Boo hoo!!! I’m crying because I used the rest of my lemons on this cake. I can see more on Eileen’s tree next door. Just need to pull some pantyhose over my head tonight, drug her dog “Amanda Barks-A-Lot,” sneak on over there & help myself… That or ask her for some.
You probably have most of these ingredients:
You might not have lemon curd but can buy it pre-made at most grocery stores:
INGREDIENTS:
Crumb Topping
1-1/2 c all-purpose flour
2/3 c sugar
1 TBSP lemon zest
1 TBSP orange zest
1/8 tsp salt
1/2 c cold butter, cut into pieces
Cake Batter
1/2 c butter, softened
1-1/2 c sugar, divided
3 eggs, separated
1-1/2 c flour
1/8 tsp baking soda
1/2 c plain Greek yogurt
1 TBSP lemon zest
3/4 c lemon curd
1/4 c powdered sugar
Preheat oven to 350.
Make the crumb topping first. It’s easy. Combine flour, sugar, lemon & orange zest and salt. Add butter & cut into flour mixture with a pastry cutter.
Voila!
Cover & chill in refrigerator.
Now make the batter:
Beat the butter until creamy.
Then add 1-1/4 c of the sugar and beat for about 3 minutes. You want it fluffy. Add egg yolks.
The original recipe says to add them one at a time but I added them all at once because I have 2 small children who get all up in my business when I’m trying to cook.
(And here I thought I was being fancy by having them separated at ALL.)
Beat just until they’re incorporated.
In another bowl, whisk together flour & baking soda.
Just this leetle teeny tiny amount of baking soda makes a big difference!
Add about 1/3rd of it to butter mixture, then add 1/2 the yogurt,
then another 1/3rd of the flour mixture, then the rest of the yogurt and finally the last 1/3 of the flour.
Finally, stir in the zest. Be careful not to over mix this.
In another bowl – beat the egg whites at a high speed until foamy. Then add the last 1/4th cup of sugar, a little at a time, until stiff peaks form.
Fold whites into the batter. Pour batter into a greased & floured 9×9″ square pan.
Drop dollops of lemon curd on top of batter.
Swirl curd into the batter with a knife.
Sprinkle crumb mixture on top & pop into the oven for 45-50 minutes.
I definitely needed to bake mine for 50. Original recipe says stick a toothpick in to see if it comes out clean BUT it might not b/c of the curd. My curd tricked me and I baked it too long. What I recommend is gently shaking the pan – if it jiggles a lot it needs a little more time.
Sprinkle with powdered sugar & serve. YUM!
- CRUMB TOPPING
- 1-1/2 c all-purpose flour
- ⅔ c sugar
- 1 TBSP lemon zest
- 1 TBSP orange zest
- ⅛ tsp salt
- CAKE BATTER
- ½ c butter, softened
- 1-1/2 c sugar, divided
- 3 eggs, separated
- 1-1/2 c flour
- ⅛ tsp baking soda
- ½ c plain Greek yogurt
- 1 TBSP lemon zest
- ¾ c lemon curd
- ¼ c powdered sugar
- Preheat oven to 350.
- Make the crumb topping first. Combine flour, sugar, lemon & orange zest and salt. Add butter & cut into flour mixture with a pastry cutter. Cover & refrigerate.
- In a large bowl, beat the room temp butter on high until creamy.
Source: Southern Living Magazine
4 comments on Lemon-Yogurt Crumb Cake
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Sunita
July 31, 2013 at 3:36 am (4083 days ago)Stumbled upon your website. Really like the way you write. Funny and irreverent. Will try the lemon yogurt crumb cake.
Christina
September 19, 2013 at 4:08 pm (4032 days ago)Oh great! Let me know how it turned out!
Terri
March 8, 2015 at 9:25 am (3497 days ago)I made this to take to church today and it was an overwhelming success! I also had to keep it in the oven for 50-55 mins. I didn’t test it but the edges were browning so I knew when to take it out.
If I had a lemon tree (or a neighbor to steal them from) I would make this often and sell it. It’s THAT good!
Christina
March 9, 2015 at 3:53 pm (3496 days ago)Glad it turned out for you, Terri!