Lemon Crumb Cake

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2 cups flour, spooned and leveled (270g)

1/2 cup coconut sugar (92g)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup honey (125g)

2 large eggs

1/2 cup grass-fed milk

1 1/2 Tbsp lemon zest (zest of 3 large lemons)

1/4 cup lemon juice (juice of 1 1/2 –2 large lemons)

1 tsp vanilla extract

2/3 cup flour (90g)

1/3 rounded cup coconut sugar (65g)

4 1/2 Tbsp butter, melted (63g)

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Preheat the oven to 350ºF and rub an 8×8 baking pan with avocado oil, butter, or coconut oil. I used stainless steel as reference.
Make the streusel: Melt the butter in a small bowl then combine with the flour and sugar using a fork until it becomes a moist crumb. Set aside. If desired for more lemon flavor, you can add some lemon zest to the crumb.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In another medium or large bowl, whisk together the wet ingredients.
Add the dry ingredients to the wet and fold together. Do not over-mix.
Immediately transfer to the baking dish, sprinkle the crumb on top, and place in the oven. Bake for 40-50 minutes until the center is set (you do not want it to be jiggly at all) and a toothpick inserted into the middle comes out clean. To help prevent over-browning on the edges, you can place a piece of parchment paper on top of it for the last 20 minutes of cooking. (Foil would work better, but I generally stay away from cooking with aluminum).
Let it cool for 15-30 minutes before slicing. Store leftovers in an airtight container at room temperature for up to 4 days, the refrigerator for up to a week, or the freezer for up to 3 months (tightly wrap individual slices and also place in a freezer friendly container).

Make in a loaf pan: Grease a 9×5 glass loaf pan with butter or avocado oil. Put the prepared batter into the pan, then spread the crumble on top. Bake for 45-55 minutes (350ºF) until the center is set and a toothpick comes out clean. Let it rest in the pan for 15 minutes before removing, then let it cool on a wire rack. To help prevent over-browning on the edges, you can place a piece of parchment paper on top of it for the last 20 minutes of cooking. (Foil would work better, but I generally stay away from cooking with aluminum)
To make as muffins: Line a muffin pan with paper liners. Divide the batter between the muffin liners then sprinkle the crumble on top. Bake for 20-24 minutes (350ºF) until a toothpick comes out clean. Let them cool for a few minutes then transfer to a wire rack. This will completely fill the muffins from my experience, feel free to make it into 13-14 muffins (cook for 18-22 minutes) if you don’t want them overflowing!

Lemon Crumb Cake