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Lemon Crumb Cake

This lemon crumb cake is incredible! Lemon cake, lemon curd and lemon crumb come together for this delicious breakfast or dessert bite!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 8 people
Course: Dessert
Cuisine: American

Ingredients

crumb
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • pinch of salt
  • 1/2 cup cold butter, cut into pieces
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 large eggs, separated
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 1 tablespoon lemon zest
  • 1/2 cup plain Greek yogurt, I like full-fat or 2%
  • 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 fresh lemon juice
  • 4 large eggs

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick baking spray.
crumb
    Cup of Yum
  1. 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
  1. In a bowl, stir together the flour, baking soda and salt.
  2. 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.
  3. Beat in half of the flour mixture until just combined. Beat in the greek yogurt. Beat in the remaining dry ingredients until just combined.
  4. 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.
  5. Spread the batter into the greased baking dish. Dollop the lemon curd on top and gently swirl it in with a knife.
  6. 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)
  1. 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.
  2. 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.
  3. 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.

Notes

  • cake and curd from southern living