Lemon Crumb Cake
With brown sugar-based crumbs sprinkled across a lemony batter, you'll love this Lemon Crumb Cake brought to you by Nature's Yoke Eggs.
Ingredients
- 2 1/2 cup flour
- 1 tbsp lemon zest
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup unsalted butter
- 1 1/2 cup white sugar
- 2 large Nature's Yoke eggs
- 3 Nature's Yoke egg yolks
- 2 tbsp fresh lemon juice
- 1 cup low-fat buttermilk
CRUMBS
- 1 cup flour
- 1/2 cup packed light brown sugar
- 1/2 tsp baking powder
- 1/2 cup butter
Instructions
- Preheat oven to 350 F. Grease a 9x13 pan with cooking spray.
- Whisk flour, lemon zest, baking powder, and baking soda together in a bowl. Set aside.
- Beat butter and sugar in a large bowl using an electric mixer until light and fluffy.
- Beat eggs and egg yolks, one at a time, into creamed butter mixture on low speed, beating well after each addition.
- Beat lemon juice into butter mixture.
- Add flour mixture, alternating with buttermilk, into the butter mixture just until batter is combined. Pour into 9x13 pan.
- Combine flour, sugar and baking powder in a small bowl to make crumbs. Cut butter in until crumbly. Sprinkle evenly over batter.
- Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
