Lemon-Yogurt Crumb Cake Recipe

Name: Lemon-Yogurt Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1/4 cup powdered sugar

Servings: persons

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
1/4 cup powdered sugar

1
Prepare Crumb Topping: Preheat oven to 350u00b0. 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 350u00b0 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.

1323

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CRUMB TOPPING, 1 1/2 cups all-purpose flour, 2/3 cup granulated sugar, 1 tablespoon lemon zest, and more.

Yes, Lemon-Yogurt Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Yogurt Crumb Cake

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