Lemon Crumb Cake Food

LEMON CRUMB CAKE

Steps:

• In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter., In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.

LEMON CRUMB CAKE

Steps:

• NOTE: if you are making the lemon curd from scratch, start with that first! It takes 2 to 4 hours to chill in the fridge. I suggest making it a day or two ahead of time.
• Preheat the oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick baking spray.

LEMON CRUMB CAKE RECIPE

Steps:

• Prepare the lemon curd: In a microwave safe bowl, whisk together the sugar and the eggs. Stir in lemon juice and zest. Slowly whisk in the melted butter and place the bowl in the microwave. Heat the lemon mixture in 1-minute intervals or until the mixture becomes thicken enough to coat the back of a spoon. Refrigerate the lemon curd until it has set.
• Preheat the oven to 350 degrees. Spray an 8-inch square pan with non-stick spray and set aside. In the bowl of a stand mixer, combine butter and lemon zest. Add sugar and continue to mix until creamy. Beat in eggs, one at a time, scraping down your bowl as necessary. Stir in lemon juice.
• Combine the flour, baking powder, and salt. Add flour mixture to butter mixture alternatively with the yogurt. Pour batter into the prepared pan. Spread lemon curd over the batter.
• To prepare the crumb, combine the flour, sugar and butter cubes in a bowl. Break down the butter with two forks or a pastry cutter until the mixture looks like small pebbles. Sprinkle over the cake and bake for 45-50 minute or until golden and set.
• Serve cake with powdered sugar.

LEMON CRUMB CAKE

Steps:

• Heat oven to 350ºF.
• Melt 1/2 cup butter. Mix 1-1/4 cups flour, dry gelatin mix and brown sugar in medium bowl until blended. Stir in melted butter; set aside. Mix remaining flour, baking powder and baking soda until blended.
• Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in sour cream and lemon zest. Gradually beat in baking powder mixture.
• Spoon into 9-inch round pan sprayed with cooking spray; top with gelatin mixture.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

LEMON CRUMB CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 13"x9" pan.
• In a large mixing bowl, combine cake mix, eggs, water, and oil; beat at medium speed of electric mixer for 2 minutes.
• Pour into pan.
• In a small bowl, combine flour, sugar, and baking powder.
• Using two knives or a pastry cutter, cut in butter until crumbly.
• Sprinkle crumb evenly over batter.
• Bake until cake tester inserted in center comes out clean (35-40 minutes).
• Cool completely in pan.

LEMON CRUMB CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease& flour an 8" square baking pan.
• Combine flour, both sugars,lemon zest, and cinnamon.
• Add oil and lemon juice and stir just until dry ingredients are all moistened and starts to clump up (mixture should have lots of large clumps of varying sizes, as well as some smaller pea sized lumps - it should be very lumpy, not fine).
• Scoop out 1 cup of this mixture and set aside in a small bowl- this will be your crumb topping.
• Whisk together sour cream, egg, vanilla, baking powder, and baking soda well.
• Using a mixer, add sour cream mixture to clumpy mixture still in mixing bowl and beat until smooth.
• Pour into pan, spreading with a spatula until even.
• Sprinkle reserved clumpy mixture over the top.
• Bake about 40 minutes or until cake tester comes out clean.
• Let cool in pan on wire racks.
• Before serving, sprinkle with powdered sugar, then cut into squares and serve.

BLUEBERRY LEMON CRUMBLE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
• Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
• Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
• Assemble and Bake:
• Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
• In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

LEMON CRUMB CAKE

Steps:

• Position rack in center of oven and preheat to 325°F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping.
• Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top.
• Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover with foil; Store at room temperature.)
• Sift powdered sugar over top of cake. Cut into squares and serve.