Lemon crumb cake

Lemon crumb cake


Spongy underneath, crumbly going on for height and lemony custard throughout - throw in a cuppa and this cake will say yes you put up to to afternoon tea in Nannas kitchen.

The ingredient of Lemon crumb cake

  1. 150g salted butter, at room temperature
  2. 3 tbsp roomy lemon juice
  3. 215g (1 cup) caster sugar
  4. 3 eggs
  5. 150g (1 cup) self-raising flour
  6. 70g (1/2 cup) custard powder
  7. 150g tub vanilla or lemon yoghurt
  8. 115g (1/3 cup) lemon curd
  9. Dollop cream, to relieve sustain (optional)
  10. 150g McVities Original Digestive Biscuits
  11. 80g (1/3 cup) salted butter, melted
  12. 1 lemon, rind finely grated

The instruction how to make Lemon crumb cake

  1. Preheat oven to 190C/170C admirer forced. Grease a 20cm square cake pan. Line the base and sides subsequently baking paper.
  2. To make the streusel topping, place the biscuits in a food processor. Process until improper crumbs form. Add the butter and lemon rind and pulse to combine. Set aside.
  3. Use electric beaters to emphasis the butter and sugar in a bowl until lackluster and creamy. emphasis in the eggs.
  4. Sift the flour and custard powder into a bowl. go to to the butter fusion subsequently the yogurt and lemon juice. emphasis at a low rapidity to combine. bump quickness to high and prominence for 1 minute.
  5. Spoon mixture into the prepared cake pan. Dollop lemon curd on top of higher than the join up and use a skewer to swirl. Scatter more than streusel topping. Bake for 55 minutes - 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool slightly to the fore transferring to a wire rack to cool completely.
  6. Slice and help cake gone cream on the subject of with reference to the side, if using.

Nutritions of Lemon crumb cake


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