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Lemon Almond Pound Cake (with Streusel)

The following recipe makes 2 bundt cakes, or one large round cake. I only made half the recipe today and used a loaf pan. This is definitely not your average pound cake, but its texture is both dense and moist. The apple is completely optional. I dice it very finely so that the pieces almost melt into the batter. The crumble on top (streusel) is also optional. I just love the crunchy layer it adds this dessert. 

1 cup butter, softened
3 cups white sugar
1 cup plain yogurt
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
2 tablespoons vegetable oil
1 lemon, zest and juice
1 teaspoon almond extract
1 apple, peeled, cored and finely diced (optional)

1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup butter
1 teaspoon cinnamon

Preheat oven at 325°F. Butter and flour two loaf or bundt cake pans.
For the cake batter, cream together sugar and butter. Then add yogurt (I used a Greek yogurt) and oil.
Sift flour, baking soda and salt, and add to the wet mixture alternating with the eggs, one at a time.
Add almond extract, juice and zest of lemon.
Mix in the apple bits.
Pour batter into the prepared cake pans.
Bake for 60 minutes.

For the streusel, mix all ingredients with your fingers until mixture is crumbly.
When the cake has been baking for 30 minutes, open the oven door and carefully sprinkle streusel on top of the cake batter and bake for another 30 minutes (or until toothpick inserted in the middle comes out clean).
I find that it is better to bake the cake for 30 minutes before adding the streusel on top for two reasons: 1. The streusel bakes a lot faster than the cake batter, and it tends to burn before the cake underneath has had enough time to bake, and 2. The streusel mixture is heavier than the cake batter and it tends to sink into the middle of the cake if sprinkled before the cake batter has had time to bake and gain consistency.


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