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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.

Find more lemon recipes in the Recipe Index.

Lemon Yogurt Crumb Cake

Yield 16 servings
Prep Time 25 minutes
Cook Time 50 minutes

Lemon Yogurt Crumb Cake is a light, moist cake full of lemon flavor.

Fresh lemons and lemon curd star in this lovely, delicate 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 (homemade or store-bought)


To make the crumb topping:

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

To make the cake:

  1. Preheat oven to 350°F. Grease and flour a 9-inch square baking pan.
  2. Whisk together the flour and baking soda. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and 1 & 1/4 cups sugar until light and fluffy. Add the egg yolks, one at a time, beating just until combined after each addition.
  4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of  yogurt. Stir in the lemon zest.
  5. In a separate bowl, beat the 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 the batter.
  6. Transfer the batter to the prepared pan. Drop the lemon curd over the batter. Use a knife to swirl the curd gently into the cake. Sprinkle with the chilled crumb topping.
  7. Bake 45 to 50 minutes, our until a pick inserted into the center comes out clean.
  8. Serve warm or at room temperature.

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    19 Comments on “Lemon Yogurt Crumb Cake”

  1. Sounds delightful! Any cake with a crumb topping always tastes good to me. Love the addition of this cake to your recipe index.

  2. I love this cake!! I absolutely adore lemon curd and this crumb cake filled with it, looks heavenly. I need to make this soon!

  3. I’d love to try this recipe! I don’t have a 9″ square pan though – only an 8″ – do you think it would still work? Any adjustments you’d recommend?

    • Hi, Sarah. This cake pretty well filled a 9-inch square pan. I think you can use an 8-inch, but you may have a bit too much cake batter. It doesn’t rise much, so just consider the volume when you’re putting it in the pan. You can always leave out a bit of cake batter if necessary. For a thicker cake, it will likely take a few minutes longer to bake. You can still use the pick-inserted-in-the-center test to check for doneness.

      • Great, thanks so much for your help. I love in Doha, Qatar and all of my good baking supplies are in storage in the US, so I make do with what I have here:)

  4. Oh, my! I love lemon curd and I really, really love crumb cake!!

  5. What are you doing to me? First the curd, now the cake? We’re having the first sunny day in ages here – that, paired with this cake – is making me feel very cheery indeed! Love the lemon zest in the crumb – I bet it would be awesome with a lemon-infused sugar too!

  6. Boo I wish I had known about this before I tossed the last of my meyer lemon curd when I moved out of my apartment Sunday. I had so much food left in my fridge I had to dispose of a lot of it. This cake look great!

  7. I have lemon on the brain too! I just made a batch of lemon yogurt baked donuts. SO good! The texture of this cake looks fabulous.

  8. Everything about this cake is calling my name. Those crumbs!!!! Dying.

  9. Lemon and lime curds are favorites of mine, and I like to make them homemade too. This cake sounds so fresh light, and I know it’s gotta be moist with Greek yogurt. This looks delicious!

  10. Lemon cakes are the best! Love the lemon curd and crumb topping.

  11. I love lemon curd and I love cake! 😀

  12. There is no such thing as lemon overload to my tastebuds. Bring. It. On. So excited to try this!

  13. We made this tonight–it is FANTASTIC. Also made the lemon curd, which was very easy. Can’t wait to have it for breakfast.

  14. This cake sounds AH-MAZING to me. Pinning and trying ASAP!

  15. What a refreshing recipe to bust us out of the winter doldrums.

  16. Want to try this what temperature to bake at please?

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