Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups white sugar
• 2 tablespoons lemon zest
• 1 teaspoon lemon juice
• 0.25 teaspoons salt
• 0.5 cups butter , diced

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Set aside.
2. 2 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.
3. 3 In another bowl combine 1 1/2 cups flour, baking soda, and 1/4 teaspoon salt.
4. 4 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.
5. 5 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.

Nutrition per serving