Lemon Crumble Loaf Cake

Written By Suzan Simonnet

Made with either lemons or Limoncello, a generous amount of crumble, and a light lemon glaze, a slice of this cake is enjoyable at any time of day!

Preheat the oven to 350F

Prepare a loaf pan either using butter and flour and tapping out the excess flour, quick release baking spray with flour or lining with parchment paper.

For the cake:

Please note if using lemons, you’ll need 2-3 (to equal 3 Tbs. of lemon juice for the cake and an additional 3 Tbs. for the glaze). If using Limoncello, you 3 Tbs. for the cake and an additional 3 Tbs. for the glaze.

  • 2 large eggs, at room temperature

  • 1 cup plain Greek yogurt

  • 1/4 cup butter, melted (not browned)

  • 3 Tbs. Limoncello (OR substitute the juice of one lemon which should be 3 Tbs.)

  • 1 tsp. vanilla

  • 1 cup granulated sugar

  • 2 cups flour

  • 1-1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

For the crumble topping:

  • 6 Tbs. unsalted butter at room temperature

  • 3/4 cup all-purpose flour

  • 1/3 cup packed light brown sugar

For the lemon glaze:

  • 3/4 cup powdered sugar

  • 3 Tbs. lemon juice or 3 Tbs. Limoncello

Note: Depending on how you prefer your glaze, adjust the ingredients as necessary.

Prepare the crumble topping:

  • In a mixing bowl, combine the flour, light brown sugar.

  • Mix in butter with a fork (or clean fingers) until large even crumbles form.

Prepare the cake using a stand mixer:

  • Mix together eggs, Greek yogurt, melted butter, lemon juice or Limoncello, and vanilla.

  • In a separate bowl, measure the dry ingredients - flour, baking powder, baking soda, salt - and gently whisk together with a fork.

  • Gradually add half the dry ingredients to the wet ingredients and mix until just combined. Scrape down the sides and add the remaining half. Do not overmix.

  • Pour the batter into the prepared pan.

  • Sprinkle the crumble on the top of the cake (you might have extra).

  • Bake the loaf for 45 minutes (checking at 30-35 minutes as not to overbake) or until a tester inserted in the center comes out clean. The cake should be golden, if it begins to brown, tent a piece of aluminum foil over the loaf pan.

  • When done, remove cake from oven and allow to cool completely on a wire rack for 15 minutes.

Prepare the glaze:

  • Place powdered sugar in a mixing bowl, add the Limoncello (OR the lemon juice) and whisk with a fork until smooth. Adjust as required to achieve a glaze that will slowly fall from the fork when zigzaged across the bowl.

  • Carefully remove the cooled cake from the loaf pan and gently return to the wire rack.

  • Place a sheet of waxed paper or parchment paper underneath the wire rack to keep the surface clean when applying the glaze.

Enjoy drizzling the glaze by dipping the fork into the glaze mixture and waving it over the cooled cake! Allow to set.

Suzan Simonnet
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Lemon Curd Loaf Cake