Preheat oven to 350°F.
In a stand mixer bowl, add the sugar and butter, mix on medium until fluffy. Scrape the sides and bottom of the bowl.
Add the eggs one at a time and mix well after each egg. Scrape the bowl before adding the vanilla and lemon juice. Mix on medium for 1 minute and scrape sides and bottom of the bowl.
Mix the flour, baking powder, soda, and salt in a separate bowl until well blended.
At low speed, alternately add ⅓ of the flour mixture alternating with ⅓ of the sour cream. Beat for 1 minute after each addition and scrape down the sides of the bowl after each addition.
Once all of the flour and sour cream is mixed in, add a piece of parchment paper to the bottom of a 9 X 9-inch baking pan; spray with non-stick cooking spray.
Add ½ of the batter to the pan and top with the cinnamon crumb center mixture. Lightly swirl the streusel into the cake with a knife. Add the rest of the batter and top with the double crumb topping. (see notes)
Bake for 45 - 50 minutes until a toothpick inserted into the center comes out clean. Loosely cover the pan with a piece of aluminum foil to keep the crumb topping from over-browning. Remove from the oven and cool before serving. (see notes for a 9 X 13-inch pan)
Store cake at room temperature for 2-3 days in a covered container.