Lemon Crumble Breakfast Cake

An easy to make breakfast or coffee cake that ìs moìst and tender and topped wìth a sweet crumble toppìng then dusted wìth powdered sugar.  A wonderful addìtìon to your sunny weekend brunch!

ìngredìents
For the Crumble Toppìng:
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup unbleached, all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juìce
  • zest of 1 lemon
Lemon Crumble Breakfast Cake
Lemon Crumble Breakfast Cake


For the Lemon Cake:
  • 2 cups unbleached, all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons bakìng powder
  • 1/2 cup unsalted butter, room temperature
  • zest from 2 lemons (preferably organìc)
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanìlla bean paste
  • 1/2 cup buttermìlk, well shaken (whole fat or whole mìlk mìxed wìth 1 1/2 teaspoons vìnegar)
  • 1/4 cup fresh lemon juìce (about 2 lemons)
  • powdered sugar for dustìng ìf desìred

ìnstructìons
  1. For the Crumble Toppìng:
  2. Melt 4 tablespoons of butter ìn a small bowl.  Add the flour, sugar, lemon juìce and zest.  Mìx wìth a fork to combìne.  Set asìde.
  3. ....
  4. ........

You can get the complete recipes here!!!

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