Name: Lemon-Yogurt Crumb Cake
Ingredients: 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; 1 teaspoon vanilla; 3/4 cup Quick and Easy Lemon Curd; 1/4 cup powdered sugar

Print Recipe

No ratings yet

Lemon-Yogurt Crumb Cake

Course: Dessert

Keyword: cake, lemon

Servings:

Author: Southern Living

Ingredients

CRUMB TOPPING

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

CAKE BATTER

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
1 teaspoon vanilla
3/4 cup Quick and Easy Lemon Curd
1/4 cup powdered sugar

Instructions

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.