Preparation / Directions:
Preheat the oven to 325. Oil the bottom, sides andd center tube of a 9 1/2- or
10" tube pan with sides at least 3 3/4" high. Line the bottom with parchment
or waxed paper, oil the paper.
For the topping: Mix the flour, both sugars and cinnamon in a medium bowl.
Use a fork or fingers to mix in the butter pieces until crumbs form. Set
For the cake: Mix the egg yolks, condensed milk, lemon juice and 1 tsp.
lemon zest in a small bowl and set aside.
Sift the cake flour, baking powder, baking soda and salt. Set aside. Beat the
eggs and sugar in a large bowl on medium speed about 2 minutes until the
mixture is fluffy, thick and lightened to a cream color. On low speed,
mix in the oil, vanilla, almond extracts and the remaining 1 tsp. lemon
Mix in the flour mixture just until it is incorporated. Mix the sour cream
the batter until it is blended. Stir the reserved lemon mixture into the
batter just to swirl it through lightly. Do not incorporate the lemon
completely into the batter.
Pour the batter in the prepared pan. Bake in the preheated oven 35 minutes.
Then gently sprinkle the reserved crumb topping over the top of the cake,
continue baking 40 minutes longer until a toothpick inserted in the center
comes out clean. Cool the cake in the pan 15 minutes. Carefully loosen the
cake from the sides and the center tube of the pan. Invert the cake on a wire
cake rack or plate. Carefully remove and discard the paper lining. Put another
wire rack on the bottom of the cake and invert
the cake so it is right-side up, finish cooling. Slide the cake on a serving
plate. Serve at room temperature. The covered cake can be stored at room
Spoonfuls of lemon filling mixed into this cake batter produce moist
ripples of intense lemon flavor throughout. The crumb topping gives a
contrasting crunch. Adding the crumb topping after the cake is partially
baked prevents the crumbs from sinking in the batter. Since the crumb
topping makes this cake feel firm on top, I depend on a toothpick to
test it for doneness.