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?
Ingredients
Crumb Topping
-
1 1/2 cups all-purpose flour
-
1/2 cup white sugar
-
2 tablespoons lemon zest
-
1 teaspoon freshly squeezed lemon juice
-
1/4 teaspoon salt
-
1/2 cup cold butter, diced
Cake
-
1 1/2 cups all-purpose flour
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1 cup white sugar
-
1/2 cup butter, softened
-
3 large eggs, at room temperature
-
1 teaspoon lemon extract
-
1/2 teaspoon vanilla extract
-
2 tablespoons lemon zest
-
1/4 cup freshly squeezed lemon juice
-
1 cup lemon curd
-
1 tablespoon confectioners sugar, or as needed, for dusting (optional)
Instructions
-
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.
You might also like
