The perfect brunch/afternoon tea/dessert/midnight snack/anytime-of-day cake does exist. And it’s here, in the form of my Almond Lemon Crumb Cake. Soft and luscious with the sweetest almond crunch on top, this is the perfect all occasion cake.
When friends are coming over for a last-minute brunch, I always find that nothing feels more welcoming than something homemade. But it has to be easy—something I can pull together quickly, without much planning. This almond and lemon crumb cake is exactly that.
It’s soft and tender with a lightly golden almond topping that adds just the right amount of crunch. I can never resist a coffee cake at brunch—it feels like a little indulgence, something meant to be enjoyed alongside a strong cup of coffee. And while this one skips the traditional cinnamon notes, the delicate crumb gives it that same sense of comfort, with a slightly more refined feel. Lemon and almond run through the cake, a pairing that feels both bright and a little sophisticated, and one that works beautifully with a simple brunch spread.
There’s also something practical about this recipe that I come back to again and again. It relies on pantry staples and flexible ingredients—if you only have sour cream instead of yogurt, it works. If you swap in a different neutral oil, it’s just as good. Even the citrus can shift with what you have on hand—orange works just as well, creating a slightly warmer variation of the same cake.
This is the kind of recipe I return to when I want something that feels thoughtful without requiring much effort. I created it as part of the brunch I make when friends are on the way—a menu that leans into ease without letting go of elegance. Paired with soft scrambled migas and citrus-kissed fruit, it brings just enough sweetness to round everything out.
If you find yourself hosting on short notice, this is the cake to make. It comes together quickly, fills the kitchen with a warm, inviting scent, and is best enjoyed slowly—with coffee and relaxed conversation.
Almond Lemon Crumb Cake
Ingredients
Method
- Preheat the oven to 350ºF. Line a 8" square or round pan with parchment paper.
- Start by making the almond crumb topping. In a small bowl, combine the flour, sugar, sliced almonds, and a pinch of salt. Add the melted butter and almond extract until soft clumps form. Set aside.
- In a large bowl, whisk together the yogurt, sour cream, sugar, and eggs. Add the oil, vanilla extract, almond extract, lemon zest, and lemon juice. Stir to combine.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients.
- Pour the batter into the prepared pan and smooth evenly. Scatter the almond crumb over the top.
- Bake for 40-45 minutes until a cake tester comes out clean. Let the cake cool slightly before removing from the baking pan. Before serving, dust with powdered sugar.
Ideas for Making This Cake Simple and Adaptable
- Almond Lemon Crumb Cake can be served warm or at room temperature, making it simple to bake and serve when you’re ready.
- If you’d like to make it in advance, just keep in an airtight container in the fridge and let come to room temperature at party time.
- I like to serve this cake at brunch in place of coffee cake. However, it would be absolutely delicious as a tea cake to serve in the afternoon. I also serve it as a dessert with a light, lemon-forward menu. Just add a scoop of vanilla ice cream or lemon sorbet.
- Bake this in a beautiful baking dish or pie dish so you can serve it directly on the table.
- The absolute beauty of this recipe is its flexibility. It’s like your best friend who’s down for any of your harebrained schemes. You can easily change the flavor profile by changing up the citrus or adding a different type of nut on top. You can also use a different neutral oil that you have on hand. I used half sour cream, half greek yogurt. But you could easily use only yogurt or only sour cream. You could also consider add ins like cranberries in the winter or blueberries in the summer. Have fun with it and make it your own!
An Easy Cake for a Romantic Event
This simple almond lemon crumb cake is a perfect cake for a last minute brunch because it mixes up fast and can be on the table in an hour. I designed it as part of my brunch menu where time is of the essence but you don’t want to sacrifice the romance. That menu also includes luscious soft scrambled migas and a bakery-style fruit salad that round out an innovative brunch menu.
This cake would work really well alongside any of my brunch menus, including my brunch for the first signs of spring. I offer orange ricotta muffins with pistachio streusel on that menu–make this cake instead of this muffins or serve both–you won’t regret it either way.
As a dessert, I love to serve this cake alongside my Bright Early Spring Dinner Party Menu. That menu is particularly citrus-forward, featuring a salmon dish that’s roasted in a lemon and mustard sauce. The cake brings those lemony flavors together.
I can’t wait for you to try this cake! I have a feeling the versatility of this one is going to keep inspiring me for years to come.
