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Lemon Crumble Cake

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Lemon Crumble Cake

The perfect lemon crumble cake recipe with a picture and simple step-by-step instructions.

For approx. 15 pieces:

  • 2 Organic lemons
  • 300 g Butter
  • 150 g Sugar
  • 4 Eggs size M
  • 400 g Wheat flour type 405 or 550
  • 3 tsp Baking powder
  • 1 Egg yolk size M
  • 2 tbsp Cornflakes, crumbled
  • 100 g Powdered sugar
  1. For the crumble, knead 50 g butter, 50 g sugar, 100 g flour and egg yolk to make crumble. Knead the corn flakes into the crumble mixture and put in the fridge
  2. Preheat the oven to 200 ° C (convection: 175 ° C). Grease a loaf tin (2 l content), sprinkle with breadcrumbs and refrigerate.
  3. Wash the lemons with hot water, rub the peel thinly. Halve the lemons and squeeze out the juice. Mix 250 g butter with 100 g sugar and a pinch of salt until smooth. Gradually stir in the eggs. Mix 300 g flour, baking powder and lemon peel and stir in alternately with lemon juice of 1.5 lemons.
  4. Spread the dough evenly in the prepared loaf pan, smooth it out and spread the crumble on top.
  5. Bake in the preheated oven on the middle rack for about 70 minutes. After about 35-40 minutes, cover with aluminum foil and finish baking.
  6. Take the cake out of the oven and let it rest in the pan for about 15 minutes. Only then turn out and let cool down on a wire rack.
  7. Mix the powdered sugar with 2 tablespoons of lemon juice, 1 tablespoon of cold water and the zest of 1/2 lemon until smooth. Spread the topping over the crumble cake with a tablespoon. Let dry.
  8. Tip 8: If you like, you can add 150 g of finely diced cantaloupe melon, apricots, peaches or tangerines (from the tin) to the batter.
Dinner
European
lemon crumble cake

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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