An easy to make breakfast or coffee cake that is moist and tender and topped with a sweet crumble topping then dusted with powdered sugar. A wonderful addition to your sunny weekend brunch!
- Prep Time 20 mins
- Cook Time 40 mins
- Total Time 1 hr
- Servings: 8
- 4 tablespoons unsalted butter, melted
- 3/4 cup unbleached, all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- 2 cups unbleached, all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, room temperature
- zest from 2 lemons (preferably organic)
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla bean paste
- 1/2 cup buttermilk, well shaken (whole fat or whole milk mixed with 1 1/2 teaspoons vinegar)
- 1/4 cup fresh lemon juice (about 2 lemons)
- powdered sugar for dusting if desired
Melt 4 tablespoons of butter in a small bowl. Add the flour, sugar, lemon juice and zest. Mix with a fork to combine. Set aside.
Preheat oven to 325 degrees. Invert the bottom of an 8″ springform pan (to make it easier to slide the cake off the bottom) then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom with a round of parchment paper and set aside.
In a small bowl combine the flour, salt and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, lemon zest, and sugar. Beat for several minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Beat in the egg and vanilla bean paste just until blended.
In a measuring cup with a spout, combine the buttermilk with the lemon juice. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk mixture and blend until smooth. Repeat adding 1/3 of the flour, then 1/3 of the buttermilk until both are incorporated.
Pour the batter into the prepared pan and spread evenly. Sprinkle with the crumble topping (leaving some in large clumps) and bake in the preheated oven for 40 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
Cool the cake on a wire rack for at least 30 minutes if serving warm, or cool completely before removing the sides. Carefully slide the cake onto a serving platter and dust with powdered sugar before serving. For a simple lemon glaze mix together 1/2 cup powdered sugar with enough fresh lemon juice for a drizzling consistency. Drizzle on top of the cake just before serving. Optional: serve with Lemon Whipped Mascarpone Cream and fresh fruit. Recipe below
A few of our readers said the cake was somewhat dry on the outside and wet in the middle. If you’re concerned, please bake in a 9×9-inch square pan and adjust the baking time as listed below.
This cake can be baked in a 9×9″ square pan, or a round 8″ or 9″ cake pan. If using a 9″ pan, be sure to adjust the baking time. Check after 30 minutes to ensure it doesn’t over-bake.