Lemon Curd Crumble Cake

Natasha Liviero brings bright, citrusy indulgence to your table with this lemon streusel cake, a soft, zest-infused sponge layered with lemon curd and finished with a crisp topping.

Photographs: Natasha Liviero

Text: Natasha Liviero

Lemon Curd Crumble Cake

Lemon Curd ingredients:

92g eggs (2-3 eggs)

50g egg yolks (2-3 eggs)

150g granulated sugar

116g lemon juice

30g butter

Pinch of salt

Streusel ingredients:

100g flour

50g white granulated sugar

20g light brown sugar

70g butter, melted

1 tsp mixed spice

Cake ingredients:

150g granulated sugar

10-12g lemon zest (about 3 medium lemons)

90g butter, room temperature

5g vanilla extract/paste

2 XL eggs

90g Sour Cream

200g flour, sifted

6g baking powder

1/4 tsp salt

90g full cream milk

200g lemon curd

Method:

1. Begin with the lemon curd by whisking all the eggs together in a medium size

saucepan.

2. Whisk in the sugar, then add the lemon juice and salt, whisking until smooth.

3. Heat over medium heat, whisk continuously until the curd begins to bubble

gently and reaches 820C.

4. Remove from the heat and whisk in the butter.

5. Strain into a bowl and cover with cling film. Place in the fridge and chill for 3-4

hours or overnight.

6. Next, prepare the streusel by mixing the flour, mixed spice and sugars in a bowl. Add the melted butter and mix until fully combined. Next, rub the

mixture between your fingers to create clumps - uneven sizes are ideal!

7. Set aside the streusel while you prepare the cake batter.

8. Preheat the oven to 170°C (fan) and line a 20cm square or round baking tin

with baking paper.

9. Place the sugar in the bowl of a stand mixer and add the lemon zest. Rub

between your fingers until fully combined and fragrant.

10. Add the butter and mix on medium speed for 5 minutes with a paddle

attachment. Scrape down the sides of the bowl.

11. Add the vanilla and eggs and continue beating on medium speed for 2

minutes. Scrape down the sides of the bowl.

12. Add the sour cream and mix until just combined.

13. Sift the flour, baking powder, and salt, then add them to the mixture. Mix until

just combined.

14. Scrape down the sides of the bowl, then fold in the milk. The batter will be

thick and a little lumpy.

15. Spoon the batter into the prepared baking tin and smooth the surface.

16. Weigh 200g of lemon curd and use this quantity to spoon large dollops over

the surface of the batter. I find 3 rows of 3 dollops works best, with the middle

one being the smallest to ensure even baking in the centre.

17. Sprinkle the full quantity of streusel over the surface, ensuring you cover the

lemon curd dollops fully.

18. Bake for 43 - 45 minutes. A toothpick inserted into the centre of the cake will

have a few crumbs attached to it.

19. Cool in the cake tin for 30 minutes, then remove the cake and place it on a

cooling rack to cool completely.

20. Serve plain or with a dusting of icing sugar.

21. Store in an airtight container at room temperature for three days.

Notes: * You can make the streusel the day before. Cover with cling film and store at room temperature.

* You can make the lemon curd up to three days before and use it straight from the fridge.