Lemon Crumble Breakfast Cake

Name: Lemon Crumble Breakfast Cake
Yield: 8
Ingredients: 4 tablespoons unsalted butter, melted; 3/4 cup unbleached, all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon fresh lemon juice; zest of 1 lemon; For the Lemon Cake:; 2 cups unbleached, all-purpose flour; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/2 cup unsalted butter, room temperature; zest from 2 lemons (preferably organic); 3/4 cup granulated sugar; 1 large egg, room temperature; 1 1/2 teaspoons vanilla bean paste; 1/2 cup buttermilk, well shaken; 1/4 cup fresh lemon juice (about 2 lemons); powdered sugar for dusting if desired

Lemon Crumble Breakfast Cake was pinched from <a href="http://www.savingdessert.com/lemon-crumble-breakfast-cake/" target="_blank">www.savingdessert.com.</a>

"An easy to make breakfast or coffee cake that is moist and tender and topped with a sweet crumble topping then dusted with powdered sugar. A wonderful addition to your sunny weekend brunch!..."

INGREDIENTS

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4 tablespoons unsalted butter, melted

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3/4 cup unbleached, all-purpose flour

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1/3 cup granulated sugar

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1 tablespoon fresh lemon juice

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zest of 1 lemon

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For the Lemon Cake:

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2 cups unbleached, all-purpose flour

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1/2 teaspoon salt

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2 teaspoons baking powder

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1/2 cup unsalted butter, room temperature

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zest from 2 lemons (preferably organic)

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3/4 cup granulated sugar

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1 large egg, room temperature

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1 1/2 teaspoons vanilla bean paste

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1/2 cup buttermilk, well shaken

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1/4 cup fresh lemon juice (about 2 lemons)

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powdered sugar for dusting if desired

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