Hi all– It was a perfect match. I saw this Lemon Crumble Breakfast Cake on Pinterest and the next week got a big bag of lemons from a friend who was smart enough to plant a row of citrus trees in her yard.
And you don’t have to serve this for breakfast. you know. We had it with a group of friends who came in last Wednesday night for our weekly time to pass around hugs and laugh and talk and pray together. It’s fresh and bright– just a nice little piece of cake on a plate to go with your mug of tea.
LEMON CRUMBLE BREAKFAST CAKE
1/4 cup (4 oz.) butter, melted
1/3 cup sugar
3/4 cup flour
grated rind of 1 lemon
1 tab. lemon juice
3/4 cup sugar
grated rind of 2 lemons
1/2 cup canola oil
1 tsp. vanilla
1/2 cup buttermilk*
1/4 cup lemon juice
2 cps flour
2 tsp. baking powder
1/2 tsp. salt
garnish: powdered sugar
In a small mixing bowl, make the streusel by mixing together the 1/3 cup sugar sugar and melted butter with a fork. Then stir in the 3/4 cup flour flour, lemon rind and 1 tablespoon lemon juice. Set it aside.
For the cake, stir together the 3/4 cup sugar, grated rind of 2 lemons, oil, egg vanilla and buttermilk. Then mix in the 2 cups flour, baking powder and salt.
Scoop the thick batter into a 8″ or 9″ spring form pan (or deep cake pan) that has been sprayed with cooking spray. With your fingers, crumble the streusel into little bits over the cake batter.
Pop it into the oven for 45 to 50 minutes until a thin knife inserted into the cake comes out clean.
When you’re ready to serve the cake dust the top with powdered sugar through a sieve. Enjoy!
*In place of buttermilk, you can use a tablespoon of cider vinegar and milk to make 1/2 cup.