Streusel Lemon Cake
Prep time
Cook time
Total time
If you love lemon cake, get ready for STREUSEL LEMON CAKE, which is not only beautiful enough for your Easter dessert, but is also super quick and easy — and of course super delicious!
Serves: 8-10
Streusel Ingredients:
  • 1 1/4 cups flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • lemon zest
  • 1 stick (1/2 cup), butter, melted
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 3/4 teaspoon lemon extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
Icing Ingredients:
  • 1/2 cup powdered sugar
  • 3 teaspoons lemon juice
  • 1/2 tablespoon butter, melted
  • 1/4 teaspoon lemon extract
  • lemon zest for topping
  1. Make the streusel: Combine flour, sugar, baking powder, salt, and lemon zest in a small bowl. Add the melted butter and mix. Set aside in the fridge.
  2. Make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray.
  3. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared skillet. Crumble all of the streusel evenly over the top. Bake at 375 degrees for 30-33 minutes (covering loosely with foil if the top begins to brown too much) or until a toothpick inserted in several places comes out with a few moist crumbs. Don't wait until the toothpick is clean or the cake will be overbaked.
  4. Make the icing: whisk together powdered sugar, lemon juice, melted butter, and lemon extract until smooth. Pour most of this mixture over the top of the cake, spreading it evenly over the entire surface. Top with lemon zest. Serve while warm.
Recipe by Willow Bird Baking at