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Lemon crumb cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Delicious lemon custard cake with a perfect spongy-crumbly texture, reminiscent of cozy afternoons with grandma.
Ingredients:
  • 150g salted butter, at room temperature
  • 63.00 gm fresh lemon juice
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 150g (1 cup) self-raising flour
  • 70g (1/2 cup) custard powder
  • 150g tub vanilla or lemon yoghurt
  • 115g (1/3 cup) lemon curd
  • Dollop cream, to serve (optional)
  • 150g McVities Original Digestive Biscuits
  • 80g (1/3 cup) salted butter, melted
  • 1 lemon, rind finely grated
Instructions:
  • Preheat your oven to 190C/170C fan forced, and generously grease a 20cm square cake pan before lining the base and sides with baking paper.
  • Prepare the streusel topping by pulsing the biscuits in a food processor until they form coarse crumbs. Then, add the butter and lemon rind, pulsing again to combine. Set aside for later use.
  • In a bowl, beat the butter and sugar with electric beaters until pale and creamy, then mix in the eggs.
  • In a bowl, sift the flour and custard powder. Add them to the butter mixture along with the yogurt and lemon juice. Mix at low speed until combined, then beat on high for 1 minute.
  • Spread the mixture into the prepared cake pan. Add spoonfuls of lemon curd over the top, then gently swirl with a skewer. Sprinkle the streusel topping evenly. Bake for 55 minutes to 1 hour until a skewer inserted in the center comes out clean. Allow it to cool slightly in the pan before transferring to a wire rack to cool completely.
  • Serve the cake with a side of cream, if desired.

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