Ingredients
Crumb Topping:
- 1 ½ cups All-purpose flour
- â…” cup Sugar
- 1 tablespoon Lemon zest
- 1 tablespoon Orange zest
- â…› teaspoon Kosher salt
- ½ cup Unsalted butter, cold and diced
Cake Batter:
- ½ cup Unsalted butter, softened
- 1 ½ cups Sugar, divided
- 3 large Eggs, separated
- 1 ½ cups All-purpose flour
- â…› teaspoon Baking soda
- ½ cup Plain Greek yogurt
- 1 tablespoon Lemon zest
- ¾ cup Lemon curd
- ¼ cup Powdered sugar (for dusting)
Instructions
1. Topping: Pulse flour, sugar, zests, and salt in a food processor. Add cold butter and pulse until crumbly. Refrigerate.
2. Cream: Preheat oven to 350°F. Cream butter and 1 ¼ cups sugar until fluffy. Add yolks one at a time.
3. Mix: Alternately mix in flour/baking soda and yogurt. Stir in lemon zest.
4. Egg Whites: Whip whites to soft peaks, then add remaining ¼ cup sugar and whip to stiff, glossy peaks. Gently fold into batter.
5. Bake: Pour into a greased 9-inch square pan. Dollop with lemon curd and swirl. Top with crumb mixture.
6. Finish: Bake 55-60 minutes. Cool completely, then dust with powdered sugar.
Notes
- Cold Butter: Use very cold butter for the topping to ensure perfect, chunky crumbs.
- Egg Whites: Whipping egg whites and folding them in is crucial for a light, tender crumb.
- Doneness: Oven temperatures vary; verify with a wooden pick that comes out clean.
- Wait to Serve: This cake tastes even better after resting, as the lemon curd sets and flavors meld.
- Storage: Best kept at room temperature for up to 3 days. Freezes well for up to 3 months.
- Prep Time: 20
- Cook Time: 60
- Category: Easy Cakes
- Method: Baking
- Cuisine: American / New York Style