I made this cake today for a family reunion. My husband says it is light and fluffy. He says it is refreshing b/c it is lemony.
I did drizzle a glaze of confectionary sugar and lemon juice over it lightly.
Lemon Crumb Cake - simple, yet so delicious. This lemony-tart Duncan Hines Lemon Supreme Cake with sugary-sweet topping is the perfect complement to afternoon tea, Sunday brunch, or relaxing on your sun-filled porch.
- 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
- 3 large eggs
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 tsp baking powder
- 1/2 cup (1 stick) butter or margarine
- Preheat oven to 350ºF. Grease and flour a 13x9-inch pan.
- Combine cake mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan.
- Combine flour, sugar and baking powder in a small bowl. Cut butter until crumbly. Sprinkle evenly over batter.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
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donjudypri (2 discussions) on Feb 11, 2011 at 03:03 PM
My topping also sunk to the bottom, and I put a lemon glaze on top. I took it to church, and jokingly called it my "Mistake Cake" , but needless to say it wasenjoyed by all
Comment by: MiMiPLR (no discussions) on Feb 15, 2011 at 06:40 PM
All, recipe is not clear. You need to cut the butter in with the flour, sugar and baking powder to make a crumbly topping, and THEN sprinkle on top of batter. It needs to bind together first so it will not sink to the bottom. Recipe sounds like you add the butter after the flour, sugar and baking powder, but topping will sink if you do.....
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linda56 (1 discussion) on Jan 13, 2011 at 07:50 PM
Is there a way to make this cake to be on the lighter side
Comment by: mrsdfresh (no discussions) on Jan 26, 2012 at 05:34 PM
You could half the crumble topping and use whole wheat flour to make it a little more "healthy"
Comment by: ccpnutbrittle (no discussions) on Feb 3, 2012 at 04:37 PM
you can whip an egg white until fluffy ( looks like maringue )then fold it into the mixture
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hamburg (1 discussion) on Oct 23, 2010 at 04:12 PM
It's still in oven but should rename Lemon upside down steusel crumb cake.
Comment by: Stacey6739 (no discussions) on Jun 26, 2011 at 08:30 AM
I agree with that. All of my crumb topping went straight to the bottom. What did I do wrong????
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Ekat7303 (6 discussions) on Jul 18, 2010 at 04:58 PM
If you like lemon, this tastes awesome! It's like a lemon coffee cake =-)
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BRANDY82375 (2 discussions) on Apr 29, 2010 at 12:02 PM
A lot of my streusel sank to the bottom, too but I liked the texture it gave. Though the lemon flavor is a little sweet for my taste it was a good cake. I'd like to try the streusel topping with other flavors.
Comment by: ggeller4 (no discussions) on Jul 13, 2010 at 12:23 PM
My topping sank to the bottom as well. It did give the cake a bottom "crust" which was delicious, but didn't really come out as I had planned.
Comment by: BRANDY82375 (2 discussions) on Oct 13, 2010 at 04:37 PM
I've made this cake two more times since my post. Though I did use different flavors, this time I let the butter come to room temperature. Neither time did the crumb topping sink to the bottom. It stayed on top, nice and neat. I'm not sure if that's why, but it's the only thing I did different.
Comment by: jayandjamison (no discussions) on Dec 28, 2010 at 09:51 PM
To keep the crumb topping from sinking to the bottom, bake the cake at least 20 minutes then put the crumb topping on and finish baking.
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Christine Mlinek (144 discussions) on Mar 12, 2010 at 05:44 PM
Now this is a recipe I can try out and enjoy
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patty q (1 discussion) on Feb 23, 2010 at 11:09 AM
this isnt bunt cake..good and quick...very flavorful...
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whitey152 (1 discussion) on Feb 14, 2010 at 08:00 AM
This cake is good, but I had trouble with the crumb topping sinking down into the bottom of the cake in some places. I'm thinking it might be a little too much butter. The cake still tasted good. I'll definitely make it again, but reduce the butter.
Comment by: maribel (no discussions) on Sep 24, 2011 at 05:10 AM
mine did not sank down...i crumpled all together the toppings then distributed it on top of the batter..OLA! PERFECTO
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Dorismae (1 discussion) on Jan 5, 2010 at 07:32 PM
you sure you don't mean baking soda instead of baking powder??? This sounds good I am going to try it on my coffee klotch bunch.
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Nanakaren65 (3 discussions) on Nov 24, 2009 at 03:34 PM
Love lemon............as soon as I buy the mix, I'll make this recipe!
