Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

With brown sugar-based crumbs sprinkled across a lemony batter, you'll love this Lemon Crumb Cake brought to you by Nature's Yoke Eggs.

Yields18 Servings
Cook Time40 mins

 2 ½ cups flour
 1 tbsp lemon zest
 1 tsp salt
 ½ tsp baking powder
 ½ tsp baking soda
 1 cup unsalted butter
 1 ½ cups white sugar
 2 large Nature's Yoke eggs
 3 Nature's Yoke egg yolks
 2 tbsp fresh lemon juice
 1 cup low-fat buttermilk
CRUMBS
 1 cup flour
 ½ cup packed light brown sugar
 ½ tsp baking powder
 ½ cup butter

1

Preheat oven to 350 F. Grease a 9x13 pan with cooking spray.

2

Whisk flour, lemon zest, baking powder, and baking soda together in a bowl. Set aside.

3

Beat butter and sugar in a large bowl using an electric mixer until light and fluffy.

4

Beat eggs and egg yolks, one at a time, into creamed butter mixture on low speed, beating well after each addition.

5

Beat lemon juice into butter mixture.

6

Add flour mixture, alternating with buttermilk, into the butter mixture just until batter is combined. Pour into 9x13 pan.

7

Combine flour, sugar and baking powder in a small bowl to make crumbs. Cut butter in until crumbly. Sprinkle evenly over batter.

8

Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Ingredients

 2 ½ cups flour
 1 tbsp lemon zest
 1 tsp salt
 ½ tsp baking powder
 ½ tsp baking soda
 1 cup unsalted butter
 1 ½ cups white sugar
 2 large Nature's Yoke eggs
 3 Nature's Yoke egg yolks
 2 tbsp fresh lemon juice
 1 cup low-fat buttermilk
CRUMBS
 1 cup flour
 ½ cup packed light brown sugar
 ½ tsp baking powder
 ½ cup butter

Directions

1

Preheat oven to 350 F. Grease a 9x13 pan with cooking spray.

2

Whisk flour, lemon zest, baking powder, and baking soda together in a bowl. Set aside.

3

Beat butter and sugar in a large bowl using an electric mixer until light and fluffy.

4

Beat eggs and egg yolks, one at a time, into creamed butter mixture on low speed, beating well after each addition.

5

Beat lemon juice into butter mixture.

6

Add flour mixture, alternating with buttermilk, into the butter mixture just until batter is combined. Pour into 9x13 pan.

7

Combine flour, sugar and baking powder in a small bowl to make crumbs. Cut butter in until crumbly. Sprinkle evenly over batter.

8

Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Lemon Crumb Cake