An easy to make breakfast cake with a moist, tender crumb topped with a sweet crumble topping. Lemon flavor in every bite!
Ingredients
For the Crumble Topping:
⅓ cup granulated sugar (80g)
zest of 1 lemon (no white pith)
4 tablespoons unsalted butter melted (56g or 2oz)
¾ cup all-purpose flour (100g)
1 tablespoon fresh lemon juice
For the Lemon Cake:
¾ cup granulated sugar (170g)
zest from 2 lemons (preferably organic)
2 cups all-purpose flour (252g)
½ teaspoon salt
2 teaspoons baking powder
½ cup unsalted butter room temperature (113g or 4oz)
2 large eggs, room temperature
1 ½ teaspoons vanilla extract or vanilla bean paste
½ cup buttermilk well shaken (4oz)
¼ cup fresh lemon juice about 2 lemons (2oz)
powdered sugar for dusting if desired
Instructions
For the Crumble Topping:
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