Lemon Curd Swirl Crumb Cake
Lemon Curd Swirl Crumb Cake
Ingredients
For the Lemon Curd
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/8 teaspoon salt
For the Buttery Brown Sugar Crumbs (Streusel)
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into small cubes
For the Lemon Butter Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the Tangy Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon milk
Instructions
- 1
Prepare the Lemon Curd: In a medium saucepan, whisk together egg yolks, granulated sugar, lemon juice, lemon zest, and salt until well combined. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in the cold butter until melted and smooth. Transfer the lemon curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 30 minutes, or until chilled and thick.
⏱️ 15 min
- 2
Prepare the Buttery Brown Sugar Crumbs (Streusel): In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 10 min
- 3
Prepare the Lemon Butter Cake: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line with parchment paper, leaving an overhang on two sides for easy removal. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
⏱️ 5 min•🌡️ 350
- 4
In a separate medium bowl, whisk together softened butter, eggs, milk, vanilla extract, and lemon zest until well combined. Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined and no dry streaks of flour remain. Do not overmix.
⏱️ 5 min
- 5
Pour the cake batter into the prepared baking pan and spread evenly. Dollop spoonfuls of the chilled lemon curd over the top of the batter. Use a knife or a skewer to gently swirl the lemon curd into the batter, creating a marbled pattern.
⏱️ 5 min
- 6
Evenly sprinkle the prepared streusel topping over the entire surface of the cake batter.
⏱️ 2 min
- 7
Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake (avoiding the lemon curd pockets) comes out clean. The streusel should be golden brown.
⏱️ 45 min•🌡️ 350
- 8
Let the cake cool in the pan on a wire rack for at least 30 minutes before preparing the glaze.
⏱️ 30 min
- 9
Prepare the Tangy Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 3 min
- 10
Once the cake has cooled sufficiently, drizzle the lemon glaze evenly over the top of the cake. Allow the glaze to set for about 15-20 minutes before slicing and serving.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Curd Swirl Crumb Cake
For the Lemon Curd
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/8 teaspoon salt
For the Buttery Brown Sugar Crumbs (Streusel)
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into small cubes
For the Lemon Butter Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the Tangy Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon milk
Instructions
- 1
Prepare the Lemon Curd: In a medium saucepan, whisk together egg yolks, granulated sugar, lemon juice, lemon zest, and salt until well combined. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in the cold butter until melted and smooth. Transfer the lemon curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 30 minutes, or until chilled and thick.
⏱️ 15 min - 2
Prepare the Buttery Brown Sugar Crumbs (Streusel): In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 10 min - 3
Prepare the Lemon Butter Cake: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line with parchment paper, leaving an overhang on two sides for easy removal. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
⏱️ 5 min•🌡️ 350 - 4
In a separate medium bowl, whisk together softened butter, eggs, milk, vanilla extract, and lemon zest until well combined. Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined and no dry streaks of flour remain. Do not overmix.
⏱️ 5 min - 5
Pour the cake batter into the prepared baking pan and spread evenly. Dollop spoonfuls of the chilled lemon curd over the top of the batter. Use a knife or a skewer to gently swirl the lemon curd into the batter, creating a marbled pattern.
⏱️ 5 min - 6
Evenly sprinkle the prepared streusel topping over the entire surface of the cake batter.
⏱️ 2 min - 7
Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake (avoiding the lemon curd pockets) comes out clean. The streusel should be golden brown.
⏱️ 45 min•🌡️ 350 - 8
Let the cake cool in the pan on a wire rack for at least 30 minutes before preparing the glaze.
⏱️ 30 min - 9
Prepare the Tangy Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 3 min - 10
Once the cake has cooled sufficiently, drizzle the lemon glaze evenly over the top of the cake. Allow the glaze to set for about 15-20 minutes before slicing and serving.
⏱️ 20 min