Lemon Crumb Cake

[Guest guest]

My family says this is their favorite recipe of mine.

 

Lemon Crumb Cake

 

2 cups all-purpose flour

1 cup sugar

1/2 cup light-brown sugar, packed

4 teaspoons grated lemon peel

3/4 teaspoon ground cinnamon

1/2 cup vegetable oil

2 tablespoons fresh lemon juice

1 cup low-fat sour cream

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

confectioners sugar for dusting

 

Preheat oven to 325 degrees. Lightly butter and flour

8-inch square baking pan.

In large bowl, mix flour, sugars, lemon peel and

cinnamon. Add oil and lemon juice and mix until flour

is evenly moistened and mixture forms crumbs. Set

aside 1 cup of mixture for topping.

In small bowl, whisk together sour cream, egg,

vanilla, baking powder and baking soda until well

blended. Using electric mixer, add sour cream mixture

to large bowl of crumbs and beat on medium speed until

batter is smooth. Spread batter in prepared pan.

Sprinkle reserved crumb mixture evenly over top.

Bake until tester inserted into center of cake comes

out clean, about 40 minutes. Transfer pan to rack and

cool.

Sift powdered sugar over top of cake. Cut into squares

and serve.

Serves 8 to 10.

 

 

 

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