Food and Recipes Recipes Lemon-Yogurt Crumb Cake Be the first to rate & review! We love the swirls of lemon curd in this cake, but it's also delicious without it. By Southern Living Editors Published on January 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Hands On Time: 30 mins Total Time: 5 hrs 35 mins Yield: 8 to 10 servings Ingredients CRUMB TOPPING 1 1/2 cups all-purpose flour 2/3 cup granulated sugar 1 tablespoon lemon zest 1 tablespoon orange zest 1/8 teaspoon 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 teaspoon baking soda 1/2 cup plain Greek yogurt 1 tablespoon lemon zest 3/4 cup Quick and Easy Lemon Curd 1/4 cup powdered sugar Directions Prepare Crumb Topping: Preheat oven to 350°. Combine first 5 ingredients; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use. 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. Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest. 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. Bake at 350° 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. Rate it Print