LEMON CRUMB CAKE
A great choice to serve with coffee or tea. Adapted from Bon Appetit magazine. This has a very mild lemon flavor and is not overly sweet- if you prefer more of a lemony punch, add a teapsoon of lemon flavor extract along with the vanilla.
Provided by HeatherFeather
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Grease& flour an 8" square baking pan.
- Combine flour, both sugars,lemon zest, and cinnamon.
- Add oil and lemon juice and stir just until dry ingredients are all moistened and starts to clump up (mixture should have lots of large clumps of varying sizes, as well as some smaller pea sized lumps - it should be very lumpy, not fine).
- Scoop out 1 cup of this mixture and set aside in a small bowl- this will be your crumb topping.
- Whisk together sour cream, egg, vanilla, baking powder, and baking soda well.
- Using a mixer, add sour cream mixture to clumpy mixture still in mixing bowl and beat until smooth.
- Pour into pan, spreading with a spatula until even.
- Sprinkle reserved clumpy mixture over the top.
- Bake about 40 minutes or until cake tester comes out clean.
- Let cool in pan on wire racks.
- Before serving, sprinkle with powdered sugar, then cut into squares and serve.
Nutrition Facts : Calories 406.4, Fat 18.3, SaturatedFat 4.4, Cholesterol 34.7, Sodium 207, Carbohydrate 57.2, Fiber 1, Sugar 34.3, Protein 4.4
LEMON CRUMB CAKE
Provided by Elinor Klivens
Categories Cake Mixer Dairy Dessert Bake Quick & Easy Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 325°F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping.
- Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top.
- Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover with foil; Store at room temperature.)
- Sift powdered sugar over top of cake. Cut into squares and serve.
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