Have you ever taken a bite of something and it was so good that you stopped in mid chew as your eyes rolled to the back of your head?? Then overtaken by the sheer delight of this wonderful morsel you either savored it ever so slowly or gobbled it down because you feared that the culinary police may come and snatch it away from you. Yeah those were two incredibly long sentences but I hope you get the point. This simple crumb cake is divine.
That first glorious bite was a perfect ratio of cake to streusel and a lovely contrast in textures. If you’ve never had the pleasure of tasting a Meyer Lemon the taste is a cross between an orange and a lemon. Combined with the buttery taste and crunch of the streusel it was one of the best sweet treats I’ve had in a long time. This recipe makes a boatload of streusel so I halved it and still had more than enough.
Without a doubt this cake will make a return appearance on my table. Hope the Mr. likes it!
This recipe was found at Go Bold with Butter.
- 1 ¾ cups all-purpose flour
- ¾ cup light brown sugar
- 1 tsp salt
- ¾ cup butter, cold
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 3 TBS Meyer lemon zest
- 3 TBS Meyer lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup powdered sugar
- 4 TBS Meyer lemon juice
- For the streusel mix together flour, brown sugar and salt. Cut in the butter with a fork or pastry cutter until small clumps form.
- Streusel will last up to three days covered in the refrigerator.
- Preheat the oven to 350°F and butter a 9-inch spring form cake pan.
- Whisk together flour, baking powder, baking soda and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy; about 5 minutes.
- Add the eggs one at a time, and then add the lemon zest, lemon juice and vanilla.
- Reduce the mixer to low, and add the flour mixture in 3 additions, alternating with the sour cream.
- Spoon the batter into the prepared cake pan.
- Sprinkle the streusel over the top of the cake and bake for 50 to 55 minutes.
- Let cool in the pan 15 minutes.
- Remove from the spring form pan, cool completely on a cooling rack.
- Whisk together powdered sugar and lemon juice then drizzle over the cooled cake.
- Let the glaze set, and slice.
This is my second venture into crumb cakes and Meyer Lemon. The Lemon Blueberry Crumb Cake was fantastic as was the Meyer Lemon Buttermilk Pie.
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