Lemon Sugar Crumb Cake
User Reviews
3.8
Lemon Sugar Crumb Cake
Description
This Lemon Sugar Crumb Cake begins with washing and zesting a lemon, ensuring that only the fragrant yellow zest is used without the bitter white pith. The zest is processed with granulated sugar to distribute the lemon flavor evenly throughout the cake. Dry ingredients including flour, baking powder, and salt are combined with the lemon sugar, then cold butter is pulsed in to create a crumbly topping portion that is set aside.
The wet ingredients—milk, eggs, sour cream, and vanilla extract—are mixed and then gently folded into the dry mixture to create a soft batter. The batter is spread into a prepped 9x9-inch pan, overlaid with the reserved crumb mixture to bake into a golden, crisp topping.
The cake offers a tender crumb with a balance of moist interior and textured crumb, highlighted by lemon's fresh citrus zing. Baking in a square pan allows for easy slicing and serving. This cake fits well with coffee or tea, suitable for breakfast or an afternoon snack.
Organic lemons are preferred to avoid pesticide residues when zesting. If no food processor is available, zest the lemon finely and mix it with the sugar by hand, using more zest if necessary to achieve strong lemon flavor.
Ingredients
- 1 lemon well washed and dried, organic preferred
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter cold, cut in small pieces
wet ingredients
- 2/3 cup milk
- 2 egg large
- 1/3 cup sour cream
- 1 tsp vanilla extract
Instructions
- preheat oven to 350F. Spray a 9x9 square baking pan and line with parchment paper if you want to be able to lift it out for cutting. This is optional.
- Use a serrated vegetable peeler to carefully peel away the zest from the lemon. You want only the yellow, not any of the bitter white pith.
- Put the sugar into the bowl of a food processor, along with the zest. Process, scraping down the sides if necessary, for about a minute or so, until the zest is completely incorporated into the sugar.
- Add the flour, baking powder, and salt into the processor and pulse to combine everything.
- Add the butter to the bowl. Pulse to combine, maybe about 20 pulses. The mixture should be crumbly with the butter well distributed and in very small pieces.
- Measure out 1 cup of the mixture and set aside.
- Whisk together the wet ingredients and add to the dry, mixing just until combined. Spread the batter into the pan, and top with the reserved crumbs. Note: I use my fingertips to make some larger, chunkier crumbs to create a nice texture on the top. Just compress the dry mixture a little between your fingers to make any size crumb you like.
- Bake for 40-45 minutes, until a toothpick comes out without wet batter clinging to it.
Notes
- Use organic lemons and wash them thoroughly before zesting to avoid pesticide residues.
- If you don't have a food processor, grate lemon zest by hand and mix evenly with the sugar; increase zest quantity for stronger flavor when mixing by hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 62mg | 21% |
| Sodium | 122mg | 5% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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