Lemon Crumble Breakfast Cake


°4 tbsp unsalted butter dissolved

°3/4 cup flour for all purposes

°1/3 Cup Sugar Sweetheart

°1 tbsp lemon peel (about 1 lemon)

°1/4 teaspoon salt

+Lemon cake:

°1/2 cup unsalted butter, soft

°2 tbsp lemon peel (about 2 lemons)

°1 cup sweetheart sugar

°2 Large egg, room temperature

°1 teaspoon vanilla extract

°2 tbsp fresh lemon juice (about 1 lemon)

°1/2 teaspoon salt

°2 teaspoons baking powder

°2 cups flour for all purposes

°1/2 cup sour cream

°1/4 cup milk

°Sugar powder for dust, optional


Preheat the oven to 325 degrees Fahrenheit, grease it, 8 inches flour or cake pan. Place the bottom of the pan with parchment paper and set aside.

In a small bowl, make the crumble top it. Stir the melted butter, 3/4 cups flour, 1/3 cups sugar, lemon zest and salt. Set aside.

In a large mixing bowl, grease the butter, sugar and lemon zest together with an electric mixer until light and fluffy.

Add the eggs, vanilla, lemon juice, salt and baking powder and whisk until combined.

On low speed, add half the flour and mix until combined. Add the sour cream and mix until combined, followed by the remaining flour and then milk.

Pour the mixture into a prepared frying pan and sprinkle with a crumbly lid, leaving some larger pieces.

Bake until it reaches light golden brown and a toothpick comes out clean in the middle, about 40 minutes.

Cool on a wire shelf at least 30 minutes before serving. Dust with sugar powder to serve if desired. Enjoy yourself!

Enjoy !