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To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.
Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.
First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.
To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.
Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.
Spread 1 cup of lemon curd over the batter but don’t go all the way to the edges (or it will burn during baking).
Spoon the remaining batter on top.
Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.
Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
Dust with powdered sugar before serving if desired.