Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Breakfast / Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Ingredients:
For the Crumble Topping:
- 4 tablespoons unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 teaspoon salt
For the Lemon Cake:
- 1/2 cup unsalted butter, softened
- 2 tablespoons lemon zest (about 2 lemons)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1/2 cup sour cream
- 1/4 cup milk
- Powdered sugar for dusting, optional
Preparation:
- Preheat Oven: Set your oven to 325°F (163°C). Grease and flour an 8-inch springform or cake pan. Line the bottom with parchment paper.
- Make Crumble Topping: In a small bowl, combine melted butter, flour, sugar, lemon zest, and salt for the crumble. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together butter, sugar, and lemon zest until light and fluffy.
- Add Wet Ingredients: Mix in eggs, vanilla, lemon juice, salt, and baking powder until well combined.
- Incorporate Dry Ingredients: On low speed, add half of the flour, mix, then add sour cream. Follow with the remaining flour and milk. Mix just until combined.
- Assemble Cake: Pour the batter into the prepared pan. Sprinkle the crumble topping evenly over the batter.
- Bake: Place in the oven and bake for about 40 minutes, or until the top is a light golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Let the cake cool on a wire rack for at least 30 minutes. Dust with powdered sugar before serving if desired.
Notes:
- The lemon zest gives this cake a fresh and vibrant flavor.
- This cake is perfect for a weekend brunch or as a sweet start to your day.
- Store any leftovers in an airtight container to keep it moist.