Paleo Lemon Crumb Cake & Lemon Curd | Min Yx Games Paleo Lemon Crumb Cake & Lemon Curd | Min Yx Games

Paleo Lemon Crumb Cake & Lemon Curd

This amazing paleo lemon crumb cake is deliciously sweet/tart and bursting with fresh lemon flavor!  It starts with a  perfectly moist lemon cake layer, topped with lemon curd, piled with crumb topping and drizzled with lemon glaze.  It’s gluten-free, dairy-free, paleo will become a favorite dessert with the first bite…

Ingredients   [ For 14 to 15 people ]    [  Preparation time : 12 minute  –  Cooking time : 45 minutes  ]

Crumb topping

  • 3/4 cup blanched almond flour
  • 1/4 cup organic refined coconut oil solid
  • 1/4 cup + 2 Tbsp maple sugar coconut sugar will work too, but the color is much darker
  • finely grated zest of one med lemon


  • 3 eggs room temp
  • 1/4 cup fresh lemon juice about 2-3 lemons
  • Grated zest of 1 medium lemon
  • 3 Tbsp organic refined coconut oil melted and cooled to almost room temp
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 2/3 cup pure maple sugar coconut sugar will work too, the color will be much darker
  • 2 cups blanched almond flour
  • 1/3 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup homemade lemon curd

Icing Options

  • Paleo:
  • 2 Tbsp raw honey
  • 1 Tbsp lemon juice
  • 1/4 cup tapioca flour
  • Traditional w/paleo option
  • 2/3 cup organic powdered sugar
  • 1 1/2 – 2 Tbsp lemon juice

Preparation Method

  1. Preheat your oven to 350 degrees and line an 8 x 8” square baking pan with parchment paper on the bottom and sides, for easy removal.
  2. Prepare the lemon curd, then set aside to cool to room temp while you prepare the cake. Lemon curd can also be made ahead of time if preferred.
  3. Next, make the crumb topping by blending all ingredients with a fork or pastry blender until a texture is crumbly, chill in the fridge while you prepare the cake batter.
  4. In a large bowl, whisk together the eggs, lemon juice and zest, coconut oil, vanilla and almond extract, and sugar. In a separate bowl, combine the almond flour, tapioca flour, baking soda, and salt. Stir the dry mixture into the wet until well combined and smooth.
  5. Using a silicone spatula, transfer cake batter into the parchment lined cake pan and smooth out evenly. Using a Tbsp, dollop the lemon curd over the cake batter, leaving 1/2” around the perimeter, then gently swirl with cake batter.
  6. Sprinkle crumb topping all over the top to cover completely, then bake in the preheated oven for 35-40 mins until the cake is set in the center.
  7. Cool completely on a wire rack before slicing and serving. For toppings, you can dust with organic powdered sugar (not paleo), drizzle on icing and garnish with grated lemon zest.  
  8. While cooling, prepare the icing/glaze of choice.  Whisk together ingredients until you get a consistency that you can drizzle (if making your own powdered sugar, do this ahead of time) then use a spoon to drizzle icing over the cake as desired. 

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