Lemon Crumble Cake Recipe: A Zesty and Creamy Dessert Delight

This Lemon Crumble Cake is a delightful dessert that combines a buttery, crumbly shortcrust base with a rich and tangy lemon cream filling. Perfect for spring gatherings, afternoon tea, or any time you're craving a refreshing citrus treat, this cake offers a wonderful balance of flavors and textures. The creamy filling is perfectly complemented by the crisp, crumbly topping, making each bite a true indulgence.

What Is Lemon Crumble Cake?

Lemon Crumble Cake is a delicious combination of a buttery shortcrust pastry and a smooth, zesty lemon cream filling. This classic dessert has a refreshing citrus flavor thanks to the lemon zest and juice, while the crumble topping provides a nice contrast to the rich filling. It's a simple yet elegant dessert that's perfect for those who enjoy tangy, fruity treats with a hint of sweetness.

Why Everyone Will Love This Recipe

This cake is a showstopper—bright, fresh lemon flavor combined with a satisfying crunch from the shortcrust pastry. The creamy lemon filling adds a luxurious touch, making it a perfect dessert for any occasion. Plus, it’s simple to make! With just a few ingredients, this Lemon Crumble Cake delivers a deliciously zesty and comforting treat that everyone in the family will love.

Cooking Tips

1. Lemon zest matters: Be sure to zest your lemons finely to avoid large pieces that may affect the texture of the filling.
2. Avoid overcooking the cream: Once the cream thickens, remove it from the heat immediately to prevent it from curdling or becoming too thick.
3. Crumble consistency: When making the shortcrust, the dough should be crumbly, not doughy. This will help achieve the perfect texture on top of the cake.
4. Cooling time: Allow the cake to cool completely before serving, as this will help the filling set properly and improve the flavor.

Frequently Asked Questions

Can I Use a Different Fruit For the Filling?

Yes, you can easily swap the lemons for other fruits like oranges or berries for a different flavor profile. Keep in mind that the sweetness and acidity of the fruit will affect the taste of the cake.

Can I Make The Dough Ahead of Time?

Absolutely! You can prepare the shortcrust dough in advance and store it in the fridge for up to 2 days. Just make sure to bring it to room temperature before using it.

Is There a Way to Make This Recipe Gluten-Free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well.

Can I Add Other Fruits to This Cake?

Yes, you can! Adding fresh berries, such as blueberries or raspberries, to the cream filling or sprinkling them over the crumble topping will give the cake a burst of flavor and color. Just make sure the fruit is not too juicy to prevent it from making the filling too runny.

Can I Use a Different Type of Flour for This Cake?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend or almond flour. Keep in mind that the texture and taste may vary slightly, but it will still make a delicious cake!

How to Freeze

This cake freezes beautifully! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to serve, thaw it in the fridge overnight and enjoy!

How to Store

Store the Lemon Crumble Cake in an airtight container at room temperature for up to 2 days. If you have leftovers, refrigerate them for up to 4 days. The cake can also be stored in the fridge to keep the cream filling cool and fresh.

How To Make Lemon Crumble Cake

Pour the milk and lemon zest into a saucepan. Warm over low heat, stirring occasionally, until the milk is hot, but not boiling. In a separate saucepan, combine the eggs, sugar, and flour. Whisk until smooth. Remove the lemon zest from the milk, then gradually add the warm milk to the egg mixture, stirring after each addition to keep the mixture smooth.

Place the saucepan back on the heat and cook, stirring continuously, until the cream thickens and is free of lumps. Remove from heat once thickened, then stir in the lemon juice for extra zest.

In a large bowl, combine the flour, sugar, and baking powder. Add the eggs and soft butter, then use your hands to knead the mixture into a crumbly dough.

Press half of the crumbly dough onto the bottom of a 24cm cake pan lined with parchment paper.

Spread the lemon cream evenly on top, being careful not to touch the edges of the pan.

Sprinkle the remaining dough over the cream, without pressing it down, covering the cream completely.

Preheat your oven to 180°C (350°F). Bake the cake for about 45 minutes, or until the top is golden and the cream has set.