Lemon Crumb Cake is a New York style crumb cake with tangy lemon curd swirled throughout the sweet cake and topped with a crumb topping that will have you licking the plate to gobble up every scrumptious last morsel. This delicious make ahead brunch or dessert recipe is perfect for special occasions like holidays such as Easter.

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Sunday Supper

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 8" 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

By Life Tastes Good
Published 04/16/2017

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

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

1. Preheat the oven to 350°F. Grease and flour an 8" 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 8-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.

Yield: 9 Servings
Prep Time: 20 mins.

Cook time: 55 mins.
Total time: 75 mins.

How-To Photo Tutorial

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.

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 8-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. 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!