Good morning everyone!
The sun is shining, the birds are chirping, and my schedule for the day is completely free – perfect timing for a breakfast bake! Now, a lot of breakfast desserts involve blueberries, but believe me, here in Turkey they’re not cheap. Thus, I decided to settle for a lemon crumble cake that I found on the Saving Room for Dessert website. If you follow my blog, I had made an orange yogurt cake before for breakfast, so I’m definitely a fan of citrus.
Lemon Crumble Cake
- 4 tablespoons melted butter
- 3/4 cup (180 gr.) flour
- 1/3 cup (85 gr.) sugar
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- 2 cups (500 gr.) flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup (125 gr.) butter
- zest from 2 lemons
- 3/4 cup (180 gr.) sugar
- 1 large egg
- 1 1/2 teaspoons vanilla powder (original recipe uses vanilla bean paste)
- 1/2 cup (125 ml.) milk (original recipe uses buttermilk)
- 1/4 cup (60 ml.) fresh lemon juice (about 2 lemons)
- powdered sugar (optional)
(The first half of the recipe is for the crumble, the second half for the cake)
Don’t be taken aback by the seemingly long list of ingredients, they’re all quite common kitchen essentials. Also, you won’t need more than 3 lemons for this cake.
- First make the crumble by melting 4 tablespoons of butter and mixing it with the flour, sugar, lemon juice, and lemon zest. I recommend first cutting a wedge of a lemon to squeeze out the juice and then using that same lemon for the zest. After mixing you will have a crumbly mixture.
- Pre-heat the oven to 165 degrees Celsius.
- In one bowl mix the flour, baking powder, and salt.
- In another bowl whisk the butter with the sugar and lemon zest. I didn’t have my electric mixer with me, so I had to do this by hand – this is more time-consuming.
- Add the egg and vanilla, continue mixing.
- Next pour the milk in a small bowl and mix it with the lemon juice.
- Alternate adding the milk and the flour mixture into your batter. Mix until everything is one even texture.
- Pour the batter into a 20 cm. cake pan (mine was lined with aluminum foil) and add the crumble on top. Even it out before placing it in the oven for approximately 40 minutes on the middle rack.
- Let it cool for 5-10 minutes before you remove the cake from the pan and allow it to cool a bit longer until you serve. I served with powdered sugar, but the recipe creator also recommends a lemon glaze.
The cake itself is very soft and fluffy, with a light crunchy texture on top because of the crumbs. The lemon flavor is definitely recognizable, even your house will smell like lemons! If you’re unsure of the amount of lemon, then decrease the lemon zest in the crumble. I don’t recommend decreasing the amount of lemon in the cake itself, because then it will lose its flavor. In general, I really liked this recipe 🙂 I’m currently enjoying a slice with a cup of tea, as always.
Until next time!