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Lemon Streusel Cake Recipe:

Pecan Streusel:

3/4 cup (75 grams) pecans (or walnuts)

1/4 cup (50 grams) light brown sugar, firmly packed

1/2 teaspoon ground cinnamon

2 tablespoons (25 grams) all purpose flour

2 tablespoons (25 grams) melted butter

Yogurt Cake:

1 1/2 cups (195 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) kosher salt

3 large eggs (150 grams out of shell), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

1/2 cup (120 ml/grams) whole milk plain yogurt, at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

3/4 cup (150 grams) granulated white sugar

3/4 cup (180 ml/grams) lemon curd (homemade or store bought)


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Lemon Streusel Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) spring form pan #ad. Line the bottom of the pan with parchment paper #ad.

Pecan Streusel: Place the pecans on a baking sheet and bake about 8 minutes or until lightly brown and fragrant. Cool completely and then coarsely chop.

In a small bowl, combine the brown sugar, ground cinnamon, and flour. Stir in the melted butter until the flour mixture is moistened. Stir in the chopped pecans. Set aside while you make the cake.

Yogurt Cake: In a large bowl, stir or whisk together the flour, baking powder, baking soda, and salt.

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar.

Next, add the wet ingredients to the dry flour mixture. Stir just until combined. Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Then evenly spread the lemon curd on top of the cake batter. Finally, evenly sprinkle with the Pecan Streusel.

Bake in preheated oven for about 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out just clean. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the sides of the pan and let cool completely.

Makes one - 9 inch (23 cm) cake.


This Lemon Streusel Cake has three layers. It starts with a soft and fluffy Yogurt Cake. Next, comes a layer of tangy sweet lemon curd, and you can use either homemade or store bought. The cake is finished with a deliciously sweet and crunchy Pecan Streusel. You can serve this cake warm from the oven, at room temperature, or cold.

The Yogurt cake batter is so easy to make as the ingredients are simply mixed together. The yogurt gives the cake its soft and moist texture. I normally use a whole milk plain yogurt (Greek style) as I like its thick texture and rich and tangy flavor. If using a reduced fat plain yogurt, drain first to remove any excess moisture. This batter doesn't contain butter, instead we add a flavorless oil. By that I mean vegetable, corn, safflower, or canola. The oil, along with the yogurt, gives the cake its moist texture, plus it will keep the cake from becoming too firm if you store it in your refrigerator.

Once the cake batter is spread into your pan, top with the lemon curd. As I said above you can use either homemade or store bought lemon curd. If you don't want to use lemon curd, this cake is also delicious when topped with a jam or fruit preserve. The finishing touch is a crunchy streusel that contains chopped pecans, but you could use walnuts, almonds, or even hazelnuts.