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Lemon Crumble Breakfast Cake
    Lemon Crumble Breakfast Cake


    Servings: 8
    Prep Time: 20 minutes
    Bake Time: 40 minutes
    Cool Time: 30 minutes
    Start to Finish: 1 hour 30 minutes
    Times are approximate


    For the Crumble Topping:
    4 tablespoons unsalted butter, melted
    3/4 cup all-purpose flour
    1/3 cup granulated sugar
    1 tablespoon fresh lemon juice
    zest of 1 lemon
    For the Lemon Cake:
    2 cups all-purpose flour
    1/2 teaspoon salt
    2 teaspoons baking powder
    1/2 cup unsalted butter, room temperature
    zest from 2 lemons (preferably organic)
    3/4 cup granulated sugar
    2 large eggs, room temperature
    1 1/2 teaspoons vanilla bean paste
    1/2 cup buttermilk, well shaken (whole fat or whole milk mixed with 1 1/2 teaspoons vinegar)
    1/4 cup fresh lemon juice (about 2 lemons)
    powdered sugar for dusting if desired

    Suggested Items:
    2 small bowls
    8 inch springform pan
    parchment paper
    stand mixer with paddle attachment
    measuring cup with a spout
    wire rack


    >*For the Crumble Topping:*

    Melt 4 tablespoons of butter in a small bowl. Add the flour, sugar, lemon juice and zest. Mix with a fork to combine. Set aside.

    *For the Cake:*

    Preheat oven to 325°. Invert the bottom of an 8" springform pan (to make it easier to slide the cake off the bottom) then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom with a round of parchment paper and set aside.

    In a small bowl combine the flour, salt and baking powder. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, lemon zest, and sugar. Beat for several minutes until light and fluffy. Scrape down the sides of the bowl as needed. Beat in the eggs and vanilla bean paste just until blended.

    In a measuring cup with a spout, combine the buttermilk with the lemon juice. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk mixture and blend until smooth. Repeat adding 1/3 of the flour, then 1/3 of the buttermilk until both are incorporated.

    Pour the batter into the prepared pan and spread evenly. Sprinkle with the crumble topping (leaving some in large clumps) and bake in the preheated oven for 40 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.

    Cool the cake on a wire rack for at least 30 minutes if serving warm, or cool completely before removing the sides. Carefully slide the cake onto a serving platter and dust with powdered sugar before serving.

    For a simple lemon glaze mix together 1/2 cup powdered sugar with enough fresh lemon juice for a drizzling consistency. Drizzle on top of the cake just before serving.


    Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

    Also parchment paper and wax paper are not the same. Wax paper will catch fire in ovens and/or slow cookers. This recipe calls for parchment paper which is safe for heat.

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