Low FODMAP Lemon Crumb Cake

Name: Low FODMAP Lemon Crumb Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour); ½ cup (99 g) sugar; 1 tablespoon lemon zest, (made with a rasp-style zester); Pinch salt; ½ cup (1 stick; 113 g) cold unsalted butter, (cut into pieces); 1 ½ cups (218 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour); ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into pieces); 1 cup (198 g) plus 2 tablespoons sugar, (divided); 1 ½ tablespoons lemon zest, (made with a rasp-style zester); 1 teaspoon vanilla extract; 3 large eggs, (separated); ½ cup (128 g) thick lactose-free plain yogurt, (such as Siggi’s); ¾ cup (180 ml) Low FODMAP Lemon Curd; Confectioners’ sugar; optional

Instructions

Prep:15minCook:45min

This Low FODMAP Lemon Crumb Cake features a lemon cake, lemon curd and a lemony crumb topping, all baked in a square pan. Obviously aimed at lemon lovers! I came across a recipe for a similar cake, but it was packed with high FODMAP ingredients and was begging for a FODMAP IT!™ makeover, so here we go! PS: You do have to have the Low FODMAP Lemon Curd made and chilled first, so plan accordingly.

Updated at: Fri, 04 Sep 2026 06:33:13 GMT