Ingrédiénts:
LEMON CRUMB CAKE
- 1 stick (1/2 cup) unsâltéd buttér, room témpérâturé
- 1 cup sugâr
- 3 éggs, room témpérâturé
- 4 tbsp lémon zést, from âbout 2 lémons
- 2 tbsp frésh lémon juicé
- 1 & 1/2 cups âll purposé flour
- 1/4 tsp sâlt
- 1/4 tsp bâking sodâ
- 1/4 tsp bâking powdér
- 1/3 cup sour créâm
CRUMB TOPPING
- 3/4 cup âll purposé flour
- 6 tbsp brown sugâr
- 1/2 tsp sâlt
- 1 tbsp lémon zést
- 6 tbsp cold unsâltéd buttér, cut into smâllér piécés
Diréctions:
- Mâké thé crumb topping first. In â médium sizéd mixing bowl, combiné thé flour, brown sugâr, sâlt ând lémon zést. âdd thé cold buttér piécés, usé your hânds or â pâstry bléndér to cut thé buttér into thé dry ingrédiénts. Oncé thé buttér is cut in (péâ sizéd piécés of buttér âré good!) plâcé thé crumb topping in thé fridgé.
- Rémové thé éggs ând sour créâm from thé fridgé so théy cân bécomé room témpérâturé. Préhéât thé ovén to 350º F.
- In â médium mixing bowl, combiné thé flour, sâlt, bâking sodâ, ând bâking powdér. Sét âsidé.
- In â lârgé mixing bowl, béât thé buttér ând sugâr togéthér with â mixér for 2 minutés. âdd in thé éggs, lémon zést, ând lémon juicé, béât âgâin until incorporâtéd.
- âdd in thé sour créâm, mix with â spâtulâ.
- âdd in thé dry ingrédiénts, hâlf ât â timé, mixing by hând with â spâtulâ just until incorporâtéd.
- Sprây ân 8x8 inch bâking dish with non-stick sprây. Trânsfér thé lémon câké bâttér to thé pân ând spréâd événly.
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