Categories: Cakes - Frosting - Icing
Ingredients
- Crumb Topping:
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 Tbsp. lemon zest
- 1 Tbsp. orange zest
- 1/8 tsp. 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 tsp. baking soda
- 1/2 cup plain Greek yogurt
- 1 Tbsp. lemon zest
- 3/4 cup Quick & Easy Lemon curd
- 1/4 cup powdered sugar
Directions
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Prepare Crumb Topping:
- Preheat oven to 350 degrees. Combine first 5 ingredients; cut cold butter into flour mixture with a pastry blended or fork until crumbly. Cover and chill until ready to use.
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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.
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Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.
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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.
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Bake at 350 degrees 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.