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Preheat oven to 350 F. Line 8x8x2 square baking pan with parchment paper, leaving an overhang on the sides, spray with non-stick spray and set aside.
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Make the crumb topping: in a bowl stir together the flour, sugar, brown sugar and salt. Then add the melted butter and stir with a fork until pea size crumbs form. Set in the fridge until ready to use.
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Make the cake: beat softened butter for a minute, then add the sugar and beat until creamy. Add lemon zest, vanilla and eggs and mix to combine.
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Add the sour cream and mix well, then mix in the flour, baking powder and salt. Spread half of the batter in prepared pan.
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Spread 1 cup of lemon curd over the batter, but don’t go all the way to the edges (or it will burn during cooking).
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Spoon remaining batter on top.
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Beat cream cheese, vanilla, sugar and egg until smooth. Spread cream cheese mixture over the batter.
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Sprinkle with the crumb topping and bake for 45-55 minutes or until the center is set. If starts to brown too much, tent top with foil.
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Cool for 30 minutes in pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
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Dust with powdered sugar before serving.