Lemon-Yogurt Crumb Cake

By jeknudson

OMG this Lemon-Yogurt Crumb Cake is good! We love the swirls of lemon curd in this cake, but it's also delicious without it. Enjoy!

Southern Living

FEBRUARY 2013

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

Preparation

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.