Get the Recipe:
Lemon Yogurt Crumb Cake
Lemon Yogurt Crumb Cake is a light, moist cake full of lemon flavor.
Ingredients
For the crumb topping:
- 1 ½ cups (180 g) all-purpose flour
- ⅔ cup (133 g) granulated sugar
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into 1/2-inch pieces
For the cake:
- 1 ½ cups (180 g) all-purpose flour
- ⅛ teaspoon baking soda
- ½ cup (113 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar, divided
- 3 large egg yolks
- ½ cup plain Greek yogurt
- 1 tablespoon lemon zest
- 3 large egg whites
- ¾ cup lemon curd, homemade or store-bought
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Instructions
To make the crumb topping:
- Combine the flour, sugar, lemon zest, and salt. Add the butter and combine using a pastry blender or a fork. Mix until crumbly.
- Cover and chill.
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- Whisk together the flour and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter and 1 & 1/4 cups (250g) sugar until light and fluffy. Add the egg yolks, one at a time, beating just until combined after each addition.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of yogurt. Stir in the lemon zest.
- In a separate bowl, beat the egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup (50g) sugar and continue beating until stiff peaks form. Gently fold into the batter.
- Transfer the batter to the prepared pan. Drop the lemon curd over the batter. Use a knife to swirl the curd gently into the cake. Sprinkle with the chilled crumb topping.
- Bake 45 to 50 minutes, our until a pick inserted into the center comes out clean.
- Serve warm or at room temperature.
Notes
- Recipe slightly adapted from Southern Living.
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