Crumb Crust Lemon Cake
A zesty lemon cake with a crunchy pecan crumb crust, perfect for citrus lovers and suitable for casual gatherings or afternoon tea.
Ingredients
Instructions
- In a food processor, chop 1/4 cup pecans with the chopping blade and set aside.
- Using the same blade, process brown sugar and the yellow peel from 1/4 lemon until the peel is finely chopped.
- Add the flours, salt, and allspice to the mixture and process until blended.
- Cut butter into pieces and add to the mixture, then process until it forms coarse crumbs.
- Butter a 9-inch pie plate.
- Remove 1 cup of the flour mixture from the processor and press it into the prepared pie plate to form the crust.
- To the remaining mixture, add the egg, baking soda, yogurt, and lemon juice, then process until blended.
- Spoon the lemon-yogurt mixture into the crust.
- Bake at 350°F (175°C) for 30 to 35 minutes until the cake is done and golden.
Tips & Substitutions
For the best texture, ensure your butter is cold when adding it to the mixture; this helps create a flaky crust. If you don't have pecans, walnuts or almonds can work as great substitutes. You can also use regular yogurt instead of plain yogurt if needed. For added zest, consider incorporating more lemon peel into the batter.
Serving Suggestions
This lemon cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. You can also serve it alongside fresh berries for a refreshing contrast. Consider enjoying it with a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave for about 10-15 seconds or warm in a preheated oven at 350°F (175°C) for 5-7 minutes to keep the crust crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Crumb Crust Lemon Cake contains roughly 287 calories, with 4g protein, 65g carbohydrates, and 2g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1531mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour for the whole wheat flour if you prefer a lighter texture. However, keep in mind that using whole wheat flour adds a nutty flavor and more fiber to the cake.
How can I make this recipe gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking soda and other ingredients are also gluten-free to maintain the integrity of the recipe.
What can I do if I don't have yogurt?
If you're out of yogurt, you can use sour cream, buttermilk, or even a silken tofu blended until smooth as a substitute. This will still keep the cake moist and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).