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Almond Lemon Crumb Cake

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Brunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup plain Greek yogurt
  • 1/2 cup light sour cream
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1/4 cup grapeseed oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 1/2 cup all purpose flour
  • 2 tsp baking powder
  • pinch of salt
For the Almond Crumb
  • 1/2 cup flour
  • 1/3 cup sugar
  • 1/4 cup sliced almonds
  • 4 tbsp butter, melted
  • 1/4 tsp almond extract
  • pinch of salt

Method
 

  1. Preheat the oven to 350ºF. Line a 8" square or round pan with parchment paper.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients.
  5. Pour the batter into the prepared pan and smooth evenly. Scatter the almond crumb over the top.
  6. 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.