Lemon Crumb Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert
- Method: oven
Ingredients
Scale
Dry
270g white flour
92g coconut sugar (1/2 rounded cup)
6g baking powder (1 1/2 tsp)
3g baking soda (1/2 tsp)
3g salt (1/2 tsp)
Wet
113g avocado oil (1/2 cup)
125g honey (1/3 cup)
2 large eggs
4oz grass-fed milk (1/2 cup)
1 1/2 Tbsp lemon zest (13g / Zest of 3 large lemons)
2 oz lemon juice (1/4 cup / Juice of 1 1/2 -2 large lemons)
1 tsp vanilla extract (4g)
Crumb topping
63g butter, melted (4 1/2 Tbsp)
90g flour
65g coconut sugar (1/3 rounded cup)
Equipment:
8x8 baking pan- I use stainless steel
Mixing bowls, whisk, spatula
Instructions
- 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 dry ingredients. Set aside.
- In another medium or large bowl, whisk together the wet ingredients.
- Add the dry ingredients to the wet and whisk together until just combined. Do not over-mix.
- Transfer to the baking dish, sprinkle the crumb on top, and place in the oven. Bake for 40-55 minutes until the center is set (you do not want it to be jiggly) and a toothpick inserted into the middle comes out clean.
- I used a stainless steel pan and mine was about 47 minutes – aluminum and glass will have different baking times (aluminum will be quicker, while glass may take longer for the center to be done).
- 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 an hour 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).
Notes
- 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!
