Lemon Crumb Cake



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:


  1. 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.
  2. Rémové thé éggs ând sour créâm from thé fridgé so théy cân bécomé room témpérâturé. Préhéât thé ovén to 350º F.
  3. In â médium mixing bowl, combiné thé flour, sâlt, bâking sodâ, ând bâking powdér. Sét âsidé.
  4. 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.
  5. âdd in thé sour créâm, mix with â spâtulâ.
  6. âdd in thé dry ingrédiénts, hâlf ât â timé, mixing by hând with â spâtulâ just until incorporâtéd.
  7. Sprây ân 8x8 inch bâking dish with non-stick sprây. Trânsfér thé lémon câké bâttér to thé pân ând spréâd événly.
  8. . . .
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