Lemon Crumb Cake

Lemon Crumb Cake

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups buttermilk

  • 1

    cup sugar

  • 2


  • 2

    tablespoons butter, melted

  • 2

    teaspoons vanilla extract

  • 3

    cups all-purpose flour

  • 1-¼

    teaspoons baking powder

  • 1

    teaspoon salt

  • ½

    teaspoon baking soda

  • 1

    can (15-¾ ounces) lemon pie filling


  • 1

    cup all-purpose flour

  • cup sugar

  • cup cold butter, cubed

  • ¼

    cup sliced almonds, toasted

  • Reduced-fat vanilla ice cream, optional


* In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt, and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13 inch x 9 inch baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter. * In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. * Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.


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