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3.04.18

Lemon Crumb Cake with Creamy Lemon Curd {Paleo}

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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!

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!

As promised, it’s recipe #2 of our unofficial lemon-dessert weekend!  Hopefully you didn’t miss yesterday’s Perfect Paleo (and nut free) Lemon Bars, but if you did – you know where to go for double the lemony fun 🙂

This has been a MUCH anticipated recipe since I made it, um, 4 days ago.  I surprised myself with just how incredible it turned out, even though I had pretty high hopes in the first place.

I posted my results on Instagram stories, and I immediately received tons of requests to get the recipe up ASAP!  So, here we are – with an absolutely perfect paleo lemon crumb cake (with a creamy layer of lemon curd!) on a Sunday – just in time for brunch!

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!

You’ll notice that I didn’t write out the recipe for the lemon curd, but linked to it – since I used the exact same lemon curd recipe that I used for my lemon curd tartlets.

You’ll only need about 1/2 cup lemon curd for this recipe, so you’ll have to decide what to do with your leftovers!  (A few suggestions – spread it on banana bread, or dollop on a blueberry muffins, or, if you’re brave and bold, eat with a spoon.)

Back to the cake though.  The cake recipe is similar to the recipe I used for my cranberry orange coffee cake and orange poppy seed muffins.   Lots of citrus, some coconut oil, and maple sugar to sweeten to keep the color light and lemony.

If you prefer, you can use coconut sugar, however, the color of the cake will be significantly darker!  I also used maple sugar for the topping, so the same rule will go for that, too.

As long as you use a granulated sweetener (and not honey or maple, which would impact the liquid/dry ratio) the cake will be just fine.

You can see how I layered the lemon curd over the unbaked batter in the above photos, then covered with lots of crumb topping to bake.

It will probably seem like you have a ton of crumb topping, but it will all bake together well and make for tons of flavor and texture in each bite.

I decided to give you options for the icing/glaze, since there are SO many ways to create a white icing, but everyone has their own preferences about what ingredients they use/have on hand.

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!

The simplest icing (and what is shown in the photos) is organic powdered sugar mixed with lemon juice.

While not technically paleo if you use organic powdered sugar, you can also make your own powdered sugar by putting your maple sugar in a food processor until fine like powder, then mixing that with your fresh lemon juice.

I also tested a honey-sweetened icing – super simple – using raw honey, lemon juice, and tapioca flour.  The consistency completely mimicked the traditional icing, however when tasting it, I noticed more of a “powder” in the texture.  However, once on the cake, this is something I doubt you’d notice at all.

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!

And because I might be crazy, I’ll give you 2 more icing options!  If you’re a coconut butter fan, you can’t go wrong with gently melted coconut butter with a bit of honey or maple syrup mixed in.

You can also add lemon juice (room temp) to this mixture, although it occasionally becomes a problem for the texture of the coconut butter, making it clumpy instead of smooth.

Lastly, I made a great glaze for my cinnamon rolls that is essentially sweetened condensed coconut milk.  It’s more work (since you have to cook it!) but once it cools it’s perfect for drizzling and would work well on this cake.

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!

To sum up:

1.) You MUST make this cake!  There are many steps involved and yes, it’s more work than other crumb cakes, BUT, it’s easy (promise) and the results are well worth it.

2.) You can make the lemon curd right before preparing the cake, OR up to a day ahead of time.

3.) The cake has 3 layers which all bake at the same time – cake batter, lemon curd, and crumb topping.

4.) Fresh lemon juice is a must for this recipe (and all lemon recipes, in my opinion!) Again, it’s a bit more work, but WELL worth it.

5.) This recipe will be LOVED by everyone in your house, and anyone you serve it to.  I don’t care how picky they are – seriously – my 6 year old WHO EATS NOTHING NOT EVEN CHOCOLATE CHIP COOKIES really enjoyed this cake!

So there, I think I’ve gotten my point across.  Let’s get our aprons on and ovens preheated, oh and start squeezing those lemons – let’s go!

Lemon Crumb Cake with Lemon Curd {Paleo}

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!

Lemon Crumb Cake with Lemon Curd {Paleo}

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!

Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Baking/Dessert
Cuisine: Paleo
Servings: 12 servings
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Did you make this recipe?
Leave a review
4.69 from 32 votes

Ingredients

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

Cake:

  • 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 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:

  • 2/3 cup organic powdered sugar Paleo option***
  • 1 1/2 - 2 Tbsp lemon juice

Instructions

  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 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.  Enjoy!

Recipe Notes

*The glaze for my cinnamon rolls would also work well - find the recipe here. **Find my easy recipe for lemon curd here.

***You can make your own powdered sugar with maple sugar by blending it in a food processor until powdery, and using it in place of organic powdered sugar. Note, the color will be darker.

Nutrition

Calories: 316kcal
Carbohydrates: 24g
Protein: 7g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 155mg
Potassium: 44mg
Fiber: 2g
Sugar: 16g
Vitamin A: 60IU
Vitamin C: 2mg
Calcium: 68mg
Iron: 1.4mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Lemon Crumb Cake:


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!

Want More Paleo Baking Recipes?  Try One of These!

Paleo Lemon Bars {Nut Free}

Key Lime Pie with Coconut Pecan Crust

Cranberry Orange Coffee Cake

Orange Almond Poppy Seed Muffins

Carrot Cake with Coconut “Cream Cheese” Frosting

Lemon Blueberry Muffins {Nut Free}

Coconut Custard Pie

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

  • Paleo Lemon Almond Snack Cake
  • Perfect Paleo Lemon Bars {Nut Free}
  • Paleo Cranberry Orange Coffee Cake
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Ilene O'Meara says

    March 4, 2018 at 10:15 am

    5 stars
    Oh my goodness!!! This looks amazing! My Mother loves everything lemon and I will be making this for our Mother’s day get together! I usually make lemon curd with whipped cream but this is a much nicer idea. Of course, I will have to test the recipe beforehand, ya know, just to make sure I get it right. tee hee

    Reply
    • Michele says

      March 4, 2018 at 4:58 pm

      Sounds like the perfect Mother’s Day dessert 🙂 This is a good one to test drive!

      Reply
  2. Sheri says

    March 4, 2018 at 10:26 am

    I’m with Ilene’s mom, I love everything lemon and this is your second one in a row! I don’t know which way to go first, lemon squares or this delicious looking lemon cake. Hmmm, cake, squares – squares, cake, decisions, decisions!

    Thanks a million, trying this today for Sunday dinner!~

    Reply
    • Michele says

      March 4, 2018 at 4:59 pm

      Make them all! I love lemon this time of year 🙂

      Reply
  3. The Curious Frugal says

    March 4, 2018 at 11:07 am

    This looks so good! As a typically chocolate dessert lover, I’ve been really into lemon desserts lately, so I’ll have to try this 🙂

    Reply
    • Michele says

      March 4, 2018 at 4:58 pm

      I think you’ll really love this one!

      Reply
  4. Katie says

    March 4, 2018 at 11:15 am

    Hi. This looks so wonderful!! But I had a baking question: is there a difference between almond flour and ground almond meal? I have made several paleo breads/muffins recipes with no problem. My Trader Joe’s stopped carrying their almond flour and had, instead just the almond meal. So I used that and baked your apple crumb top muffins and they were not good. The texture was weird. Ended up throwing the whole batch in the trash. ? I am just wondering if that was it?? If the almond meal was the culprit. Thank you in advance for your thoughts and advice on that. I want to continue baking, but not if I end up trashing them!! ?

    Reply
    • Sheri says

      March 4, 2018 at 5:41 pm

      Katie:

      Supposedly they’re the same thing, but from experience the almond flour is ground much finer and produces a better texture than almond meal. I tried switching them and the almond meal makes for a grainy texture in baking. I’m sticking with almond flour for my backing. Hope this helps.

      Sheri

      Reply
  5. Kristen says

    March 4, 2018 at 4:29 pm

    Anyone else have a problem with their cake batter being way too dry? I have gone over the recipe a ton cant figure out what I missed.

    Reply
    • Michele says

      March 4, 2018 at 4:56 pm

      Did the cake itself come out dry? Often my cake batters are thick due to the paleo flours being different from traditional. The other thing I can think of is the type of almond flour, I used a fine blanched almond flour (linked to it) so, although almond flour is usually forgiving, using a different brand might affect the consistency of the batter.

      Reply
      • Kristen says

        March 4, 2018 at 5:16 pm

        Oh man I’m so sorry, I just when back to try again and realized I grabbed the coconut flour and not the almond. Thanks for taking the time to reply- I’ll try again.

        Reply
  6. Ines says

    March 4, 2018 at 4:44 pm

    I’m sure Michele could give a more technical answer but my experience is that almond flour is ground very fine; almond meal is ground but is coarser. That could be the texture problem but if you try it again, I’d put the almond meal in a high speed blender (or at least a food processor) and grind it more so that it is very fine like the flour.

    Reply
  7. Ines says

    March 4, 2018 at 4:45 pm

    Any suggestions for replacing the eggs in this great-sounding recipe?

    Reply
    • Michele says

      March 4, 2018 at 4:53 pm

      You can try flaxseed eggs – I typically mix 1 Tbsp ground flax with 2.5 Tbsp water and let it sit for 15 mins for 1 “egg”. Not sure if it will work since it hasn’t been tested though.

      Reply
  8. Ellen says

    March 4, 2018 at 9:24 pm

    Omg this looks SO GOOD and springy! I can’t wait to make it! And a huge yes to fresh lemon juice. The bottled stuff is just not the same.

    Reply
  9. Shayla says

    March 4, 2018 at 10:33 pm

    5 stars
    When Michele talked about this dessert on Instagram
    I knew I had to make it as soon as she posted the recipe. I made it today and it did not disappoint! I only had coconut sugar so it did turn out darker like Michele mentioned it would. I can’t imagine it lasting very long in our house! I used the leftover lemon curd on top of paleo cookies and it was also amazing. I love everything lemon and I could seriously eat the lemon curd with a spoon!

    Reply
  10. Natalie says

    March 5, 2018 at 1:23 am

    5 stars
    Looks delicious and so comforting!

    Reply
  11. Lisa O says

    March 5, 2018 at 4:58 pm

    Hi Michelle. My husband will not eat lemon anything. I was wondering if I could make this with oranges? The recipe sounds so good!

    Reply
  12. fnaf says

    March 5, 2018 at 10:16 pm

    5 stars
    Gaaah. These look so delicious! <3

    Reply
  13. Melanie says

    March 7, 2018 at 5:15 pm

    5 stars
    Is there supposed to be baking powder? Mine is extremely flat. Like half the height of yours. Any ideas? The lemon curd is amazing though. I could just eat that with a spoon.

    Reply
    • Michele says

      March 8, 2018 at 7:48 am

      Nope no baking powder, not sure!

      Reply
  14. Letty says

    March 9, 2018 at 10:16 pm

    5 stars
    I made this this recipe today. This cake is delicious!

    Reply
    • Michele says

      March 13, 2018 at 3:33 pm

      So happy you liked it!

      Reply
  15. Tara says

    March 10, 2018 at 10:20 pm

    5 stars
    Made this for a brunch today along with your chocolate chip donuts and cinnamon rolls. It was a huge crowd pleaser and absolutely delicious!!

    Reply
    • Michele says

      March 13, 2018 at 3:29 pm

      Oh wow thrilled to hear that!

      Reply
  16. Jenny says

    March 11, 2018 at 7:08 am

    This is THE absolute best!!! Thankyou for sharing. I had to use coconut sugar so the cake was darker but still amazing. I also doubled the lemon curd topping because, well I tasted it and I couldn’t help myself :-). My absolutely favourite recipe by far!!!

    Reply
    • Michele says

      March 13, 2018 at 3:18 pm

      That’s incredible to hear, thrilled you liked it!

      Reply
  17. Candice says

    March 11, 2018 at 5:28 pm

    Mine baked high on the sides and sunk in the middle – while I’m sure it will still taste good, it doesn’t look as pretty as yours – any idea what I could do differently next time?
    PS: the lemon curd is to die for! Yummy!

    Reply
    • Michele says

      March 13, 2018 at 3:16 pm

      Not sure what happened, maybe the baking dish? I used an 8×8 metal baking dish lined with parchment paper. Also, did it rise and then fall after removing from the oven or never rise at all? It might have needed a few more minutes in the oven.

      Reply
      • Candice says

        March 14, 2018 at 11:54 am

        I used an 8×8 metal dish as well, and lined with parchment. It did not rise in the middle at all, only on the perimeters (which were getting quite brown, so I didn’t want to leave it in longer). I will give it a try again sometime and decrease the temp of my oven by 5 or 10 degrees – it might be that my oven is too hot!

        Reply
  18. Cat says

    March 13, 2018 at 12:55 am

    5 stars
    I doubled this and made it for my in-laws’s 68th wedding anniversary. Everyone loved it so much!! My only complaint was that there was barely any leftovers the next day. Literally one and a half little pieces. Can’t wait to make this again. And again!!!

    Reply
    • Michele says

      March 13, 2018 at 3:06 pm

      Oh that’s awesome, thrilled it worked out!

      Reply
  19. veronika says

    March 13, 2018 at 9:45 am

    5 stars
    I made this and it tasted sooooo amazing thank you for this recipe!

    Reply
    • Michele says

      March 13, 2018 at 3:03 pm

      Yay! So happy you liked it!

      Reply
  20. Becca Roberts says

    March 16, 2018 at 12:15 pm

    5 stars
    Oh my gooooodnesss! This is so yummy. I usually don’t take the time to write comments on these but I couldn’t help it. I made with white coconut sugar. Heaven. I’ve needed a lemon bar type recipe for a while. Thank you!

    Is there a vegan option for the curd? I would love to reduce the amount of eggs used.

    Reply
  21. Mary says

    March 19, 2018 at 7:27 pm

    Is there any substitute for tapioca flour?

    Reply
    • Michele says

      March 23, 2018 at 7:58 pm

      Arrowroot works well 🙂

      Reply
  22. Cindy Berryman says

    March 21, 2018 at 1:47 pm

    Hi, made this today, mine also fell in the middle, Do you mix. The curd alot with batter, maybe mine wasn’t mixed in well ?.. ….

    Reply
    • Michele says

      March 23, 2018 at 7:49 pm

      I didn’t mix my curd into the batter at all, just layered it on top and slightly swirled but it’s mostly a layer above. I’ll clarify that in the recipe.

      Reply
      • Cindy Berryman says

        March 26, 2018 at 10:18 am

        4 stars
        Ok thanks will try again, was really delicious,anyway. Family loved it!

        Reply
    • Cindy Berryman says

      April 1, 2018 at 9:04 pm

      5 stars
      Made again, cooked longer, came out perfect!,,, Delicious

      Reply
  23. Mr says

    April 1, 2018 at 12:41 pm

    could i make this with unrefined coconut oil ? i have a huge tube and i rather not buy another coconut oil refined?
    thanks !

    Reply
  24. AW says

    April 25, 2018 at 7:52 pm

    5 stars
    Mine wasn’t as pretty as the pictures, (but I have zero baking skills). Nobody cared what it looked like because it turned out delicious!!

    Reply
    • Michele says

      April 28, 2018 at 11:44 pm

      So happy you all liked it!

      Reply
  25. Kathy says

    July 27, 2018 at 11:26 am

    5 stars
    This has been my go-to recipe all summer long. Delicious! And a real crowd pleaser.

    Reply
    • Michele says

      July 31, 2018 at 8:55 pm

      One of my favorites as well, thrilled you’re enjoying it!

      Reply
  26. Kim says

    November 7, 2018 at 5:32 pm

    Love you recipes! But, I always seem to have a problem with crumble toppings in paleo recipes. They don’t seem to crumble. When making this cake the topping was very sticky and almost didn’t cover the whole cake. Any suggestions.

    Reply
    • Michele says

      November 12, 2018 at 6:00 pm

      Chilling it in the freezer and crumbling it from there usually helps if mine gets melty!

      Reply
  27. Julie T says

    December 29, 2018 at 3:05 pm

    This is amazing! My daughter and I made it this morning but subbed 1/2 c of the sugar in the cake batter with applesauce and used a lower sugar lemon curd- it tasted a little more lemon bar-ey than if we’d used all the sugar probably but it was perfect! For the icing we used cream cheese, lemon juice and 1/3 c powdered sugar and it went really well with the rest of the cake!

    Reply
  28. Julie says

    January 12, 2019 at 8:24 pm

    Can you substitute the sugar with honey?

    Reply
  29. Angela says

    March 27, 2019 at 10:13 am

    I have a jar of commercially made lemon curd in the fridge, can I use it in this recipe or will it be too thick?

    Reply
  30. Angela says

    March 27, 2019 at 5:57 pm

    I can’t wait to try baking this! Such great layers!

    Reply
  31. Zoe Dycha says

    March 31, 2019 at 10:55 am

    Hello, this sounds delicious . If I used regular flour do you think it would change the cake mix a lot? Have you tried regular flour ? Thanks !

    Reply
  32. Allison Oelger says

    April 1, 2019 at 8:26 am

    5 stars
    This recipe is something special! I made two of the cakes without the crumb topping so I could layer them for a birthday cake. The lemon curd (holy smokes – it’s amazing) was in between layers. I put some strawberries & blackberries on top with a bit of the powdered sugar and lemon juice glaze. When mixing, I separated my eggs and whipped the whites separately. I folded them in at the end which gave this cake s light texture. Everyone loved it – especially the birthday girl!

    Reply
    • Michele says

      April 1, 2019 at 12:11 pm

      That sounds totally incredible! So happy it worked out that way 🙂

      Reply
  33. Maureen Atkinson says

    April 13, 2019 at 5:57 pm

    Wow! this is a great recipe, easy and delicious

    Reply
  34. campbell says

    May 5, 2019 at 12:16 pm

    5 stars
    AMAZING!! Moist and delicious. If you like lemon this is defiantly the recipe for you. My entire family loved it and couldn’t even tell it was paleo

    Reply
  35. Susan E. says

    May 14, 2019 at 12:44 am

    5 stars
    Amazing cake! I’m making it again for my birthday this week.

    Reply
  36. Erin says

    May 19, 2019 at 2:30 pm

    1 star
    We did not love the cake recipe. We did use coconut sugar because that’s what we had on hand. The cake has more of a graham cracker tasted than anything else. The lemon flavor was not strong enough for us. The curd is excellent, just didn’t love the cake….

    Reply
  37. Kathy Bruton says

    August 28, 2019 at 8:57 am

    5 stars
    I have now made this multiple times and it is a winner! I don’t go the extra mile and run the lemon curd through the mesh strainer and trust me, it turns out fine! Whenever I take this to a party, I always get asked for the recipe! And finally, I use avocado oil in place of the coconut oil in the cake layer. It’s just easier! Thank you Michele for another winner!!

    Reply
  38. Kristine Pruett says

    December 2, 2019 at 5:25 pm

    4 stars
    Another great recipe! This cake was great although next time I will leave out the almond extract. Even just that small amount overpowers the lemon flavor. If you really like a strong lemon flavor, and we do, then leave it out. It’s still a great cake with it just not as lemony as it could be. My solution – add an extra dollop of lemon curd on top when serving! I did find it hard to tell when it was set though and ended up taking it just a bit too far but it was still pretty moist. Will definitely make again. I bought a pretty clean lemon curd instead of making it. One of these days I will try making it myself.

    Reply
  39. Liora Budai says

    December 10, 2019 at 5:51 pm

    5 stars
    Hi I’ve made this a couple of times. It’s spectacular.

    I was wondering if I can freeze it?

    Reply
  40. Kristin says

    February 13, 2020 at 11:35 am

    Is there any way to substitute the flours in the recipe and us the King Arthur paleo flour instead? Just trying to minimize how many different flours I buy for various recipes. Thanks!

    Reply
  41. Hannah Feran says

    April 10, 2020 at 8:40 pm

    Do you think I can add blueberries and get the same result in texture regarding the cake? Thanks in advance and excited for the recipe either way 🙂

    Reply
  42. Gabrielle Colon says

    June 14, 2020 at 2:03 am

    5 stars
    Loved this! Made it for a birthday and my non-paleo family complimented it:)

    Reply
  43. Linda says

    July 8, 2020 at 7:07 pm

    I want this cake..been dreaming about it since I found your recipe a few months ago. It looks delicious!! I’ve made it twice. The first time I used a jarred lemon curd from Trader Joe’s. Great flavor and texture but divots in the top. Second version I used coconut sugar instead of organic granulated sugar, made your lemon curd (yum!), and oops, added about 3/4 cups of fresh blueberries. What came out of the oven was a dense, under-baked mess. Seemed like moisture was trapped in the cake so it did not rise or breathe while baking. Both baked at 350 for 40 minutes. On to try number three. Going back to granulated sugar and no fruit. I did not realize how much difference an ingredient could make!! The coconut sugar really changes the color too. I will get this right! Thank you for the recipe (and challenge to color within the lines).

    Reply
  44. Soleil says

    August 16, 2020 at 3:44 pm

    This looks absolutely divine! It’s my birthday in a few days and I am going to make this as my birthday cake. Question – can this cake be frozen and defrosted when needed? Thank you so much for sharing so many fabulous recipes. This site is truly a gold mine for yummy, healthy food.

    Reply

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  1. Raspberry Lemon Bars with Cookie Crumble {Paleo, GF, DF} | The Paleo Running Momma says:
    March 18, 2018 at 4:29 pm

    […] Paleo Lemon Curd Crumb Cake […]

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  2. Sausage, Leek, and Spinach Quiche Paleo, Whole30 – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    March 24, 2018 at 5:14 am

    […] Lemon Crumb Cake with Lemon Curd […]

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  3. Classic Cinnamon Coffee Cake Paleo, GF, DF – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    April 14, 2018 at 5:11 am

    […] – so trying out a cranberry orange coffee cake, caramel apple, orange gingerbread coffee cake or lemon crumb cake with lemon curd seems more appealing than a cinnamon coffee […]

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  4. Classic Cinnamon Coffee Cake {Paleo, GF, DF} | The Paleo Running Momma says:
    April 14, 2018 at 10:37 pm

    […] so trying out a cranberry orange coffee cake, caramel apple, orange gingerbread coffee cake or lemon crumb cake with lemon curd seems more appealing than a cinnamon coffee […]

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  5. Vanilla Cupcakes with "Buttercream" Frosting {Paleo} | The Paleo Running Momma says:
    June 4, 2018 at 8:07 pm

    […] Lemon Crumb Cake with Lemon Curd […]

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  6. Lemon Poppy Seed Muffins {Paleo, GF, DF} | The Paleo Running Momma says:
    June 4, 2018 at 8:09 pm

    […] And if you actually haven’t noticed – RUN DON’T WALK to my raspberry lemon cookie crumb bars, nut-free classic paleo lemon bars and lemon crumb cake with creamy lemon curd. […]

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  7. Sausage, Leek, and Spinach Quiche {Paleo, Whole30} | The Paleo Running Momma says:
    June 4, 2018 at 8:10 pm

    […] Lemon Crumb Cake with Lemon Curd […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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