Lemon Crumble Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
0.25 cup Butter, salted 1.25 cup Butter, salted 0.75 cup Milk, 2%, with added nonfat milk solids, without added vit A 5 large Egg, fresh, whole, raw 1 dash Salt 0.66 cup Lemon Juice 3 tsp Baking Powder 2.75 cup Granulated Sugar 0.50 cup, unsifted Powdered Sugar 300 Flour, white 0.75 serving Subway Vinegar (1 teaspoons) 50 gram(s) graham cracker crumbs, Kroger (1/4 c=23 grams) 8 serving Anna Olsen Cream Cheese Icing
FOR THE CAKE:
5 egg whites, room temperature
3/4 cup buttermilk
2 lemons, zested
3/4 cup unsalted butter, softened
1 3/4 cup granulated sugar
2 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp kosher salt
FOR THE FILLING:
Alton Brown's Lemon Curd Recipe
Anna Olson's Cream Cheese Frosting Recipe
FOR THE TOPPING:
1/2 graham cracker crumbs
1/2 cup powdered sugar
1/4 cup unsalted butter, cold
1 tsp vanilla extract
To prepare cake, grease and flour two 9inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.
In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.
Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
Prepare Lemon curd recipe.
Prepare frosting recipe
In a small bowl, mix topping ingredients until crumbly. It's easiest to use your hands and just crumble the butter with flour and sugar until pea size. Set aside.
To assemble cake. Lay first layer of cake on a cake stand. Top with cream cheese filling. Add 1/2 cup lemon curd and 1/2 cup dry cake topping. Top with second layer of cake. Spread remaining 1/2 cup lemon curd on top and remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake.
Refrigerate at least two hours.
Serve and enjoy!
Serving Size: 16
5 egg whites, room temperature
3/4 cup buttermilk
2 lemons, zested
3/4 cup unsalted butter, softened
1 3/4 cup granulated sugar
2 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp kosher salt
FOR THE FILLING:
Alton Brown's Lemon Curd Recipe
Anna Olson's Cream Cheese Frosting Recipe
FOR THE TOPPING:
1/2 graham cracker crumbs
1/2 cup powdered sugar
1/4 cup unsalted butter, cold
1 tsp vanilla extract
To prepare cake, grease and flour two 9inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.
In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.
Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
Prepare Lemon curd recipe.
Prepare frosting recipe
In a small bowl, mix topping ingredients until crumbly. It's easiest to use your hands and just crumble the butter with flour and sugar until pea size. Set aside.
To assemble cake. Lay first layer of cake on a cake stand. Top with cream cheese filling. Add 1/2 cup lemon curd and 1/2 cup dry cake topping. Top with second layer of cake. Spread remaining 1/2 cup lemon curd on top and remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake.
Refrigerate at least two hours.
Serve and enjoy!
Serving Size: 16
Nutritional Info Amount Per Serving
- Calories: 503.1
- Total Fat: 25.8 g
- Cholesterol: 123.6 mg
- Sodium: 287.0 mg
- Total Carbs: 65.3 g
- Dietary Fiber: 0.7 g
- Protein: 5.4 g
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