Lemon cake is baked with a ribbon of tart lemon curd and a sweet crumb topping in this simple cake. Enjoy it for dessert, or an indulgent breakfast.
Why You’ll Love This Recipe
If you love lemon desserts, then you’re definitely going to love this sweet and tart Lemon Curd Crumb Cake.
After chocolate, lemon is my favorite dessert flavor, and this cake is bursting with lemon flavor.
The batter features lemon zest and juice, and there is a ribbon of lemon curd throughout the cake, for ultimate lemon flavor.
The sweet crumb topping give this tasty treat a coffee-cake like texture, which means you can enjoy it for breakfast as well as dessert. Not that I wouldn’t eat regular chocolate cake for breakfast.
The lemon curd is what makes this cake extra special. It’s a lot like lemon meringue pie filling, and you can usually find it in the baking aisle at your local grocery store.
Or, if you’re feeling super industrious, you can make your own lemon curd from scratch.
Just be sure to follow all the instructions for beating your egg whites and folding them into the cake batter. It really does make a difference!
You’ll be rewarded with a light and fluffy lemon cake with a tender crumb that’s sure to impress family and friends.
What Should I Serve With Lemon Crumb Cake?
Whether you serve it for breakfast, brunch or dessert, this Lemon Curd Crumb Cake is always a hit!
While this cake is perfectly wonderful with a dusting of powdered sugar, there are a few toppings you can add to make it even more inviting.
Here are some of our favorite additions to this lemon cake.
Recipe Tips
- For the best flavor, use fresh lemon juice and zest in this recipe. Bottled lemon juice will work in a pinch, but you really do need the lemon zest!
- Be sure to use cold butter when making your crumb topping.
- Greek yogurt is a great substitute for sour cream.
- This cake pairs beautifully with whipped cream and fresh berries.
Ingredients
- Flour – all purpose, for the cake and the crumb topping
- Sugar – for the cake and the crumb topping
- Salt – for cake and the crumb topping
- Butter – I use unsalted
- Baking soda
- Eggs
- Vanilla extract
- Lemons – you’ll need the juice and the zest
- Sour cream – or plain Greek yogurt
- Lemon curd
FAQs
What is lemon curd?Lemon curd is a smooth, creamy spread made by gently cooking egg yolks, lemon juice and sugar. It can be used as a spread for scones or toast, as a filling in cakes and cookies, and a topping for many other desserts.
What can I substitute for lemon curd?If you can’t find lemon curd, or don’t want to make your own, the best substitute is canned lemon pie filling.
How do I know when my cake is done?Although I do check this cake with a toothpick or cake tester, it can be a bit tricky because of the lemon curd. The top of the cake should be light golden brown and the edges of the cake should pull away from the sides of the pan, and the cake should spring back when gently pressed.
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Be sure to check out my tips for choosing and storing fresh lemons.
Lemon Curd Crumb Cake
Ingredients
For the crumb topping:
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- Pinch of salt
- 1/2 cup cold butter cubed
For the cake:
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 3 eggs separated
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 2 tablespoons sugar
- 3/4 cup lemon curd
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9-inch square baking pan.To make the crumb topping, combine 1 1/2 cups flour, 1/2 cup granulated sugar and a Pinch of salt in a medium bowl. Add the 1/2 cup cold butter and blend with your fingers or a pastry blender until the mixture resembles coarse sand. Set aside.In a large bowl, stir together the 1 1/2 cups flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Set aside.With an electric mixer, beat the 1/2 cup butter, softened, and the 1 cup granulated sugar. Beat in the egg yolks, 1 tablespoon lemon juice and1 tablespoon lemon zest. Mix in half of the flour mixture, followed by the 1/2 cup sour cream, then the remaining flour mixture, until just combined.In a medium bowl, beat the egg white with an electric mixer until foamy. Add the 2 tablespoons sugar and beat until stiff peaks form. Fold the egg whites into the cake batter.Spread the batter evenly in the prepared baking pan. Spoon the 3/4 cup lemon curd over the batter and swirl it in with a sharp knife or skewer.Sprinkle the crumb mixture evenly over the batter. Bake for 40 t0 45 minutes, or until a tester inserted in the center comes out clean. Remove to a wire rack to cool completely before slicing and serving.
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Nutrition
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