LEMON SUGAR CRUMB CAKE
Ingredients
1 lemon (preferably organic, well washed and dried)
2 cups granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons cold unsalted butter /4 cup, cut into pieces
Wet Ingredients
2/3 cup milk
2 large eggs
1/3 cup sour cream
1 teaspoon vanilla extract
LEMON SUGAR CRUMB CAKE
Instructions
Preheat oven to 350F. Spray a 9×9 square baking pan and line with parchment paper if you want to lift and cut. This is optional.
Carefully peel the zest from the lemon using a toothed vegetable peeler. You only need the yellow color, not the bitter white pith.
Place the sugar along with the rind in the bowl of a food processor. Process for about 1 minute, scraping down the sides as needed, until the peels are completely incorporated into the sugar.
Add the flour, baking powder, and salt to the food processor and blend everything.
Put the butter in a bowl. The combination of pulses is probably around 20 pulses. The mixture should be crumbly and the butter should be very finely dispersed.
Measure 1 cup of the mixture and set aside.
Mix wet ingredients and add to dry ingredients until well combined. Spread the dough into the mold and top with the reserved breadcrumbs. Note: Use your fingertips to create larger clumps to create a nice texture on the surface. Simply squeeze the dry mixture a little with your fingers to create crumbs of the desired size.
Bake for 40-45 minutes, until the wet dough comes out clean and a toothpick comes out clean.