Email to Sue A      

Recipe Categories: SueA's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES DESSERTS ETHNIC FISHandSEAFOOD MARINADES MEATS MEXICAN PASTA PIES PIZZA POTATOES POULTRY RECIPEOFTHEWEEK RICE SALADandDRESSING SAUCES SOUPSandSTEWS SpiceMixes VEGETABLES

Lemon Crumb Cake




Source of Recipe


Mimi's Cyberkitchen 2/23/01 Linda in MO


List of Ingredients




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



Recipe



8x8-inch glass dish
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.

325° for about 40 minutes

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 and covered with foil; store at room temperature.)

Sift powdered sugar over top of cake.

Cut into squares and serve.

Serves 8 to 10.