An easy to make breakfast or coffee cake that is moist and tender and topped with a sweet crumble topping then dusted with powdered sugar. A wonderful addition to your sunny weekend brunch!
Ingredients for 8 servings
For the Crumble Topping:
4 tablespoons unsalted butter, melted
3/4 cup unbleached, all-purpose flour
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
zest of 1 lemon
For the Lemon Cake:
2 cups unbleached, 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
1 large egg, room temperature
1 1/2 teaspoons vanilla bean paste
1/2 cup buttermilk, well shaken
1/4 cup fresh lemon juice (about 2 lemons)
powdered sugar for dusting if desired
Read the Instructions here