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.
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.
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.
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.
Our recipes are based on Monash University and FODMAP Friendly science.
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.