Oh, my goodness, you guys! Get ready to fall head over heels for this Lemon Crumb Cake. It’s like sunshine in cake form – zesty, sweet, and utterly irresistible. We’re talking fluffy cake, tangy lemon curd, and a buttery, crumbly topping that’ll make you weak in the knees. And guess what? It’s easier than you think, perfect for impressing your friends or just treating yourself to a little slice of heaven.

Why You’ll Love This Recipe

  • Lemon Lover’s Dream: If you adore lemon, this cake is your soulmate. The combination of lemon zest and curd creates a bright, tangy flavor that’s simply divine.
  • Crumbly Perfection: That buttery crumb topping? It’s the stuff dreams are made of. Crunchy, sweet, and utterly addictive.
  • Fluffy & Moist: Thanks to the Greek yogurt and egg whites, this cake is incredibly light and moist. No dry cake here!
  • Impressively Easy: Despite its fancy appearance, this cake is straightforward to make. You’ll feel like a baking superstar!

lemon crumb cake

Ingredients You’ll Need

Let’s gather our lemon-infused ingredients:

  • All-Purpose Flour: The base of our crumb and cake.
  • Granulated Sugar: Sweetens both the crumb and cake.
  • Lemon Zest: Adds a burst of fresh lemon flavor.
  • Salt: Enhances the flavors.
  • Cold Butter: For that irresistible crumb topping.
  • Unsalted Butter: Softened, for the cake batter.
  • Baking Soda: Gives our cake its light, airy texture.
  • Large Eggs: Separated, for a fluffy cake.
  • Vanilla Extract & Lemon Extract: Adds depth of flavor.
  • Plain Greek Yogurt: For a moist and tender cake.
  • Lemon Curd: Tangy, sweet, and the star of the show!
  • Powdered Sugar: For a pretty finishing touch.

If you are making the Lemon Curd from scratch, you will need:

  • Butter (Softened): For a creamy curd.
  • Sugar: Sweetens the curd.
  • Fresh Lemon Juice: The heart of the curd.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on it? Here are some fun ideas:

  • Berry Bliss: Add fresh berries like blueberries or raspberries to the cake batter or on top.
  • Coconut Craze: Sprinkle shredded coconut on top of the crumb topping before baking.
  • Orange Twist: Use orange zest and juice instead of lemon for a citrusy change.
  • Glaze It: Drizzle a simple lemon glaze over the cooled cake for extra sweetness.

How to Make Lemon Crumb Cake

Step 1: Make the Crumb

Whisk together the flour, sugar, lemon zest, and salt. Rub in the cold butter with your fingers until it resembles sand.

Step 2: Mix the Cake Batter

Stir together the flour, baking soda, and salt. Beat the butter and sugar until creamy. Beat in the egg yolks, extracts, and lemon zest. Beat in the dry ingredients and Greek yogurt. Beat egg whites with sugar until stiff peaks form. Fold into the batter.

Step 3: Assemble and Bake

Spread the batter into a greased baking dish. Dollop lemon curd on top and swirl it in. Sprinkle the crumb mixture over the batter. Bake for 40-45 minutes, or until a tester comes out clean.

Step 4: Finish and Serve

Remove from the oven and sprinkle with powdered sugar.

Step 5: Easy Lemon Curd (If Making From Scratch)

Beat butter and sugar until creamy. Add eggs, lemon zest, and juice. Microwave in intervals until thick. Chill for 2-4 hours.

Pro Tips for Making the Recipe

  • Use Room Temperature Ingredients: Especially for the cake batter, this ensures everything mixes smoothly.
  • Don’t Overmix: Overmixing can lead to a tough cake. Mix until just combined.
  • Chill the Lemon Curd: If making it from scratch, make sure it’s properly chilled for the best texture.
  • If your lemon curd is store bought, make sure it is of good quality.

How to Serve Lemon Crumb Cake

This cake is perfect for any occasion!

  • Brunch Star: Serve it alongside coffee or tea for a delightful brunch.
  • Dessert Darling: Enjoy a slice after dinner for a sweet treat.
  • Party Pleaser: Bring it to a potluck or party and watch it disappear.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Freezing

Freeze the cake without the powdered sugar. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge.

Make Ahead

You can make the crumb and lemon curd ahead of time. Store them separately in the fridge. Assemble and bake the cake when ready.

FAQs

1. Can I use a different type of yogurt?

Full-fat or 2% Greek yogurt is best for moisture, but you can use regular yogurt if needed.

2. How do I know when the cake is done?

A tester inserted in the center should come out clean, and the top should be golden brown.

3. Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor.

4. Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend.

Go ahead, bake this Lemon Crumb Cake and prepare to be amazed! It’s a bright, flavorful, and utterly delicious treat that’s perfect for any occasion. Enjoy every lemony bite!

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Lemon Crumb Cake Recipe

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  • Author: Stacy Corbo
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Lemon Crumb Cake is a bright and delightful dessert that perfectly balances sweet and tangy flavors. A moist and tender lemon cake is topped with a buttery, crumbly lemon streusel and swirls of homemade or store-bought lemon curd. It’s a perfect treat for brunch, tea time, or any occasion that calls for a burst of citrus sunshine.

Ingredients

Units Scale

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
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 tablespoon lemon zest
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons sugar
  • 3/4 cup lemon curd (recipe below, or store-bought)
  • Powdered sugar, for sprinkling

Easy Lemon Curd (if you don’t buy it):

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 tablespoons lemon zest
  • 1 cup fresh lemon juice
  • 4 large eggs

Instructions

Lemon Curd (if making from scratch):

  1. Combine Ingredients:
    1. Beat the butter and sugar in the bowl of an electric mixer until creamy.
    2. Add the eggs one at a time, beating until each is combined.
    3. Beat in the lemon zest.
    4. Stream in the lemon juice with the mixer on medium-low speed. The mixture will look curdled.
  2. Cook Lemon Curd:
    1. Transfer the mixture to a microwave-safe bowl.
    2. Microwave for 5 minutes, stirring every 1 minute.
    3. Then microwave for 1 to 2 more minutes, stirring after each 30-second increment, until it coats the back of a spoon.
  3. Chill:
    1. Place a piece of plastic wrap over the bowl, pressing it directly onto the curd.
    2. Refrigerate for 2 to 4 hours, or until chilled and thick.

Lemon Crumb Cake:

  1. Preheat Oven and Prepare Pan:
    1. Preheat the oven to 350°F (175°C).
    2. Spray a 9×9 inch baking dish with nonstick baking spray.
  2. Make Crumb Topping:
    1. Whisk together the flour, sugar, lemon zest, and salt in a bowl.
    2. Add the cold butter and rub it into the flour with your fingers until the mixture resembles sand.
  3. Combine Dry Cake Ingredients:
    1. In a separate bowl, stir together the flour, baking soda, and salt.
  4. Cream Butter and Sugar:
    1. In the bowl of an electric mixer, beat the softened butter and sugar together on high speed until creamy, about 3 to 4 minutes.
    2. Beat in the egg yolks one at a time.
    3. Beat in the vanilla and lemon extracts and lemon zest until combined.
  5. Add Wet and Dry Ingredients:
    1. Beat in half of the flour mixture until just combined.
    2. Beat in the Greek yogurt.
    3. Beat in the remaining dry ingredients until just combined.
  6. Beat Egg Whites:
    1. In a separate bowl, beat the egg whites with an electric hand mixer until foamy.
    2. Gradually add the 2 tablespoons of sugar, beating until stiff peaks form.
  7. Fold in Egg Whites:
    1. Fold the egg white mixture into the cake batter.
  8. Assemble Cake:
    1. Spread the batter into the greased baking dish.
    2. Dollop the lemon curd on top and gently swirl it in with a knife.
    3. Sprinkle the crumb mixture all over the batter.
  9. Bake:
    1. Bake for 40 to 45 minutes, or until a tester inserted in the center comes out clean.
  10. Cool and Serve:
    1. Remove from the oven and sprinkle the top with powdered sugar.
    2. Let cool slightly before serving.

Notes

  • If making lemon curd from scratch, prepare it ahead of time.
  • Use high-quality lemon extracts for a bright lemon flavor.
  • Ensure your butter is softened for the cake batter and cold for the crumb topping.
  • Do not overmix the cake batter after adding the flour.
  • Gently swirl the lemon curd into the batter to create swirls without completely mixing it in.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 450kcal
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 100mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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