Lemon Crumble Loaf Cake


one 9×5″ (2 L) Loaf





About this Recipe

Recipe from Set for the Holidays
Appetite for Random House, 2018

This moist lemon cake is lighter than a pound cake, and with its buttery crumble topping, it has a dressy feel that suits the holidays. I love a slice with a cup of tea when I’m seeking a quiet moment in the busy-ness of the season.



  • ¾ cup (110 g) all-purpose flour
  • 1⁄3 cup (70 g) granulated sugar
  • 1 Tbsp (15 mL) finely grated lemon zest
  • ¼ tsp baking powder Pinch of fine sea salt
  • ¼ cup (60 g) unsalted butter, melted


    • 2 cups (300 g) all-purpose flour
    • ¾ cup (150 g) granulated sugar
    • 2 tsp baking powder
    • ½ tsp fine sea salt
    • ½ cup (115 g) unsalted butter, at room temperature and cut into pieces
    • 1 Tbsp (15 mL) finely grated lemon zest
    • 2⁄3 cup (160 mL) sour cream
    • 2 large eggs
    • 1 large egg yolk
    • 2 tsp pure vanilla extract
    • 1 cup (250 mL) fresh raspberries, blueberries or chopped cranberries (optional)

    Step by Step Instructions

    Step 1

    Preheat the oven to 325°F (160°C). Grease a 9 × 5-inch (2 L) loaf pan and line the bottom and sides with parchment paper.

    Step 2

    For the crumble, stir the flour, sugar, lemon zest, baking powder and salt together. Add the melted butter and stir with a fork until the mixture is rough and crumbly (it will be soft). Set aside.

    Step 3

    For the cake, sift the flour, sugar, baking powder and salt into a large mixing bowl if using electric beaters, or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and lemon zest and beat on low speed until large pieces of butter are no longer visible.

    Step 4

    In a bowl, whisk the sour cream, eggs, egg yolk and vanilla together. Add all at once to the flour mixture and beat on low speed until the batter is moistened. Increase the speed to medium, mixing until the batter is smooth, about 30 seconds (the batter will be thick). Stir in the raspberries, blueberries or chopped cranberries (if left whole, the cranberries float to the top of the cake!) (if using). Scrape the batter into the prepared pan, level the top and sprinkle with the crumble.

    Step 5

    Bake for 60 to 70 minutes, until a skewer inserted in the centre comes out clean. Cool the loaf cake in the pan on a rack for 20 minutes, then turn out and let cool completely on a wire rack.