Lemon Crumb Cake
User Reviews
5
Lemon Crumb Cake
Description
Lemon Crumb Cake features two parts: a lemon-infused crumb and a soft, moist cake. The crumb is made by rubbing cold butter into a mixture of flour, sugar, lemon zest, and salt to create a sandy texture that crisps up during baking. The cake batter blends traditional ingredients like flour, sugar, and eggs with Greek yogurt and lemon extracts to provide a tender crumb and subtle tang. Beating egg whites separately before folding them in lightens the texture, while an optional lemon curd layer adds richness and citrus depth.
The cake is baked in a 9x9 inch pan, allowing the crumb topping to develop a golden crust. This combination results in a moist yet slightly textured cake with bright lemon notes. It can be served plain or dusted with powdered sugar, making it versatile for different occasions.
To achieve the best flavor, preparing the lemon curd at least a day in advance is recommended so it can chill and thicken properly. The cake’s components balance sweetness and tartness, providing a layered flavor experience distinct from plain crumb cakes.
Ingredients
crumb
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- pinch salt
- 1/2 cup butter cut into pieces, cold
cake
- 1 1/2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 3 egg separated, large
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 tablespoon lemon zest
- 1/2 cup Greek yogurt I like full-fat or 2%, plain
- 2 tablespoons sugar
- ¾ cup lemon curd recipe below, if needed
- powdered sugar for sprinkling
easy lemon curd (if you don’t buy it)
- ½ cup butter softened
- 2 cups sugar
- 2 tablespoons lemon zest
- 1 cup lemon juice fresh
- 4 egg large
Instructions
- NOTE: if you are making the lemon curd from scratch, start with that first! It takes 2 to 4 hours to chill in the fridge. I suggest making it a day or two ahead of time.
- Preheat the oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick baking spray.
crumb
- Whisk together the flour, sugar, lemon zest and salt. Add the cold butter and rub it into the flour with your fingers. You want to combine it for a few minutes until the butter is throughout all the flour and the texture almost resembles sand.
cake
- In a bowl, stir together the flour, baking soda and salt.
- In the bowl of your electric mixer, beat the butter and sugar together on high speed until creamy, about 3 to 4 minutes. Beat in the egg yolks one at a time. Beat in the extracts and lemon zest until combined.
- Beat in half of the flour mixture until just combined. Beat in the greek yogurt. Beat in the remaining dry ingredients until just combined.
- In a bowl, beat the egg whites with an electric hand mixer until foamy. Gradually add in the 2 tablespoons of sugar, beating until stiff peaks form. Fold the egg white mixture into the cake batter.
- Spread the batter into the greased baking dish. Dollop the lemon curd on top and gently swirl it in with a knife.
- Sprinkle the crumb mixture all over the batter. Bake for 40 t0 45 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and sprinkle the top with powdered sugar.
easy lemon curd (if you don’t buy it)
- Beat the butter and sugar in the bowl of your electric mixer until creamy. Add the eggs one at a time, beating until each is combined. Beat in the lemon zest. Stream in the lemon juice with the mixer on medium-low speed. The mixture will look curdled.
- Transfer the mixture to a microwave-safe bowl. Microwave for 5 minutes, stirring every 1 minute. Then microwave for 1 to 2 more minutes, stirring after each 30 second increment, until it coats the back of a spoon.
- Place a piece of plastic wrap over the bowl, pressing it directly into the curd. Refrigerate for 2 to 4 hours, or until chilled and thick.
User Reviews
Overall Rating
5
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