Lemon-Yogurt Crumb Cake


1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon orange zest
1/8 teaspoon salt
1/2 cup cold butter, cut into pieces
1/2 cup butter, softened
1 1/2 cups granulated sugar, divided
3 large eggs, separated
1 1/2 cups all-purpose flour
1/8 teaspoon baking soda
1/2 cup plain Greek yogurt
1 tablespoon lemon zest
3/4 cup Quick and Easy Lemon Curd
1/4 cup powdered sugar


Servings 8
Adapted from myrecipes.com
Step 1

Prepare Crumb Topping: Preheat oven to 350°. Combine first 5 ingredients; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use.

Prepare Cake Batter: Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1 1/4 cups granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears.

Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.

Beat egg whites at high speed until foamy; gradually add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inch-deep) pan. Dollop with lemon curd; gently swirl with a knife. Sprinkle Crumb Topping over batter.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.


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