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Lemon Crumb Cake
Lemon Crumb Cake
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulge in a triple lemon delight - lemon cake, lemon curd filling, and zesty crumble topping all in one delicious crumb cake!
Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 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
  • confectioner’s sugar, for dusting (optional)
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 9-inch springform pan.
  • Create a delicious crumb topping by mixing together 1 1/2 cups flour, 1 cup sugar, 2 tablespoons lemon zest, 1 teaspoon lemon juice, and 1/4 teaspoon salt. Then, incorporate cold butter until it resembles coarse sand. Set aside and enjoy!
  • Combine 1 1/2 cups flour with baking soda and 1/4 teaspoon salt in a separate bowl.
  • In a large bowl, cream together 1/2 cup of butter and 1 cup of sugar until fluffy. Beat in eggs one at a time. Stir in lemon extract, vanilla, 2 tablespoons of lemon zest, and 1/4 cup of lemon juice. Gently fold in the dry ingredients until just combined.
  • Spread the batter in the pan, dollop lemon curd on top, and sprinkle crumble evenly over it. Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool on a wire rack, remove the springform pan, and dust the cake with confectioner’s sugar.

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