Lemon-Yoghurt Crumb Cake

Thanks to all who left a sweet note on my last post…my heart goes out to Aimee and her family as they walk thru this very difficult season of life. You can read more about that on it’s overflowing.com.

I think baking might be somewhat therapeutic for me. Over the weekend I came across this recipe and was eager to give it a try.  My love for lemon continues with this delicious breakfast or anytime cake. It is a Southern Living recipe and when I saw it I knew I had to make it even though hubby and I are cutting back on our sweets these days. This delightful treat would be a great addition to your Easter brunch.

lemon-yoghurt-crumb-cake

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 yoghurt

1  Tbsp. lemon zest

3/4  cup Quick and Easy Lemon Curd

1/4  cup powdered sugar

Instructions:

Prepare Crumb Topping:  Preheat oven to 350 degrees.  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 yoghurt, 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 a knife. Sprinkle Crumb Topping over batter.

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.

Enjoy!