Author: Nikki
- ½ cup butter
- 1 cup sugar
- 1 egg
- 1 cup sour cream
- 3 Tablespoons lemon zest
- 4 Tablespoons lemon juice
- ½ teaspoon salt
- 3 teaspoons baking powder
- 2 cups flour
Crumb topping
- 6 Tablespoons butter
- 1 cup sugar
- 1 cup flour
- 1 Tablespoon lemon zest
Glaze
- ½ cup powdered sugar
- 3 Tablespoons heavy cream
- ½ teaspoon lemon zest
- Preheat oven to 375 degrees F.
- Spray springform pan with vegetable cooking spray.
- In a large mixing bowl beat butter and sugar until creamy.
- Add egg and sour cream mix again.
- Add lemon zest and lemon juice and mix again.
- Sift together salt, baking powder, and four and stir into the wet mixture. DO NOT OVER MIX!
To make crumb topping
- In a small mixing bowl combine butter, sugar, flour, and lemon zest with a fork until crumbly.
- Sprinkle over cake.
- Bake for 30 to 35 minutes or until done. To determine when cake is done insert a long toothpick. If it comes out clean it is done.
- Carefully remove cake from springform pan and place on cake stand.
To make glaze
- Combine all ingredients and drizzle glaze over the top. Serve warm or at room temperature.
Recipe by Chef in Training at https://www.chef-in-training.com/lemon-crumb-cake/
3.4.3177