Lemon Crumble Cake


This cake is moist and lemony! Best of all it only uses 2 bowls and comes together in flash. If you don’t have coconut palm sugar, use 1 c reg and 1/2 c packed brown.

2 c flour
1 1/2 c coconut palm sugar
Zest and juice from 2 lemons
3/4 tsp ground cinnamon
1/2 c vegetable oil
1 c light sour cream
1 large egg
1 tsp lemon extract
1 tsp baking powder
1 tsp baking soda

Preheat to 325°F. Spray 8-inch sprig form pan. Stir flour, 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 c of mixture for topping.

Whisk sour cream, egg, extract, 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.

Serves 8.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s