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Lemon Crumb Cake with Lemon Curd and Streusel Topping Recipe

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4.3 from 41 reviews

This Lemon Crumb Cake is a delightful blend of tangy lemon flavor and sweet crumbly topping, perfect for a refreshing dessert or teatime treat. Featuring a moist Greek yogurt-infused cake base swirled with luscious homemade lemon curd and topped with a buttery lemon-scented crumb, it’s a crowd-pleaser with bright citrus notes and a tender crumb.

  • Total Time: 1 hour 15 minutes plus 2 to 4 hours chilling time for lemon curd
  • Yield: 8 servings

Ingredients

Crumb Topping

  • 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 Batter

  • 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 (store-bought or homemade)

Easy Lemon Curd (if making from scratch)

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

For Serving

  • Powdered sugar, for sprinkling

Instructions

  1. Prepare Lemon Curd (Optional): Begin by making the lemon curd if you do not have store-bought. Beat butter and sugar in an electric mixer until creamy. Add eggs one at a time, mixing well after each. Mix in lemon zest, then gradually stream in lemon juice with the mixer on medium-low speed. The mixture may appear curdled.
  2. Cook Lemon Curd: Transfer mixture to a microwave-safe bowl and microwave for 5 minutes, stirring every minute. Continue microwaving in 30-second increments until mixture thickly coats the back of a spoon. Press plastic wrap directly onto curd and chill in fridge for 2 to 4 hours until thickened.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking dish with nonstick spray or grease well.
  4. Make Crumb Topping: In a bowl, whisk together flour, sugar, lemon zest, and salt. Add cold butter pieces. Using your fingers, rub the butter into the dry ingredients for several minutes until the texture resembles coarse sand.
  5. Mix Dry Ingredients for Cake: In a separate bowl, combine flour, baking soda, and salt.
  6. Cream Butter and Sugar: Using an electric mixer, beat softened butter and sugar on high speed until creamy and fluffy, about 3 to 4 minutes.
  7. Add Egg Yolks and Flavorings: Beat in egg yolks one at a time, then add vanilla extract, lemon extract, and lemon zest, mixing until blended.
  8. Incorporate Dry Ingredients and Yogurt: Beat in half of the flour mixture just until combined, then add Greek yogurt. Mix in remaining flour mixture until just incorporated.
  9. Whip Egg Whites: In a clean bowl, whip egg whites with an electric hand mixer until foamy. Gradually add 2 tablespoons sugar and continue beating until stiff peaks form.
  10. Fold Egg Whites into Batter: Gently fold the beaten egg whites into the cake batter to keep it light and airy.
  11. Assemble Cake: Spread the batter evenly into the prepared baking dish. Dollop lemon curd over the batter and gently swirl it in with a knife for a marbled effect.
  12. Add Crumb Topping and Bake: Sprinkle the prepared crumb mixture evenly over the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  13. Finish and Serve: Remove from the oven and allow to cool slightly. Sprinkle powdered sugar on top before serving for an elegant touch.

Notes

  • For the best lemon flavor, use fresh lemon zest and juice in both the cake and lemon curd.
  • If you prefer, you can use store-bought lemon curd to save time.
  • Make lemon curd a day ahead to ensure it is fully chilled and thickened for swirling in the cake.
  • Beat egg whites to stiff peaks carefully to keep the cake light and fluffy.
  • Ensure butter in crumb topping is cold for proper texture.
  • Watch the baking time closely to avoid overbaking and drying out the cake.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-crumb-cake-with-lemon-curd-and-streusel-topping-recipe/