Lemon Crumb Cake

Lemon Crumb Cake

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Lemon Crumb Cake is a delicious make ahead brunch or dessert recipe perfect for special occasions like holidays such as Easter.

Lemon Crumb Cake

Lemon Crumb Cake

Yield: 9 Servings

Prep Time: 20 mins.

Cook time: 55 mins.

Total time: 75 mins.


Crumb Topping

  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1/8 teaspoon kosher salt
  • 1/2 cup cold, unsalted butter, diced

Lemon Crumb Cake

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar, divided
  • 3 large eggs, separated
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon zest
  • 3/4 cup homemade Luscious Lemon Curd
  • 1/4 cup powdered sugar


  1. Preheat the oven to 350°F. Grease and flour an 9″ square pan.
  2. In the bowl of a food processor, combine 1 1/2 cups all-purpose flour, 2/3 cup sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, and an 1/8 teaspoon kosher salt. Pulse to combine and then add 1/2 cup very cold butter, diced. Pulse until crumbly. Refrigerate until ready to use. NOTE: It’s important to use cold butter to get the desired consistency of the crumb topping.
  3. While the crumb topping is chilling in the fridge, prepare the cake batter. Using a mixer with the beater attachment, cream 1/2 cup butter. Add 1 1/4 cups sugar and continue beating until light and fluffy. Add egg yolks one at a time, beating after each addition to combine.
  4. In a separate bowl, combine 1 1/2 cups all-purpose flour and 1/8 teaspoon baking soda. Add this flour mixture to batter alternately with 1/2 cup plain Greek yogurt, beginning and ending with flour mixture. Stir in 1 tablespoon lemon zest.
  5. Using the whisk attachment, whisk the 3 egg whites at high speed until soft peaks form, about 1-2 minutes, but time will vary depending on your mixer. Soft peaks are peaks that flop over instead of standing upright. Gradually add remaining 1/4 cup sugar a little at a time, beating another minute or so until glossy, stiff peaks form. Be sure to watch carefully. If the egg whites turn wispy and dull looking, they are over whipped.
  6. Gently fold egg whites into batter and pour batter into a greased and floured 9-inch square (2-inch-deep) pan. Dollop with lemon curd and gently swirl with a knife. Sprinkle Crumb Topping over batter.
  7. Bake at 350°F for 55 to 60 minutes. Keep in mind oven temps can vary wildly, so if you check the cake and it jiggles at all it needs more time. Return it to the oven and bake another 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven and make it rain with a dusting of powdered sugar on top of the cake. I use the Oxo Baker’s Dusting Wand for a nice even coating of powdered sugar that won’t make a mess all over my counters!
  8. Let the cake cool completely before cutting.

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Lemon Crumb Cake

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