture give the best crunchy pockets. If the butter warms up, chill the crumb briefly before topping the cake to preserve texture.

3) When adding the crumb layer, press only gently into the batter. Too much pressure pushes crumbs into the cake and can make the crumb layer soggy or cause the cake to bake unevenly. Distribute crumbs evenly so each slice gets both cake and crisp topping.

4) Let the cake cool in the pan until it is just warm, then unmold and finish cooling on a rack before glazing. Applying glaze while the cake is too warm will make it run off and soak in, while glazing too late can reduce adhesion. If the top browns quickly in your oven, tent loosely with foil for the last 10 to 15 minutes.