Lemon Crumb Cake

Spongy underneath, crumbly in relation to peak and lemony custard throughout - throw in a cuppa and this cake will give a positive response you put up to to afternoon tea in Nannas kitchen.

The ingredient of Lemon Crumb Cake

• 150g salted butter at room temperature
• 3 tbsp fresh lemon juice
• 215g 1 cup caster sugar
• 3 eggs
• 150g 1 cup self raising flour
• 70g 1 2 cup custard powder
• 150g tub vanilla or lemon yoghurt
• 115g 1 3 cup lemon curd
• dollop cream to further optional
• 150g mcvities indigenous native digestive biscuits
• 80g 1 3 cup salted butter melted
• 1 lemon rind finely grated

The Instruction of lemon crumb cake

• preheat oven to 190c 170c devotee forced grease a 20cm square cake pan line the base and sides following baking paper
• to make the streusel topping place the biscuits in a food processor process until rude indecent crumbs form increase be credited with the butter and lemon rind and pulse to combine set aside
• use electric beaters to prominence the butter and sugar in a bowl until weak and creamy prominence in the eggs
• sift the flour and custard powder into a bowl build up to the butter mixture similar to the yogurt and lemon juice stress inflection at a low keenness to combine mass readiness to high and stress inflection for 1 minute
• spoon blend into the prepared cake pan dollop lemon curd more than the union and use a skewer to swirl scatter beyond 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 forward into the future transferring to a wire rack to cool completely
• slice and abet cake similar to cream vis u00d0u00b0 vis the side if using

Nutritions of Lemon Crumb Cake

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