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Lemon Poppyseed Crumb Cake

This lemon poppyseed crumb cake is soft, sweet and super citrusy. Most importantly, it's topped with SO much buttery, crunchy crumb topping. Citrus season is here!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: carrot crumb cake, coffee cake, lemon poppyseed
Servings: 12 pieces



  • ½ cup butter melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ½ tsp vanilla
  • 1 tsp zest
  • cup flour


  • 1 ½ cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • ½ salt
  • 1/2 cup butter room temperature
  • cup sugar
  • ½ cup sour cream
  • 2 eggs
  • 1 tbsp vanilla
  • 3 tbsp lemon juice
  • 3 tbsp zest divided
  • 2 tbsp poppy seeds


  • Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper and non-stick cooking spray.

Make the crumb topping:

  • In a small bowl, use a fork to mix together the melted butter, brown sugar, granulated sugar, salt, vanilla and lemon zest. Once combined, stir in the flour until a thick crumb mixture forms. Set aside.

Make the cake:

  • In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  • Add the eggs, one at a time, mixing for about 1 minute after each addition. Then mix in the vanilla, sour cream, lemon juice, lemon zest and poppy seeds.
  • Add the flour mixture and mix on low speed until just combined. Do not over-mix the batter.
  • Pour into the pan use a spatula to spread it evenly. Top with the crumb mixture, using your hands to press the mixture into chunks. Lightly press the topping on top of the batter.
  • Bake at 350 for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.