Name: Lemon Crumb Cake
Total time: 60 min
Ingredients: 1/3 cup sour cream; 3 eggs, room temperature; 1/4 tsp baking powder; 1 stick unsalted butter, room temperature; 1/4 tsp baking soda; 1/4 tsp salt; 1 & 1/2 cups all purpose flour; 3/4 cup all purpose flour; 4 tbsp lemon zest, from about 2 lemons; 1 cup sugar; 6 tbsp cold unsalted butter, cut into smaller pieces; 2 tbsp fresh lemon juice; 6 tbsp brown sugar; 1 tbsp lemon zest; 1/2 tsp salt

Crumb Cake

What ingredients do I need to make Crumb Cake?

What equipment do I need to make Crumb Cake?

Can I use a substitute for butter in the recipe?

How can I adjust the recipe to make it gluten-free?

What should I do if the crumb topping is too dry?

Lemon Crumb Cake - this breakfast cake is tender with the perfect amount of fresh lemon flavor! We love the crumb topping, it has lemon zest in it!

Milk

Eggs

Wheat

Vegetarian

Creams & Creamers

gram

sour cream

eggs

Rising Agents

baking powder

Butter & Margarine

unsalted butter

baking soda

Seasonings

salt

Flour & Meal

all purpose flour

Fresh Fruit

lemon

Sugars & Sweeteners

sugar

Juice

milliliter

lemon juice

brown sugar

Vitamin K

Vitamins

Folic Acid (B9)

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Cholesterol

Choline

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Beta-carotene

Vitamin A

Selenium

Minerals

Protein

Vitamin C

Lactose

Carbohydrates

Sugar

Manganese

Trans fatty acids

Lutein+zeaxanthin

Beta-cryptoxanthin

Pantothenic acid (B5)

Vitamin D

Dietary Fiber

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Water

Calories

Dietary Folate Equivalents

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Lemon Crumb Cake

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