Lemon Curd Crumble Cake


After three years of baking regularly and two years of blogging about it, this winter I have finally attended my first Band of Bakers event! I was frightened and thought I wouldn’t be good enough to share my cakes with other bakers, but now I am glad I got over my fears.

Band of Bakers is a South East London bake club which runs regular events at local venues. It is “a chance for people in South East London who love baking to get together and share their latest creations over a drink and a chat”.

I have attended three events so far and I absolutely loved them! I love spending the days before the event planning what to bake (every event has a different theme, for example cheese, inherited recipes, spring, etc.). The event itself is a carb-loaded affair of gorging on fabulous cakes, biscuits and breads whilst chatting to other (mostly non-professional) bakers and sharing recipes.

The meetups are attended by 20-25 people, so there’s always more food than we can possibly eat in one evening. At the end of the evening we bring out the takeaway boxes and fill them with cakes to take home to boyfriends / husbands. The leftovers usually last me for a couple of days!

I am amazed by how talented everybody is and how much effort we all put into preparing our cakes for the events. It’s a challenge and it’s rewarding to meet people that share your same passion.

This is the recipe I used to make Lemon Curd Crumble Cake for last week’s Band of Bakers spring event.


I combined bits of two recipes that I found online and I am also sharing David Lebovitz recipe to make lemon curd (although I didn’t have time to make it from scratch and used a supermarket one instead).

I am pleased with the result, but I wished it was more lemony. If you want to get a strong lemon flavour, then I’d recommend doubling the amount of lemon zest listed in the recipe.


Recipe adapted from My Recipes and Food52.

For the Crumb Topping

  • 200g plain flour
  • 50g granulated sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • pinch of salt
  • 110g cold butter, cut into pieces

For the cake

  • 100g butter, softened
  • 80g granulated sugar
  • 50g brown sugar
  • 3 eggs, separated
  • 130g plain flour
  • 50g almond flour
  • ¼ teaspoon bicarbonate soda
  • ¼ teaspoon baking powder
  • 125g plain Greek yogurt
  • 1 tablespoon lemon zest
  • 3/4 cup lemon curd
  • 1/4 cup powdered sugar
  • pinch of salt

Lemon Curd

(for 1 cup of lemon curd)

Recipe by David Lebovitz.

  • 125ml freshly-squeezed lemon juice
  • 65g sugar
  • 2 large egg yolks
  • 2 large eggs
  • pinch of salt
  • 85g unsalted butter, cubed


Preheat the oven to 180°C.

Prepare the crumb topping: combine the flour, sugar, orange and lemon zest and pinch of salt. Cut cold butter into flour mixture with a pastry blender or fork until crumbly. Press the mixture firmly into the bottom of the bowl and set aside to go cold.

Prepare the cake batter: beat the softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add the granulated sugar, beating until fluffy. Add egg yolks, one at a time, beating just until the yellow disappears.

Stir together flour and baking powder and bicarbonate of soda; add almond flour. Add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.

Beat egg whites at high speed until stiff peaks form. Fold into the cake batter. Pour the cake mixture into a greased and floured 9-inch square (2-inch-deep) pan and bake in the oven at 180°C for 15-20 minutes, or until golden and firm.

For the lemon curd: in a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. When desired consistency is reached, strain the mixture through a fine sieve into a bowl as to remove any lumps and zest. This step is important as any little bits of cooked egg white are removed from the curd. Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming). Store the lemon curd in the refrigerator. It will keep for up to one week.

When the cake base is golden, remove from oven and pour the lemon curd slowly over the cake.

Break the crumb mixture into pieces and scatter over the lemon curd cake. Place the cake in the oven and cook until the crumble is golden and crisp, approximately 25-30 minutes.

Remove the cake from oven and allow to cool completely before removing from cake tin.


If you don’t allow the cake to cool, the lemon curd will collapse and ooze out from the cake as it is still very hot. I would even recommend chilling the cake once it has reached room temperature to ensure it keeps its form.

Remove cake from tin, slice into squares and dust with icing sugar.


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