Lemon Crumb Cake

Lemon cake, lemon curd and lemon crumb come together for this delicious breakfast or dessert bite. If you are making the lemon curd from scratch, start with that first. It takes 2-4 hours to chill in the fridge. I suggest making it a day or two ahead of time.

Crumb:
1½ cups all-purpose flour, unbleached
½ cup Monk Fruit Sweetener with Erythritol (Granular)
1 Tbsp. lemon zest, freshly grated
1 pinch sea salt
½ cup butter, cold, cut into pieces

Cake:
1½ cups all-purpose flour, unbleached
½ tsp. baking soda
¼ tsp. sea salt
½ cup unsalted butter, softened
1 cup Monk Fruit Sweetener with Erythritol (Granular)
3 large eggs, separated
1 tsp. pure vanilla extract
½ tsp. pure lemon extract
1 Tbsp. lemon zest, freshly grated
½ cup plain full-fat greek yogurt
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
¾ cup lemon curd

Garnish:
Monk Fruit Sweetener with Erythritol (Powdered)

Lemon Curd:
½ cup butter, softened
2 cups Monk Fruit Sweetener with Erythritol (Granular)
2 Tbsp. lemon zest, freshly grated
1 cup lemon juice, freshly squeezed
4 large eggs

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray a 9x9" baking dish with nonstick baking spray.

For the Crumb:
Whisk together the flour, sugar, lemon zest and salt. Add the cold butter and rub it into the flour with your fingers. You want to combine it for a few minutes until the butter is throughout all the flour and the texture almost resembles sand.

For the Cake:
In a bowl, stir together the flour, baking soda and salt.

In the bowl of your electric mixer, beat the butter and sugar together on high speed until creamy, about 3 to 4 minutes. Beat in the egg yolks one at a time. Beat in the extracts and lemon zest until combined.

Beat in half of the flour mixture until just combined. Beat in the greek yogurt. Beat in the remaining dry ingredients until just combined.

In a bowl, beat the egg whites with an electric hand mixer until foamy. Gradually add in the 2 tablespoons of sugar, beating until stiff peaks form. Fold the egg white mixture into the cake batter.

Spread the batter into the greased baking dish. Dollop the lemon curd on top and gently swirl it in with a knife.

Sprinkle the crumb mixture all over the batter. Bake for 40 t0 45 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and sprinkle the top with powdered sugar.

Easy Lemon Curd:
Beat the butter and sugar in the bowl of your electric mixer until creamy. Add the eggs one at a time, beating until each is combined. Beat in the lemon zest. Stream in the lemon juice with the mixer on medium-low speed. The mixture will look curdled.

Transfer the mixture to a microwave-safe bowl. Microwave for 5 minutes, stirring every 1 minute. Then microwave for 1 to 2 more minutes, stirring after each 30 second increment, until it coats the back of a spoon.

Place a piece of plastic wrap over the bowl, pressing it directly into the curd. Refrigerate for 2-4 hours, or until chilled and thick.