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🧁 Ingredients
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120g) sour cream or Greek yogurt
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
For the Lemon Curd (or use 1/2 cup high-quality store-bought):
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) fresh lemon juice
- 2 tbsp lemon zest
- 4 tbsp (60g) unsalted butter, cubed
For the Crumb Topping:
- 3/4 cup (95g) all-purpose flour
- 1/3 cup (65g) brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- 5 tbsp (70g) unsalted butter, melted
👩🍳 Instructions
🔸 Make the Lemon Curd (Skip if using store-bought):
- In a saucepan, whisk eggs, sugar, lemon juice, and zest.
- Cook over low-medium heat, stirring constantly for 5–7 minutes, until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in butter until smooth.
- Strain (optional) and refrigerate to cool.
🔸 Make the Crumb Topping:
- Mix flour, sugars, cinnamon, and salt.
- Stir in melted butter until large crumbs form. Set aside.
🔸 Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform or square pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla, lemon zest, and juice.
- Add sour cream and beat until smooth.
- Fold in dry ingredients just until combined — do not overmix.
🔸 Assemble & Bake:
- Spread half the cake batter into prepared pan.
- Spoon or spread lemon curd evenly over it.
- Top with remaining batter, then sprinkle crumb topping over the surface.
- Bake for 40–50 minutes, or until a toothpick inserted into the cake (not lemon curd) comes out clean.
- Let cool in the pan for 15–20 minutes before slicing.
