Lemon Crumble Breakfast Cake
Start your day with a burst of fresh lemon flavor! This Lemon Crumble Breakfast Cake is a perfect balance of tangy and sweet, with a crumbly topping that makes it irresistibly delicious.
Ingredients
For the Crumble Topping:
- 4 tablespoons unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 teaspoon salt
For the Lemon Cake:
- 1/2 cup unsalted butter, softened
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1/2 cup sour cream
- 1/4 cup milk
- Powdered sugar for dusting (optional)
Preparation
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly flour the sides.
- Make the Crumble Topping: In a small bowl, combine the melted butter, flour, sugar, lemon zest, and salt. Mix until crumbly, then set aside.
- Prepare the Cake Batter: In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy. Add the eggs, vanilla, and lemon juice, and beat until smooth. Mix in the salt and baking powder. Gradually add half of the flour, then the sour cream, followed by the remaining flour and milk, mixing until smooth.
- Assemble and Bake: Pour the cake batter into the prepared pan, spreading it evenly. Sprinkle the crumble topping over the batter, breaking up large clumps for a textured surface. Bake for about 40 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool for 30 minutes on a wire rack. Dust with powdered sugar if desired, then slice and serve warm or at room temperature.
Enjoy this delightful, tangy-sweet Lemon Crumble Breakfast Cake as a treat to brighten up your morning or any time of day!