Lemon Crumble Cake

Lemon Crumble Cake Header

This little treasure is like a lemon meringue pie that’s been crossed with an apple crumble minus the meringue and apples and of course I love both that’s why it’s starring here on the blog today.

The great news is it’s a lot quicker and much easier to make than a lemon meringue pie (Zadada is the lemon meringue pie maker in this household), in fact you don’t even need to break out the electric beaters for this one.

You may be curious as to know how this little treasure came to cross paths with me and I’m sure it won’t surprise you to hear that the gorgeous Jennifer (my dear friend) who also loves to bake and create sent this little delight my way. I have made one little change and that was to the crumble on top of the cake (I’ll explain later). I always know when I get a recipe from Jennifer it’s a guaranteed winner! So thankyou beautiful friend xx

Regarding consumption of this mouth-watering cake, you have a few options….one being enjoying it freshly baked & hot from the oven accompanied with a nice scoop of vanilla ice-cream or cream or both!, the second being you can cool it to room temperature and place in the fridge, the lemon curd will firm up and make it a little easier to handle. My favourite is definitely the warm option, and I can vouch leftovers heat up perfectly in the microwave, Zadada and I shared the final piece last night. Whichever way you choose to enjoy it, I guarantee your tastebuds will be doing a little dance in your mouth to thank you.

Now let’s get down to business…

Lemon crumble cake ingredients and assembling

Crumble component

Lemon curd

lemon cake ready for the oven

lemon crumble cake baked and golden

5.0 from 2 reviews
Lemon Crumble Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • CAKE/CRUMBLE
  • 2 cups self-raising flour, sifted
  • extra ⅓ cup self-raising flour (for making crumble crumblier)
  • 1 cup caster sugar
  • 120g butter, chopped
  • 2 teaspoons finely grated lemon rind
  • 2 eggs, lightly beaten
  • LEMON FILLING
  • 2 teaspoons cornflour
  • 2 tablespoons water
  • ½ cup fresh lemon juice
  • 1 cup caster sugar
  • 2 eggs, well beaten
  • 120g butter, chopped
Instructions
  1. Preheat oven to 180C (160C fan-forced). Grease a 20cm springform cake pan and line the base with baking paper.
  2. CAKE/CRUMBLE: Combine the flour and caster sugar in a large bowl. Rub in the butter with your finger tips until mixture resembles breadcrumbs. Stir through lemon rind. Add the eggs and stir until evenly combined. Press ⅔ of mixture into the base of prepared pan. With remaining ⅓ of mixture gradually add the extra SR flour until mixture gets a crumbly appearance (note you may not need to use all the flour). Set aside.
  3. LEMON FILLING: Combine the cornflour and water until smooth. Place in a small saucepan with the remaining ingredients. Whisk constantly over low heat until mixture thickens and boils (about 10 minutes)
  4. Pour the hot lemon filling over the base in the pan. Sprinkle crumble mixture over the top of filling.
  5. Bake for 35 minutes or until browned.
  6. Cool cake in the pan alternatively if you're going with option 1 dig in!
  7. Serve warm or cooled with cream, ice cream or BOTH!
  8. When reheating I do individual slices for 20 seconds in the microwave.
  9. Cake will keep for 4 days in the fridge in an airtight container (that's if there's any left!)

And there you have it, a simple yet amazingly versatile cake that you can serve anytime of the day and even as a dessert!

Enjoy!

Until the next time……..

Zamamabakes

(Visited 5,263 times, 1 visits today)

Lemon Crumble Cake Header

This little treasure is like a lemon meringue pie that’s been crossed with an apple crumble minus the meringue and apples and of course I love both that’s why it’s starring here on the blog today.

The great news is it’s a lot quicker and much easier to make than a lemon meringue pie (Zadada is the lemon meringue pie maker in this household), in fact you don’t even need to break out the electric beaters for this one.

You may be curious as to know how this little treasure came to cross paths with me and I’m sure it won’t surprise you to hear that the gorgeous Jennifer (my dear friend) who also loves to bake and create sent this little delight my way. I have made one little change and that was to the crumble on top of the cake (I’ll explain later). I always know when I get a recipe from Jennifer it’s a guaranteed winner! So thankyou beautiful friend xx

Regarding consumption of this mouth-watering cake, you have a few options….one being enjoying it freshly baked & hot from the oven accompanied with a nice scoop of vanilla ice-cream or cream or both!, the second being you can cool it to room temperature and place in the fridge, the lemon curd will firm up and make it a little easier to handle. My favourite is definitely the warm option, and I can vouch leftovers heat up perfectly in the microwave, Zadada and I shared the final piece last night. Whichever way you choose to enjoy it, I guarantee your tastebuds will be doing a little dance in your mouth to thank you.

Now let’s get down to business…

Lemon crumble cake ingredients and assembling

Crumble component

Lemon curd

lemon cake ready for the oven

lemon crumble cake baked and golden

5.0 from 2 reviews
Lemon Crumble Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • CAKE/CRUMBLE
  • 2 cups self-raising flour, sifted
  • extra ⅓ cup self-raising flour (for making crumble crumblier)
  • 1 cup caster sugar
  • 120g butter, chopped
  • 2 teaspoons finely grated lemon rind
  • 2 eggs, lightly beaten
  • LEMON FILLING
  • 2 teaspoons cornflour
  • 2 tablespoons water
  • ½ cup fresh lemon juice
  • 1 cup caster sugar
  • 2 eggs, well beaten
  • 120g butter, chopped
Instructions
  1. Preheat oven to 180C (160C fan-forced). Grease a 20cm springform cake pan and line the base with baking paper.
  2. CAKE/CRUMBLE: Combine the flour and caster sugar in a large bowl. Rub in the butter with your finger tips until mixture resembles breadcrumbs. Stir through lemon rind. Add the eggs and stir until evenly combined. Press ⅔ of mixture into the base of prepared pan. With remaining ⅓ of mixture gradually add the extra SR flour until mixture gets a crumbly appearance (note you may not need to use all the flour). Set aside.
  3. LEMON FILLING: Combine the cornflour and water until smooth. Place in a small saucepan with the remaining ingredients. Whisk constantly over low heat until mixture thickens and boils (about 10 minutes)
  4. Pour the hot lemon filling over the base in the pan. Sprinkle crumble mixture over the top of filling.
  5. Bake for 35 minutes or until browned.
  6. Cool cake in the pan alternatively if you're going with option 1 dig in!
  7. Serve warm or cooled with cream, ice cream or BOTH!
  8. When reheating I do individual slices for 20 seconds in the microwave.
  9. Cake will keep for 4 days in the fridge in an airtight container (that's if there's any left!)

And there you have it, a simple yet amazingly versatile cake that you can serve anytime of the day and even as a dessert!

Enjoy!

Until the next time……..

Zamamabakes

(Visited 5,263 times, 1 visits today)

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35 Comments on “Lemon Crumble Cake

  1. Tracy

    Danielle, my grandmother (no longer with us) used to make the best Lemon Meringue pie IN THE WORLD!!!!! I have never wanted to try to make one because I know it was her thing, but this is a perfect alternative. I might have to make this for my granddaughter……. Xxxx

    Reply
    1. Dannielle

      What a beautiful memory to have. One of my Nanna’s was known for her pumpkin scones and biscuit jars that were never empty and my other Nanna was known for her amazing sponges. Love how food can trigger our special memories. Glad to be able to share a different lemon recipe you can share with your granddaughter! Enjoy Tracy :)

      Reply
  2. Simone

    Looks amazing! Trying it tonight. Xx

    Reply
    1. Dannielle

      Thanks Simone. I hope you enjoy it as much as we did. :)

      Reply
  3. This is outstanding! I can’t wait to try this recipe! It looks delicious.

    Reply
    1. Dannielle

      Thank you Maureen. I’d love to know what you think of it. Enjoy!

      Reply
  4. Doreen

    Made this tonight! It was amazingly delicous and easy for a beginner baker like me!

    Reply
    1. Dannielle

      Oh Doreen you just gave me a big smile with your comment!
      So glad you enjoyed it.
      Hopefully you’ve got some leftovers for tonight! :)

      Reply
  5. I have been making something similar to this from a recipe that was given to me, but yours is much more lemony, with a touch more ingredients, will def do this one. Thanks. :)

    Reply
    1. Dannielle

      You’re welcome Sue. I hope you enjoy this version. How good are lemons!

      Reply
  6. I made this about an hour ago and YUMMO, it is to die for. Mind you think the filling would be great with ice cream or cupcakes. Thanks for sharing

    Reply
    1. Dannielle

      Oh yay I’m so glad you love it Cindy! I completely agree with you on popping the filling with some ice cream or cupcakes. While I made mine I may have been a little guilty of eating a couple of spoonfuls of filling by itself ( I had to make sure it was ok

      Reply
      1. lol well I must say a few spoonfuls went missing in my house also

        Reply
        1. Dannielle

          Lol, when it’s right there in front of us looking all delicious and lemony could we do anything else!

          Reply
  7. That looks so yummy, will have to give it a try :)

    Reply
    1. Dannielle

      Thanks Melissa I’m sure you’ll love it!

      Reply
  8. YUM this look so delicious. I love lemon meringue and apple crumble, so this combination has caught my eye. I will definitely have to try it. Thanks for linking at Mummy Mondays. #Team MM

    Reply
    1. Dannielle

      Glad to link up with Mummy Monday’s. I hope you enjoy the lemon cake as much as we do Sharon.

      Reply
  9. Mmm, looks lemonicious! I’m a sucker for anything with crumble so might have to give this a go in the Thermomix! Thanks for sharing.

    Reply
    1. Dannielle

      Thanks Sammie, enjoy!!! Have a great weekend.

      Reply
  10. Every time I see this cake I want to make it! It is such a gorgeous recipe, I’m adding it to my to do list! I hope you have a lovely weekend, thanks for linking up with us x

    Reply
    1. Dannielle

      Oh you’re a sweetheart. Thanks for your kind words. My weekend is always that little bit more complete with FFF’s! You have a lovely weekend too. X

      Reply
  11. Yum. Beautiful colour with the lemons and I love the additional texture of the crumble. Now where’s my juicer…:)

    Reply
    1. Dannielle

      Thanks Adam. I hope you enjoy!

      Reply
  12. Wow this looks absolutely divine! I do love anything with lemons. xx

    Reply
    1. Dannielle

      Thanks Hope. It really is delicious! Pop by anytime xx

      Reply
  13. That looks delicious, and I’ll definitely have to give it a try!

    Reply
    1. Dannielle

      Thanks Eliza, Enjoy!
      Have a great week.

      Reply
  14. Gosh this is so what i love! I need it :) i posted it on facebook last weekend and my mum even rang from interstate to see if i had made it yet! lol
    Thanks for sharing with us for Sunday Brunch, have also pinned it !

    Reply
    1. Dannielle

      Oh thank you for saying such lovely things, tell your Mum she is a treasure

      Reply
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