Lemon Crumb Cake

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.
Cook Time 40 mins
Total Time 40 mins
Servings 18

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.

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