Lemon Crumb Cake
A quick, no‑oven lemon crumb cake bursting with citrus, sweetened condensed milk, and coconut topping—perfect for a light dessert or brunch treat.
Ingredients
Instructions
- Bake the lemon cake mix in either two layers or in a 13 x 9‑inch pan until golden.
- Crumble half of the baked cake onto the bottom of the 13 x 9‑inch pan and press down tightly.
- Blend the sweetened condensed milk and frozen lemonade together, then spoon the mixture over the crumbs.
- Crumble the remaining cake and press it over the milk‑lemonade layer.
- Spread whipped topping over the cake and sprinkle coconut flakes on top.
- Refrigerate for 2 to 3 days before serving. Enjoy!
Tips & Substitutions
For a lighter texture, consider using a homemade lemon cake recipe instead of a mix. You can also substitute the frozen lemonade with fresh lemon juice and zest for a more vibrant flavor. If you prefer a non-coconut version, omit the coconut flakes or replace them with crushed nuts. This cake is best served cold for a refreshing taste.
Serving Suggestions
This Lemon Crumb Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing drink, serve it alongside iced tea or lemonade. It makes a delightful dessert for gatherings or picnics, and its bright flavors complement light summer dishes perfectly.
Storage & Reheating
Store leftover Lemon Crumb Cake in an airtight container in the refrigerator for up to 5 days. It can be served cold straight from the fridge or let it sit at room temperature for about 30 minutes before serving for a softer texture. Avoid freezing, as it may alter the cake's consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Crumb Cake contains roughly 644 calories, with 6g protein, 106g carbohydrates, and 24g fat. It is a good source of iron (17% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, you can use any flavor of cake mix, such as vanilla or yellow, but keep in mind that it will alter the overall flavor profile. A vanilla cake mix will offer a more neutral base, while a strawberry mix can add a unique twist.
Is there a way to make this cake gluten-free?
You can easily adapt this recipe to be gluten-free by using a gluten-free cake mix. Additionally, ensure that the sweetened condensed milk and frozen lemonade do not contain any gluten-containing ingredients.
How can I make this dessert more visually appealing?
To enhance the presentation, consider adding fresh fruit like lemon slices or berries on top of the whipped cream. You can also use a piping bag to create decorative swirls with the whipped topping for a more elegant look.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).