Recipe Details

Lemon Crumb Cake

This lemon crumb cake has lemon cake on the bottom, lemon curd in the center, and on the top is a lemon crumble topping. What more can you ask for than three different lemon layers in one cake?

Makes:12 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup butter, softened
3 eggs, at room temperature
1 teaspoon lemon extract
1/2 teaspoon vanilla
2 tablespoons lemon zest
1/4 cup fresh squeezed lemon juice
1 cup lemon curd
confectioner's sugar, for dusting (optional)

Save to Recipe Book Print Email

Note: An Instacart account is required to proceed to purchase online. If you do not have an Instacart account please click here to create. Once account has been created, you can return to this page to complete the checkout.

Directions

Prep:25 mCook:35 mReady:1 h

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Set aside.
Make crumb topping by combining 1 1/2 cups flour, 1 cup sugar, 2 tablespoons lemon zest, 1 teaspoon lemon juice, and 1/4 teaspoon salt. Cut in cold butter until mixture resembles coarse sand. Set aside.
In another bowl combine 1 1/2 cups flour, baking soda, and 1/4 teaspoon salt.
In a large bowl, beat 1/2 cup butter and 1 cup sugar until creamy. Add eggs, one at a time, beating after each addition. Add lemon extract, vanilla, 2 tablespoons lemon zest and 1/4 cup lemon juice. Add dry ingredients and mix just until all ingredients are moistened.
Spread batter into pan, top with lemon curd and add crumble evenly over top. Bake until a toothpick inserted near the center comes out clean, 35 to 40 minutes. Let cool on a wire rack. Remove springform pan; sprinkle confectioner's sugar over top of cake.