This Low FODMAP Lemon Crumb Cake features a lemon cake, lemon curd and a lemony crumb topping, all baked in a square pan. Obviously aimed at lemon lovers! I came across a recipe for a similar cake, but it was packed with high FODMAP ingredients and was begging for a FODMAP IT!™ makeover, so here we go! PS: You do have to have the Low FODMAP Lemon Curd made and chilled first, so plan accordingly.
Zesting Citrus
Hopefully you know that when you zest citrus you want to remove the colored part of the fruit’s rind and leave the bitter white pith, which is just underneath, behind. This is best accomplished with a very sharp implement so that you can control what you are removing.
For this recipe, and many in our cooking and baking repertoire, we call for very finely textured zest, and this is easily created using a rasp-style zester. There are brand names, such as Microplane, but any high-quality rasp-style zester will work; just make sure it has very small holes.
Vanilla & Lemon Extracts
I love high quality vanilla extract and use it all the time. Ditto for almond extract. To my taste both lend a very clean, true flavor and can accentuate what we want in baked goods.
I cannot say the same about lemon extract; I cannot stand it. The original recipe called for it. For me, the minute I bite into a baked good that contains lemon extract I cannot only identify it, but it ruins the experience for me. It is very artificial tasting to my palate.
Luckily, with the amount of fresh lemon zest in our recipe and the lemon curd, there is plenty of natural lemon flavor. Trust me. You won’t miss the lemon extract.
LOTS Of Topping
When you start applying the crumb topping to the batter in your pan it will appear as though there is too much of the topping. There is a lot, but in addition to the yogurt-rich batter, there will also be the layer of Low FODMAP Lemon Curd swirled into that batter. The copious crumb topping is placed on top and some of the extra moistness of the batter/lemon curd will absorb part of it – so use it all!
Making Lemon Curd
Make sure you have the lemon curd made and chilled. Our recipe makes plenty. Extra can be spread on toast or LOFO English muffins or dolloped on yogurt for a treat. You could buy lemon curd, and the traditional ingredients will be low FODMAP, but homemade tastes so much better. And if you are going to all the trouble of making this luscious Low FODMAP Lemon Crumb Cake we think you should at least give our Low FODMAP Lemon Curd a try.
How To Make Low FODMAP Lemon Crumb Cake
Line a 9-inch (23 cm) pan with parchment paper so that it overhangs two sides. You also want to give the pan and paper a spritz of nonstick spray.
Make The Crumb Topping First
Place the flour, sugar, lemon zest and salt in a mixing bowl and whisk to aerate and combine. Cut in the cold butter using a pastry blender or two knives until the butter is broken down into little pieces and the entire mixture looks like rough sand.
Then Make The Cake Batter
For the cake component, cream the butter and sugar with an electric mixer until soft and creamy.
Beat in the zest and vanilla extract. I like beating flavorings directly into fat before adding eggs for maximum dispersement of flavor.
Beat in the egg yolks one at a time, allowing each one to become incorporated before adding the next. Scrape down the bowl as needed.
Beat in the flour on low speed alternately with the yogurt; the batter will be thick but you are about to lighten it with the whipped egg whites.
In a separate clean bowl beat the egg whites with clean beaters on medium-high speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until firm but not overly stiff peaks form. See how the whites are still sort of creamy looking?
Add about one-quarter of the egg whites to the cake batter and fold in to lighten,
then fold in remaining egg whites.
Combining The Cake & Crumb Topping
Scrape batter into prepared pan, smoothing the top a bit.
Dollop the lemon curd here and there all over the cake batter,
then use a butter knife to swirl into the cake batter going down about ½-inch (12 mm).
Scatter the reserved crumb topping all over the cake. It will seem like there is too much. Add it all, patting down lightly. The extra moisture from the lemon curd will absorb some of it.
Bake for about 40 to 45 minutes or until a toothpick tests clean when inserted in the center.
Tips On Cutting Into Neat Squares
Cool pan on rack then use parchment paper to help unmold cake from pan. Cut into squares and serve. (You can also use a bench scraper to cut squares while still in pan as shown in images).
If you do use the bench scraper technique, wipe it well between cuts. It will need it!
It is a great way to make nice even pieces, though.
You may sprinkle the top with confectioners’ sugar, and while the pictures look very cool, I don’t think you need it at all and in fact prefer the cake without it. Cake is best the day it is made but may be stored in an airtight container at room temperature for 2 days.
Since we know you love lemon, be sure to check out our Lemon Loaf and Lemon Bars as well. And for a beverage, our Big Batch Lemonade! (Add booze or make kid-friendly). We know you’ll love our “Key Lime” Cupcakes, Coconut Lime Quick Bread and “Key Lime” Pie, too!
Low FODMAP Lemon Crumb Cake
This Low FODMAP Lemon Crumb Cake features a lemon cake, lemon curd and a lemony crumb topping, all baked in a square pan. Obviously aimed at lemon lovers! I came across a recipe for a similar cake, but it was packed with high FODMAP ingredients and was begging for a FODMAP IT!™ makeover, so here we go! PS: You do have to have the Low FODMAP Lemon Curd made and chilled first, so plan accordingly.
Ingredients:
Crumb Topping:
- 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- ½ cup (99 g) sugar
- 1 tablespoon lemon zest, made with a rasp-style zester
- Pinch salt
- ½ cup (1 stick; 113 g) cold unsalted butter, cut into pieces
Cake:
- 1 ½ cups (218 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick; 113 g) unsalted butter, at room temperature, cut into pieces
- 1 cup (198 g) plus 2 tablespoons sugar, divided
- 1 ½ tablespoons lemon zest, made with a rasp-style zester
- 1 teaspoon vanilla extract
- 3 large eggs, separated
- ½ cup (128 g) thick lactose-free plain yogurt, such as Siggi’s
- ¾ cup (180 ml) Low FODMAP Lemon Curd
- Confectioners’ sugar; optional
Preparation:
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For the Crumb Topping: Place the flour, sugar, lemon zest and salt in a mixing bowl and whisk to aerate and combine. Cut in the cold butter using a pastry blender or two knives until the butter is broken down into little pieces and the entire mixture looks like rough sand. Set aside.
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For the Cake: Position rack in middle of oven. Preheat oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment overhanging on two sides. Coat parchment and pan with nonstick spray; set aside.
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Whisk together the flour, baking soda and salt in a small bowl to aerate and combine. Cream the butter and 1 cup (198 g) of the sugar in a large mixing bowl with an electric mixer until soft and creamy, about 3 minutes. (I use a stand mixer with a flat paddle). Beat in the zest and vanilla extract, then beat in the egg yolks one at a time, allowing each one to become incorporated before adding the next. Scrape down the bowl as needed. Beat in the flour mixture on low speed alternately with the yogurt in 2 or 3 additions leaving a few floury streaks.
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In a separate clean bowl beat the egg whites with clean beaters on medium-high speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until firm but not overly stiff peaks form. Add about one-quarter of the egg whites to the cake batter and fold in to lighten, then fold in remaining egg whites. Scrape batter into prepared pan, smoothing the top a bit.
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Dollop the lemon curd here and there all over the cake batter then use a butter knife to swirl into the cake batter going down about ½-inch (12 mm).
-
Scatter the reserved crumb topping all over the cake. It will seem like there is too much. Add it all, patting down lightly. The extra moisture from the lemon curd will absorb some of it.
-
Bake for about 40 to 45 minutes or until a toothpick tests clean when inserted in the center. Cool pan on rack then use parchment paper to help unmold cake from pan. Cut into squares and serve. (You can also use a bench scraper to cut squares while still in pan as shown in images). You may sprinkle the top with confectioners’ sugar, and while the pictures look very cool, I don’t think you need it at all and in fact prefer the cake without it. Cake is best the day it is made but may be stored in an airtight container at room temperature for 2 days.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- Lemon Juice: Monash University has lab tested lemon juice and it is low FODMAP in ½ cup (125 g) amounts.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
I made this but noticed after making the batter that instructions for the baking powder had been omitted. I mixed it in before adding the egg whites and it worked fine (I’d normally sift it in with the flour but it was too late by then). Listing ingredients in order of use would have alerted me to the problem sooner.
As a tip to others, I reduced the sugar by roughly a third in everything other than the lemon curd – the final product was still exceptionally sweet and the reduced sugar didn’t affect the texture etc.
Hi Cate, there was a missing sentence, which has now been corrected. The ingredients are in the proper order. I assume you added baking soda, and not baking powder as the recipe did not call for it. Good to know about the sugar reduction. I am sure others will find that helpful. I love this cake and hope this encourages others to try it.
I made this cake twice. The first time, my husband and I found it too sweet. I did, however, like the concept — combining a lemon-flavoured streusel and a lemon curd with a light, moist, buttery cake — and I also thought that the texture was as good, if not better, than if it had been made with wheat flour. So I made it again yesterday, this time with a 1/4 cup less sugar in the cake batter and a little less sugar in the curd. The result was amazing. Every bite is like a little piece of heaven! I will definitely make this cake again (and again).
Magalie, thank you for the note! This will help others, for sure. I really like this cake too – the sweet/tart, the tender cake and crumbly topping – so happy you are loving it.