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Lemon Crumb Cake

This lemon crumb cake is incredible! Lemon cake, lemon curd and lemon crumb come together for this delicious breakfast or dessert bite!
4.97 from 32 votes
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  • 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


  • 1 1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 1 tablespoon lemon zest
  • 1/2 cup plain greek yogurt, I like full-fat or 2%
  • 2 tablespoons sugar
  • ¾ cup lemon curd, (recipe below, if needed)
  • powdered sugar, for sprinkling

easy lemon curd (if you don’t buy it)

  • ½ cup butter, softened
  • 2 cups sugar
  • 2 tablespoons lemon zest
  • 1 cup fresh lemon juice
  • 4 large eggs


  • NOTE: if you are making the lemon curd from scratch, start with that first! It takes 2 to 4 hours to chill in the fridge. I suggest making it a day or two ahead of time.
  • Preheat the oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick baking spray.


  • Whisk together the flour, sugar, lemon zest and salt. Add the cold butter and rub it into the flour with your fingers. You want to combine it for a few minutes until the butter is throughout all the flour and the texture almost resembles sand.


  • In a bowl, stir together the flour, baking soda and salt.
  • In the bowl of your electric mixer, beat the butter and sugar together on high speed until creamy, about 3 to 4 minutes. Beat in the egg yolks one at a time. Beat in the extracts and lemon zest until combined.
  • Beat in half of the flour mixture until just combined. Beat in the greek yogurt. Beat in the remaining dry ingredients until just combined.
  • In a bowl, beat the egg whites with an electric hand mixer until foamy. Gradually add in the 2 tablespoons of sugar, beating until stiff peaks form. Fold the egg white mixture into the cake batter.
  • Spread the batter into the greased baking dish. Dollop the lemon curd on top and gently swirl it in with a knife.
  • Sprinkle the crumb mixture all over the batter. Bake for 40 t0 45 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and sprinkle the top with powdered sugar.

easy lemon curd (if you don’t buy it)

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


cake and curd from southern living

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