Lemon Yogurt Crumb Cake

Add to your morning joy with a slice of Lemon Yogurt Crumb Cake 

Lemon Yogurt Crumb Cake

Cook's Notes:  You might not be a fan of yogurt for breakfast and snacking, but I haven’t yet met someone who doesn’t like it in cake. Yogurt brings a lot to the table when it comes to baking. It creates a tender crumb, keeping your cakes perfectly moist. It also adds just a touch of tanginess, similar to sour cream in a cake. In this lemon crumb yogurt cake, the tangy yogurt serves to amp up the bright lemon flavor in the recipe. There’s lemon in each cake component—the cake itself, the curd, and the crumb. While that might seem like lemon overkill, it’s really not as lemon flavor has a subtle flavor. Lemon curd comes in a jar and is usually found in the jelly aisle at the grocery store. 

Ingredients: For the Crumb Topping 

• 1-1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 tablespoons lemon zest
• 1/4 teaspoon salt
• 1/2 cup butter, cold and cut into 1/2-inch pieces
• 1/3 cup of each toasted almonds and coconut

Ingredients for the Cake: 

• 1-1/2 cups all-purpose flour
• 1/8 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 cup butter, softened
• 1-1/4 cups granulated sugar plus 2 tablespoons
• 3 large egg yolks
• 1/2 cup plain Greek yogurt
• 2 tablespoons lemon zest
• 3 large egg whites
• 3/4 cup lemon curd

Directions for Crumb Topping

• Lightly toast almonds and coconut.
• Combine the flour, sugar, lemon zest, and salt. Add the butter and combine using a pastry blender or a fork. Mix until crumbly. I used a food processor for this step-pulsing twice. Stir in toasted almonds and coconut. Place in a bowl, cover, and refrigerate for 45 minutes. 

Directions for the Cake 

• Preheat oven to 350°F. Grease and flour a 9-inch square baking pan.
• Separate whites and yolks. Beat egg whites with 2 tablespoons sugar until stiff and set bowl aside. 
• Whisk together the flour and baking soda. Set aside.
• Using an electric mixer on medium speed, beat the butter and 1 & 1/4 cups sugar until light and fluffy. Add the egg yolks, one at a time, beating just until combined after each addition.
• Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of yogurt. Mix in on low speed the lemon zest and lemon curd.
• Gently fold in egg whites to the batter. 
• Transfer the batter to the prepared pan. Sprinkle with the chilled crumb topping.
• Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
• Serve warm or at room temperature.