I'm sure you will love this lemon yogurt crumb cake, Sugar so get your apron
and start to work on it.Hugs, Arlette
Lemon-Yogurt Crumb Cake
Yield: Makes 8 to 10 servings
Total: 5 Hours, 35 Minutes
a.. CRUMB TOPPING
b.. 1 1/2 cups all-purpose flour
c.. 2/3 cup granulated sugar
d.. 1 tablespoon lemon zest
e.. 1 tablespoon orange zest
f.. 1/8 teaspoon salt
g.. 1/2 cup cold butter, cut into pieces
h.. CAKE BATTER
i.. 1/2 cup butter, softened
j.. 1 1/2 cups granulated sugar, divided
k.. 3 large eggs, separated
l.. 1 1/2 cups all-purpose flour
m.. 1/8 teaspoon baking soda
n.. 1/2 cup plain Greek yogurt
o.. 1 tablespoon lemon zest
p.. 3/4 cup Quick and Easy Lemon Curd -See below
q.. 1/4 cup powdered sugar
Preparation
1.. 1. 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.
2.. 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.. 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.. 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.. 5. Bake at 350° 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.
Quick and Easy Lemon Curd
Yield: Makes 2 cups
a.. 6 lemons
b.. 1/2 cup butter, softened
c.. 2 cups sugar
d.. 4 eggs
Preparation
1.. Step One: Grate zest from lemons to equal 2 Tbsp. Cut lemons in half;
squeeze juice into a measuring cup to equal 1 cup.
2.. Step Two: 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.
3.. Step Three: Microwave at HIGH 5 minutes, 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.
4.. Step Four: 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.
5.. Stove-Top Method: Prepare as directed through Step 2, transferring
mixture to a heavy 4-qt. saucepan. Cook over medium-low heat, whisking
constantly, 14 to 16 minutes. Proceed as directed in Step 4.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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