Recipes | Cakes & Cupcakes

Low FODMAP Lemon Crumb Cake

GFVEG

This post may contain affiliate links. Please see our disclosure policy for details.

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.

horizontal image of Low FODMAP Lemon Crumb Cake on a silver platter and on white plate; coffee cup in background

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.

vertical image of Low FODMAP Lemon Crumb Cake on a silver platter and on white plate; coffee cup in background

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.

one square of Low FODMAP Lemon Crumb Cake on a white plate with antique fork

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.

stack of Low FODMAP Lemon Crumb cake on silver platter, on white linen

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!

close up image of square of lemon crumb cake held in hand

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.

stack of Low FODMAP Lemon Crumb cake on silver platter, on white linen; blue vase in background

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.

Lining 9-inch (23 cm) pan with parchment paper and coating with 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.

using pastry blender to cut in butter for crumb topping

Then Make The Cake Batter

For the cake component, cream the butter and sugar with an electric mixer until soft and creamy.

creaming butter and sugar in stand mixer bowl

Beat in the zest and vanilla extract. I like beating flavorings directly into fat before adding eggs for maximum dispersement of flavor.

beating in lemon zest and vanilla

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.

batter creamed in bowl

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.

yogurt and flour added to batter in mixer bowl

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?

egg whites whipped till firm but still creamy

Add about one-quarter of the egg whites to the cake batter and fold in to lighten,

lightening batter with egg whites

then fold in remaining egg whites.

keep folding in egg whites to lighten batter

Combining The Cake & Crumb Topping

Scrape batter into prepared pan, smoothing the top a bit.

using a small offset spatula to level batter in pan

Dollop the lemon curd here and there all over the cake batter,

lemon curd dolloped on batter in pan

then use a butter knife to swirl into the cake batter going down about ½-inch (12 mm).

swirling lemon curd into batter

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.

sprinkle crumb topping on top of batter

Bake for about 40 to 45 minutes or until a toothpick tests clean when inserted in the center.

low FODMAP lemon crumb cake baked in pan

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).

using a bench scraper to cut squares in pan

If you do use the bench scraper technique, wipe it well between cuts. It will need it!

wipe becnh scraper between cuts

It is a great way to make nice even pieces, though.

low FODMAP lemon crumb cake cut in pan

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.

sprinkling powdered sugar on top of Low FODMAP Lemon Crumb Cake on a silver platter

Since we know you love lemon, be sure to check out our Lemon Loaf as well. And for a beverage, our Big Batch Lemonade! (Add booze or make kid-friendly).

one square of Low FODMAP Lemon Crumb Cake on a white plate with antique fork
5 from 2 votes

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.

Makes: 16 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Dédé Wilson

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:

  1. 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.

  2. 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.

  3. 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 on low speed alternately with the yogurt in 2 or 3 additions leaving a few floury streaks.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

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 1/2 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 1/4 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.

Course: Breakfast, brunch, Snack
Cuisine: American

Nutrition

Calories: 335kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 84mg | Potassium: 13mg | Fiber: 1g | Sugar: 20g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

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.

stack of Low FODMAP Lemon Crumb Cake on a silver platter; coffee cup in background