All I want for Mother’s Day is lemon crumb cake.
If a cake could be described as loaded with flavor, this one absolutely is.
There’s cake, curd and crumb — and I love alliteration almost as much as I love this cake.
Oh this cake.
The moment I first heard about lemon crumb cake I was sold. It sounded amazing.
As a big coffee cake fan and an even bigger lemon lover, this feels like the perfect mash-up. This is the sort of recipe I’ll be making regularly at home — no question.
This version is similar to a lemon pudding cake in that you whip egg whites and fold them into the batter. But instead of a pudding-like bottom, lemon curd sits on top of the cake and then a generous lemon crumb finishes it off. Yes — an actual lemon crumb.
The phrase “crumb cake” takes me back to my childhood when my mom would bring home an Entenmann’s crumb cake from the store. This homemade version is so much better, but it still gives me that nostalgic 90s pastry vibe. I didn’t appreciate crumb cakes as a kid — I discovered their magic once I started baking my own.
I’m helpless when it comes to streusel and crumb toppings. I’ll happily eat the streusel off the top of a muffin and leave the rest. I just want that crunchy, buttery topping — it’s pure joy.
This is what we’ve got:
– A lemon cake layer.
– A lemon curd layer.
– A lemon crumb layer.
I can’t believe I didn’t make this sooner — I’m annoyed at myself for waiting so long.
For the curd, I make an easy lemon curd — sometimes even in the microwave — but store-bought curd works great too. I recommend making curd ahead of time or using a jarred version, since the curd needs to chill and that saves active time while making the cake.
I include the curd recipe below in case you want to make it, but plan to make it a day ahead so it can chill properly.
When you dollop and swirl chilled curd into the batter it creates a creamy, tangy layer that’s almost pudding-like. Then you cover that with the crumb mixture for a delightful contrast of textures. Bake, dust with powdered sugar, slice and enjoy. It’s the best kind of happiness.
Lemon Crumb Cake
Lemon Crumb Cake
8 people
45
45
1 30
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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
- 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 (for egg whites)
- 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
- NOTE: If you’re making the lemon curd from scratch, start with that first — it needs 2 to 4 hours to chill. I recommend making it a day or two ahead.
- Preheat the oven to 350°F. Spray a 9×9-inch baking dish with nonstick spray.
Crumb
- Whisk together the flour, sugar, lemon zest and salt. Add the cold butter and rub it into the flour with your fingers until the mixture resembles coarse sand.
Cake
- In a bowl, whisk the flour, baking soda and salt.
- In the bowl of an electric mixer, beat the butter and sugar on high until creamy, about 3 to 4 minutes. Beat in the egg yolks one at a time, then add the extracts and lemon zest.
- Beat in half the flour mixture until just combined, then beat in the Greek yogurt. Add the remaining dry ingredients and mix until just combined.
- In a clean bowl, beat the egg whites until foamy. Gradually add the 2 tablespoons of sugar and beat until stiff peaks form. Gently fold the whipped egg whites into the cake batter.
- Spread the batter into the prepared pan. Dollop the lemon curd over the batter and gently swirl it with a knife.
- Sprinkle the crumb mixture evenly over the batter. Bake for 40 to 45 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and dust with powdered sugar.
Easy lemon curd (if you don’t buy it)
- Beat the butter and sugar until creamy. Add the eggs one at a time, beating until combined, then beat in the lemon zest. With the mixer on medium-low, stream in the lemon juice — the mixture will look curdled.
- Transfer to a microwave-safe bowl. Microwave for 5 minutes, stirring every minute, then for 1–2 more minutes in 30-second bursts, stirring after each, until it coats the back of a spoon.
- Press plastic wrap directly onto the curd and refrigerate for 2 to 4 hours, or until chilled and thick.
Notes
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The perfect slice!