Lemon Crumb Cake - Bestrecipe005

Crumb Topping

  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1/8 teaspoon kosher salt
  • 1/2 cup cold, unsalted butter, diced

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups 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 homemade Luscious Lemon Curd
  • 1/4 cup powdered sugar

  1. Preheat the oven to 350°F. Grease and flour an 9″
    square pan.
  2. In the bowl of a food processor, combine 1 1/2 cups
    all-purpose flour, 2/3 cup sugar, 1 tablespoon lemon zest, 1 tablespoon orange
    zest, and an 1/8 teaspoon kosher salt. Pulse to combine and then add 1/2 cup
    very cold butter, diced. Pulse until crumbly. Refrigerate until ready to use.
    NOTE: It’s important to use cold butter to get the desired consistency of the
    crumb topping.
  3. While the crumb topping is chilling in the fridge, prepare
    the cake batter. Using a mixer with the beater attachment, cream 1/2 cup
    butter. Add 1 1/4 cups sugar and continue beating until light and fluffy. Add
    egg yolks one at a time, beating after each addition to combine.
  4. In a separate bowl, combine 1 1/2 cups all-purpose flour and
    1/8 teaspoon baking soda. Add this flour mixture to batter alternately with 1/2
    cup plain Greek yogurt, beginning and ending with flour mixture. Stir in 1
    tablespoon lemon zest.
  5. Using the whisk attachment, whisk the 3 egg whites at high
    speed until soft peaks form, about 1-2 minutes, but time will vary depending on
    your mixer. Soft peaks are peaks that flop over instead of standing upright.
    Gradually add remaining 1/4 cup sugar a little at a time, beating another
    minute or so until glossy, stiff peaks form. Be sure to watch carefully. If the
    egg whites turn wispy and dull looking, they are over whipped.
  6. Gently fold egg whites into batter and pour batter into a
    greased and floured 9-inch square (2-inch-deep) pan. Dollop with lemon curd and
    gently swirl with a knife. Sprinkle Crumb Topping over batter.
  7. Bake at 350°F for 55 to 60 minutes. Keep in mind oven temps
    can vary wildly, so if you check the cake and it jiggles at all it needs more
    time. Return it to the oven and bake another 5 minutes or until a wooden pick
    inserted in center comes out clean. Remove from oven and make it rain with a
    dusting of powdered sugar on top of the cake. I use the Oxo Baker’s Dusting
    Wand for a nice even coating of powdered sugar that won’t make a mess all over
    my counters!
  8. Let the cake cool completely before cutting.

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