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Lemon Crumb Cake

This moist, lemony coffee cake makes a scrumptious treat for brunch, tea or dessert.

April 16, 2018
A twist on traditional New York-style crumb cake, this moist, lemony coffee cake with earn you Star Baker. A scrumptious treat for brunch, tea or dessert.
Serves 8 to 12 people. 


  • 2 cups all-purpose flour, or gluten-free flour containing xanthan gum, such as Bob’s one-to-one
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • zest of 1 large lemon (juice reserved for Glaze)
  • 1/2 cup good-quality lemon curd
  • 1/2 cup sour cream
Crumb topping
  • 3/4 cup all-purpose flour, or gluten-free flour containing xanthan gum, such as Bob’s one-to-one
  • 2 tablespoons (packed) light brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
Lemon glaze
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon fresh lemon juice


Heat oven to 350 degrees. Butter bottom and sides of an 8-inch square baking pan.
Prepare the crumb topping first: In a medium bowl combine flour and the sugars. Drizzle in melted butter and mix in gently with a fork to form small crumbles. Set aside.
For the cake, in a medium bowl mix together flour, baking powder, baking soda and salt. Set aside.
In a large bowl (by hand) or with a mixer, cream butter and sugar until light and fluffy. Add in eggs, one at a time, and mix. Add vanilla, them the lemon curd and zest.
Add in the reserved flour mixture and the sour cream, alternately in small amounts, until just blended.
Spread batter evenly in the prepared pan and top gently with the crumb topping. It will make a thick layer; do not press down.
Bake cake for 50 to 60 minutes, or until it passes the toothpick test in the center. When in doubt, bake a few extra minutes. The cake is very thick, and you want the center to be cooked through. If you use a glass baking dish you’ll see that the edge of the cake is a rich brown.
Cool completely on a wire rack. The center will sink a bit as the cake cools. 
Meanwhile, prepare the glaze: Whisk together lemon juice and confectioners’ sugar until no lumps remain. A thin glaze will disappear on the cake. Add more confectioner’s sugar for a more visible drizzle. 
Drizzle glaze over cooled cake and let sit for 5 minutes.
Cut cake into squares and serve. It keeps well for up to four days in an airtight container.
Cook’s note: When you buy lemon curd, look at the ingredients and avoid brands that contain a lot of pectin, which has a Jell-O-like texture when mixed into the batter.