This is a great tasting cake and
the lemon flavor is wonderful.
I received the recipe from another
group and it was posted by Nicole.
The recipe is from the April 1995
Bon Appétit submitted by Elinor Klivens.
I think Nicole got it from the Epicurious
web site. I needed to bake this for
about 55 minutes.
Lemon Crumb Cake
8x8-inch glass dish
325° for about 40 minutes
The crumb topping and cake are prepared
from one simple mixture, so this
dessert comes together in no time.
2 cups all-purpose flour
1 cup sugar
1/2 cup packed golden brown sugar
4 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
powdered sugar
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 a day ahead and
covered with foil; store at
room temperature.)
Sift powdered sugar over top of cake.
Cut into squares and serve.
Serves 8 to 10.
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