Lemon Yogurt Crumb Cake

Fresh lemons and lemon curd star in this lovely, delicate Lemon Yogurt Crumb Cake.

At the beginning of the year, many folks are thinking about resolutions and diets. I’m thinking about lemons. Remember that simple homemade lemon curd I had been wanting to make for so long? This cake is what finally pushed me to make it.

There is lemon in each component of this cake – the cake itself, the curd, and the crumb. While that might seem like lemon overkill, it’s really not. And, that’s coming from someone who doesn’t like strong lemon flavor.

Lemon Yogurt Crumb Cake is a light, moist cake full of lemon flavor. - Bake or Break

The texture of this cake is just lovely. It’s so light and moist. Honestly, I’d be happy with this cake all on its own. Of course, the lemon curd and crumb make it absolutely wonderful.

If you don’t want to make your own lemon curd, you can use store-bought. The lemon curd layer is theoretically optional, but I just love that little extra bite of lemon you get with the curd swirled into the cake.

Lemon Yogurt Crumb Cake

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: 16 servings

Lemon Yogurt Crumb Cake


    For the crumb topping:
  • 1 & 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into 1/2-inch pieces
  • For the cake:
  • 1 & 1/2 cups all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1 & 1/4 cups plus 1/4 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon zest
  • 3 large egg whites
  • 3/4 cup lemon curd


To make the crumb topping:

Combine flour, sugar, lemon zest, and salt. Add butter and combine using a pastry blender or a fork. Mix until crumbly.

Cover and chill.

To make the cake:

Preheat oven to 350°. Grease and flour a 9-inch square baking pan.

Whisk together flour and baking soda. Set aside.

Using an electric mixer on medium speed, beat butter and 1 & 1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating just until combined after each addition.

Reduce mixer speed to low. Add flour mixture in three portions, alternating with yogurt. Stir in lemon zest.

In a separate bowl, beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. Gently fold into batter.

Transfer batter to prepared pan. Drop lemon curd over the batter. Use a knife to swirl the curd gently into the cake. Sprinkle with crumb topping.

Bake 45 to 50 minutes, our until a pick inserted into the center comes out clean.

Serve warm or at room temperature.


Recipe slightly adapted from Southern Living and MyRecipes.