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Raspberry Lemon Crumb Cake on plate

Raspberry Lemon Crumb Cake

  • Author: Ingrid DeHart -
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices 1x


This cake has a simple, moist crust filled with a creamy sweet, tart lemon curd and fresh raspberry sauce, topped with just the right amount of crumb topping. It’s paleo, gluten-free, dairy free.



Lemon Curd

  • 3 pastured eggs
  • 1/2 cup lemon juice, freshly squeezed (about 3 lemons)
  • 1 tablespoon grated lemon zest (organic is best)
  • 6 tablespoons raw honey (120 grams)
  • 5 tablespoons refined coconut oilghee or grass fed butter (70 grams)
  • Pinch Celtic sea salt

Raspberry Sauce

  • 2 cups frozen or fresh raspberries
  • 1/4 cup organic maple syrup or raw honey
  • 1 1/2 tablespoons lemon juice or water
  • 1 tablespoon arrowroot starch

Crust and Crumb Topping


Lemon Curd

  1. In a medium saucepan, whisk together the eggs, lemon juice and zest, honey and salt using a wire whisk.
  2. Turn on the heat to medium and add the coconut oil.
  3. Continue to whisk while cooking for about 30 seconds, until the honey and coconut oil have melted, and all is combined. Keep whisking and turn the heat to med/low.
  4. Continue to cook and whisk until the mixture is creamy and thickens enough to coat the back of a spoon. (Don’t worry if there are a few lumps).
  5. Remove from heat, immediately pour the curd through a mesh strainer into a bowl. Since it’s thick use the back of a spoon to help things along through the strainer.

Set the curd aside to cool to room temp while you prepare the raspberry sauce.

Raspberry Sauce

  1. Place raspberries and maple syrup or honey in a small saucepan and turn heat to medium to bring to a boil, stirring.
  2. In a small bowl, dissolve the arrowroot in the lemon juice or water.
  3. Once raspberries have broken down, stir in the arrowroot/lemon mixture and continue to cook on med/low heat, simmering for 2-3 minutes or until thickened, set aside to cool.

While lemon curd and raspberry sauce cool, make the crust and crumb topping.

Crust and Crumb Topping

  1. Preheat your oven to 350 degrees.
  2. Sift all the dry ingredients into a medium bowl and set aside.
  3. In a large bowl, cream together the nut butter, coconut oil, honey or maple syrup, lemon juice, and extracts using an electric mixer on low speed.
  4. Use a spoon or rubber spatula to stir the dry mixture into the wet until a sticky dough forms.
  5. Line an 9” round cake pan with parchment paper along bottom and sides or grease with coconut oil.*
  6. Press 2/3 of the chilled dough into the bottom of the pan to form the crust.
  7. Add 2 tablespoons of almond flour to the remaining dough and mix to get a crumbly texture, add more if it’s not crumbly.
  8. Chill in the refrigerator while crust pre-bakes.
  9. Bake bottom crust in the preheated oven for 8-10 mins until set.
  10. Once done, pour the lemon curd over the crust, then top with raspberry mixture.
  11. Sprinkle the remaining chilled crumble evenly over the filling.
  12. Return to the oven and bake 25-30 minutes or until the topping is lightly brown and filling is bubbly.
  13. Cool on wire rack completely, then chill for 1- 2 hours until set. Cut into slices with sharp knife.
  14. If you’re removing the cake from the pan: chill for 4 hours, pick the cake out of the pan by holding onto the overlapping parchment paper. Slide the cake off the parchment onto a plate.
  15. Cut into slices and serve chilled or at room temperature.


Use parchment paper to remove the cake from the pan onto a plate for a pretty presentation. Then cut into slices.

  • Category: Dessert, Breakfast, Snack
  • Cuisine: Paleo, Gluten Free, Dairy Free

Keywords: raspberry lemon crumb cake