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The Sunday Supper Tastemakers are sharing a collection of Make Ahead Breakfast Recipes perfect for special occasions like holidays, birthdays, or a family gathering for Sunday brunch.Crumb Cake is one of my favorite sweet treats!! It is sweet, crumby, and tasty. I LOVE the crumb topping!! And let me tell you what, this recipe for Crumb Cake does not scrimp on the crumbs! I honestly didn't think crumb cake could get any better, but swirling lusciously sweet and tangy lemon curd throughout, livens up the flavor and adds a hint of sunshine to the color making it perfect for springtime or anytime, really. This dessert is especially great for holidays such as Easter.
Recipe Prep Tips
- Use an 9" square pan for best results, and be sure to grease and flour the pan. I do this first to have it ready when I'm ready to pour the batter in the pan.
- When preparing the crumb topping, it is very important to use cold butter. I dice the butter and then put it in the freezer for a few minutes while I add the other topping ingredients to the bowl of my food processor. Then I add the very cold, diced butter. I find using my Cuisinart 9-cup Food Processor is much easier and quicker. If you don't have a food processor, I highly recommend getting one! Investing in a food processor was life changing for me in the kitchen! I know that sounds dramatic, but it's true. It is such a time saver from slicing vegetables, grating fresh cheese, mixing just about everything, and chopping too. I use mine every single day!
- When zesting the lemon be sure you only use the outer yellow skin. The white pith underneath is bitter and nobody wants to taste that in their crumb cake. Amiright? A microplane is a must when zesting and is an essential tool for every kitchen.
- Use a whisk attachment when beating the egg whites to soft peaks. Be sure to watch this carefully so you don't over whip. Soft peaks are peaks that flop over instead of standing upright. Once you reach soft peaks, add remaining 1/4 cup granulated sugar a little at a time, beating another minute or so until glossy, stiff peaks form. Stiff peaks stand upright. Be sure to watch carefully. If the egg whites turn wispy and dull looking, they are over whipped.
- Gently fold whipped egg whites into the batter with a flexible spatula. If you over mix them with the batter, they will become flat and lose that airy quality. This will negatively affect the texture of the cake.
- Let the cake cool completely before cutting. I know this is difficult to do when all you want is to enjoy a big tangy mouthful of lemon deliciousness, but it is totally necessary for the curd to set properly. If you cut into it too early, you will have a gooey, lemony mess on your hands.
- For a visual recipe tutorial refer to my how-to photo tutorial below the recipe.
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Lemon Crumb Cake
Published 04/16/2017

Ingredients
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
Instructions
- Preheat the oven to 350°F. Grease and flour an 9" square pan.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- Let the cake cool completely before cutting.
Prep Time: 20 mins.
Total time: 75 mins.
How-To Photo Tutorial
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.
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.
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.
I love lemon. Adding that lemon curd must have made this cake so much more moist!
ReplyDeleteOhhhhh my goodness, does this ever look spectacular! I never make a lot of lemon desserts/breakfast items at my house because my husband is really strange and doesn't like citrus pastry-related items. WHAT. But this - I want to make this and just keep it to myself!!!!
ReplyDeleteThis is absolutely gorgeous with that lemon curd layer! I'm in love!!! I love your little powdered sugar duster too - cute and practical.
ReplyDeleteI love crumb cake and this lemon version sounds amazing!
ReplyDeleteI absolutely must make this!!!! I love everything about it, and wish I could make it tonight!
ReplyDeleteConsider this made!!!!! Pinned!!!!!
ReplyDeleteI hope you love it as much as we do!!
DeleteThis looks amazing. Do you think it would work to incorporate cream cheese into the lemon curd layer as well? Let me know your thoughts, can't wait to try this recipe :)
ReplyDeleteHi Lauren, I haven't tried that so I'm not able to comment on how it would affect the recipe. Because it adds more moisture to the batter it could negatively affect the results, but I would have to test it before being able to comment definitively. If you give it a try, I'd love to know how it turns out.
Deletewondering if My-t-Fine lemon pudding would work as I don't have fresh lemon juice on hand today.
ReplyDeleteI've never tried using pudding in place of the lemon curd. If you give it a try, let me know how it works out. Thanks!
DeleteCan you make this ahead of time and freeze?
ReplyDeleteI've never frozen this, so I'm not exactly sure how it will affect the taste & texture. I don't see why not. Let me know how it works out for you!
DeleteMade this a couple of nights ago and was it ever a hit!! My grandson lives with us and he and my husband both thought it was fabulous!! I will definitely be making it again. A bit labor intensive but well worth it!!
ReplyDeleteHi Gail, so glad this crumb cake recipe was a hit! It's definitely one of my faves and every time I see the recipe my mouth starts watering! I love that tangy lemon & delicious crumb topping so much! Thanks for letting me know everyone liked it. It made my whole day :) ~Marion
DeleteHow much crumb toppi g is supposed to be left over. I'm looking at over a cup just staring at like, well what now?
ReplyDeleteHi Jared, I use all of the crumb topping on the cake. You can gently press down on it if needed, but as long as you are using a 9" square pan - it should all fit. There is a LOT of crumb topping. I hope that helps. ~Marion
DeleteCan this be doubled or should it be made in 2 separate pans?
ReplyDeleteI have not tried to double this recipe, but if I did I would just make it in 2 separate pans for baking purposes. I wouldn't want to have to add more time to the baking process. I hope that helps ~Marion
DeleteYour crumb topping measurement is way off. how on earth you got it to look like the photo is beyond me with that much flour in it. The cake is in the oven but I'm a little despondent over the crumb topping. Unfortunately I waited until after it was in the oven to review prior crime cake recipes. The majority have a third to a half a cup of flour. we'll adjust this next time as all that flower really bumps up the carbs on this meal plus the top looks more like sand than actual crumb. Hopefully the taste will save it as my mother-in-law is headed over for breakfast. 🤞
ReplyDeleteHi Connie, It is a lot of crumb topping. That's the way we like it and what makes this crumb cake better. It's important to use a 9" square pan for this cake. You can gently press down on the crumb topping if needed.
DeleteThe crumb topping should be the consistency you see in my photos. If it came out like sand (more mushy than crumby), then your butter might have been too soft. As stressed in the recipe, it's very important to use very cold butter in order to achieve the crumb consistency.
Another thing I'd like to mention that is in the recipe as well as the tips section above is to let the cake cool completely before cutting. I know this is difficult to do when all you want is to enjoy a big tangy mouthful of lemon deliciousness, but it is totally necessary for the curd to set properly. If you cut into it too early, you will have a gooey, lemony mess on your hands.
Fabulous cake. Came up perfectly and just delicious. Well worth the extra time. I made the streusel and curd the day before. Ty!
ReplyDelete