Prep Time: 30 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour and 20 Minutes
Servings: 12
Ingredients:
- 3/4 cup sugar
- Zest of 3 Lemons
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 cup butter at room temperature
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1/3 cup of sugar for topping
- 4 Tbsp. butter melted for topping
- 3/4 cups all purpose flour for topping
- 1 Tbsp. lemon juice for topping
Instructions:
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Prepare the topping by combining the sugar and lemon zest in a small food processor. Pulse or process until the zest is incorporated into the sugar and the sugar has turned a pale yellow color. Melt 4 tablespoons of butter in a small bowl. Add the flour, lemon sugar and lemon juice. Mix with a fork to combine. Set aside.
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Preheat oven to 325°F. In a small bowl combine the flour, salt and baking powder. Set aside.
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In a food processor, add half the granulated sugar and the zest from two lemons. Process until combined and the sugar is a light yellow color.
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In a bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining granulated sugar and the lemon sugar. Beat for several minutes until light and fluffy. Add the eggs, one at a time, blending well after each addition. Add the vanilla and mix until incorporated.
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Combine the buttermilk and lemon juice. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Next, add ⅓ of the buttermilk mixture and blend until smooth. Add half the remaining flour, then the buttermilk until both are incorporated. Finally, add the remaining flour, then buttermilk.
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Pour the batter into the prepared 9-inch springform pan and spread evenly. Sprinkle the crumble topping over the batter leaving some in large clumps. Bake in a preheated oven at 325°F for 40 to 50 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Cool and dust with powdered sugar before serving.