This recipe took a little time but it was worth it. If you live in a nicer city, you can probably find lemon curd at your store. I had to make mine from scratch the day before.
Lemon Curd
6 lemons
1/2 cup butter, softened
2 cups sugar
4 eggs
Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.
Microwave at HIGH. Stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred, about 5 minutes. Time will vary greatly depending up on your microwave.
Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks
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 lemon curd
1/4 cup
powdered sugar
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.
5. Bake at 350° for 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.
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.
5. Bake at 350° for 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.
