lemon buttermilk crumb cake
Obtained online. http://www.laurenslatest.com/lemon-buttermilk-crumb-cake/
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yield
24
prep time
2 Hr
cook time
20 Min
method
Bake
Ingredients For lemon buttermilk crumb cake
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2 2/3 call-purpose flour
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2 cgranulated sugar
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1/2 tspsalt
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1/2 tspbaking soda
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1/2 tspbaking powder
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1 cbuttermilk
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1 ccanola oil
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2 tspvanilla
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2 Tbsplemon zest
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2eggs, beaten
- FOR THE GLAZE
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1/3 cfresh lemon juice
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1/3 cgranulated sugar
- FOR THE FROSTING
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14 Tbspsoftened butter
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8 ozsoftened cream cheese
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3 cpowdered sugar
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1 tspvanilla
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2 Tbsplemon zest
- FOR THE CRUMB TOPPING
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1 cpowdered sugar
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1 call purpose flour
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1/4 ccold butter, cubed
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1/2 tspvanilla
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2 Tbspmilk
How To Make lemon buttermilk crumb cake
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1Preheat oven to 325 degrees. Line half sheet pan with parchment paper or spray generously with nonstick cooking spray. Set aside. In a large bowl, whisk flour, sugar, salt, baking soda and baking powder together until combined. Create well in the center. Pour buttermilk, oil, vanilla, lemon zest and beaten eggs into the well. Stir to combine wet with dry ingredients to create cake batter. Pour into prepared baking sheet and smooth the top. Bake 20-25 minutes or until lightly golden and toothpick comes out clean after being inserted. Set aside to cool.
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2For the glaze, microwave lemon juice with sugar until sugar dissolves, about 2 minutes. {Be sure to stir every 20-30 seconds to prevent it from bubbling over.} Spoon glaze over cake, paying special attention to edges. For the frosting, mix butter, cream cheese, powdered sugar, vanilla and lemon zest together until smooth. Spread over entire cooled and glazed cake.
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3For the crumb topping, stir powdered sugar and flour together to combine. Cut cold butter into dry ingredients. Add in vanilla and just enough milk to create crumbs. Sprinkle crumbs overtop of cake. Serve. Or cover tightly with plastic wrap and refrigerate until ready to serve.
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