Prep Time::25 mins
Cook Time::35 mins
Total Time:: 1 hr
Servings::12
Ingredients
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Crumb Topping
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons lemon zest
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/2 cup cold butter, diced
Cake
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
3 large eggs, at room temperature
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
2 tablespoons lemon zest
1/4 cup freshly squeezed lemon juice
1 cup lemon curd
1 tablespoon confectioners sugar, or as needed, for dusting (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Set aside.
Make crumb topping by combining 1 1/2 cups flour, 1 cup sugar, 2 tablespoons lemon zest, 1 teaspoon lemon juice, and 1/4 teaspoon salt. Cut in cold butter until mixture resembles coarse sand. Set aside.
In another bowl combine 1 1/2 cups flour, baking soda, and 1/4 teaspoon salt.
In a large bowl, beat 1/2 cup butter and 1 cup sugar until creamy. Add eggs, one at a time, beating after each addition. Add lemon extract, vanilla, 2 tablespoons lemon zest and 1/4 cup lemon juice. Add dry ingredients and mix just until all ingredients are moistened.
Spread batter into pan, top with lemon curd and add crumble evenly over top. Bake until a toothpick inserted near the center comes out clean, 35 to 40 minutes. Let cool on a wire rack. Remove springform pan; sprinkle confectioner’s sugar over top of cake.