Lemon-Yogurt Crumb Cake

• 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 350u0b0. 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 350u0b0 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.

crumb topping, flour, granulated sugar, lemon zest, orange zest, salt, cold butter, cake, butter, sugar, eggs, flour, baking soda, yogurt, lemon zest, powdered sugar

Taken from www.myrecipes.com/recipe/lemon-yogurt-crumb-cake (may not work)