Lemon-Yogurt Crumb Cake

We love the swirls of lemon curd in this cake, but it's also delicious without it.

Lemon-Yogurt Crumb Cake
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands On Time:
30 mins
Total Time:
5 hrs 35 mins
8 to 10 servings



  • 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


  • 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


  1. 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.

  2. 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.

  3. Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.

  4. 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.

  5. 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.

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