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

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.

Course: Breakfast, brunch, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 16 Servings
Calories: 335 kcal
Author: Dédé Wilson


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


  • 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


  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. 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.

  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.



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.

Nutrition Facts
Low FODMAP Lemon Crumb Cake
Amount Per Serving
Calories 335 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Cholesterol 35mg12%
Sodium 84mg4%
Potassium 13mg0%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 51IU1%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.