Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Oil for the pan
                        For the Crumb Topping:
     1/4           Cup  all-purpose flour
  2                  T  firmly packed light brown sugar
  2                  T  granulated sugar
     1/4          Tsp.  ground cinnamon
  3                  T  cold unsalted butter -- cut in pieces
                        For the Cake:
  2              Large  egg yolks
  1                Can  sweetened condensed milk -- (14 oz)
     1/3           Cup  fresh lemon juice
  2               Tsp.  grated lemon zest
  2 3/4           Cups  cake flour
  1               Tsp.  baking powder
     1/2          Tsp.  baking soda
     1/2          Tsp.  salt
  3              Large  eggs
  2               Cups  sugar
  1                Cup  canola or corn oil
  2               Tsp.  vanilla extract
     1/2          Tsp.  almond extract
  1                Cup  sour cream

Preparation:

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 aside. 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, slowly mix in the oil, vanilla, almond extracts and the remaining 1 tsp. lemon zest. Mix in the flour mixture just until it is incorporated. Mix the sour cream into the batter until it is blended. Stir the reserved lemon mixture into the cake batter just to swirl it through lightly. Do not incorporate the lemon mixture 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 (12 servings) 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.

Nutritional Information:

7801 Calories (kcal); 101g Total Fat; (11% calories from fat); 82g Protein; 1675g Carbohydrate; 1192mg Cholesterol; 3062mg Sodium