Lemon Crumble Breakfast Cake ~ from the first bite to the last, this cake is loaded with bright lemon flavor. This moist, tender cake is easy to make and topped with a sweet crumble topping then dusted with powdered sugar. Whether you serve it for breakfast, brunch, afternoon tea or dessert, you’ll be basking in enthusiastic, sunny compliments!
I’m not sure who coined the phrase “breakfast cake” but I’m all over it. I guess you could call it coffee cake or brunch cake too, but I really like the idea of cake for breakfast. This lemony cake is not overly sweet, so adding the sweet crumble topping gives you a little extra bite of crunchy lemon goodness that’s like icing on the cake!
Sprinkle the warm cake with powdered sugar, or feel free to whip up a light lemon glaze to drizzle over the top. Fresh fruit is always a good idea so grab some blueberries to serve with this Lemon Crumble Breakfast Cake.
I used vanilla bean paste in this recipe and highly recommend picking up a bottle if you haven’t tried it yet.
While it’s not inexpensive, it lasts a long time and adds rich vanilla flavor to all your baked goods.
We had whipping cream and mascarpone cheese in the refrigerator leftover from a recent recipe so I made a Lemon Mascarpone Cream to serve on top. Oh boy did everybody flip for this combination! Moans were had by all. Lemon in the cake, lemon in the crumble topping and lemon in the whipped mascarpone cheese. Lemon rules!
Squeeze a little lemony sunshine into your weekend and enjoy a nice big slice of this crazy good Lemon Crumble Breakfast Cake!
