Sweet Treats

Lemon Crumb Cake

Hi everyone! Summer is here and it’s a hot one. What could be more refreshing than a lemonade? I mean both the drink and Beyonce’s album. ( I’m so corny haha!)

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For the design I used cake pops for the crumb effect. Then put a swirl of vanilla buttercream over actual cake pops.

*recipe provided by: Mycakeschool.com*

INGREDIENTS

  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs, room temperature
  • 2 1/2 cups cake flour 
  • 1/2 tsp  salt
  • 2 1/2 tsp baking powder
  • 1/4 cup lemon  zest 
  • 1 1/4 cups  milk
  • 2 tbsp   vegetable oil 
  • 2 tsp lemon extract

Directions

  1. Preheat the oven to 350 degrees
  2. Grease and flour two 8 inch pans ( my pans are 2 inches deep)
  3. In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk to blend.
  4. In another bowl, add the milk, vegetable oil and lemon extract. Whisk to blend.
  5. Beat the softened butter until lightened in color and smooth. Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
  6. Add the eggs one at a time, mixing until the yellow of the yolk disappears.
  7. Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk).
  8. Mix until combined and smooth, do not mix above medium speed or over mix.
  9. Pour the batter into the prepared pans, smoothing the tops with the back of a spoon.
  10. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached.
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