This crumb cake has a very delicate and light lemon flavor, chewy and thick crumb topping, and is a wonderful spring or summer twist on a classic baked good!
Preheat oven to 325°F (162°C). Lightly butter and flour a 8-inch square baking dish. Set aside.
In medium bowl, add the flour, sugars, lemon zest, and cinnamon and stir until well combined. Add the oil and lemon juice and mix until mixture begins to form clumps and flour has been fully incorporated. Set aside one full cup of the mixture. Add remaining crumb mixture to the bowl of a stand mixer (fitted with a beater attachment).
In a separate small bowl, whisk together the greek yogurt, egg, vanilla extract, baking powder, and baking soda. Add the wet ingredients to the remaining crumb mixture in the stand mixer with a paddle attachment and beat over low speed until just smooth.
Spread the batter into the greased baking pan. Sprinkle with the reserved crumb topping. Bake for 35 to 45 minutes, or until toothpick inserted in center of cake comes clean.
Transfer to cooling rack and cool. Serve lukewarm or at room temperature (with a dusting of confectioners sugar, if desired).
Tips for Success:
Cake can be made up to a day ahead and covered with foil and stored at room temperature.
Recipe adapted from April 1995 issue of Bon Appetit magazine.