Lemon Crumb Cake

Spongy underneath, crumbly more or less top and lemony custard throughout - throw in a cuppa and this cake will understand you incite to afternoon tea in Nannas kitchen.

The ingredient of Lemon Crumb Cake

• 150g salted butter at room temperature
• 3 tbsp open 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 foster optional
• 150g mcvities original 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 enthusiast forced grease a 20cm square cake pan line the base and sides later baking paper
• to make the streusel topping place the biscuits in a food processor process until coarse crumbs form increase be credited with the butter and lemon rind and pulse to combine set aside
• use electric beaters to beat the butter and sugar in a bowl until feeble and creamy stress inflection in the eggs
• sift the flour and custard powder into a bowl increase be credited with to the butter mixture when the yogurt and lemon juice stress inflection at a low quickness to combine buildup rapidity to high and emphasis for 1 minute
• spoon join up into the prepared cake pan dollop lemon curd on top of higher than the fusion and use a skewer to swirl scatter more than 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 in advance transferring to a wire rack to cool completely
• slice and encourage cake taking into consideration cream just about the side if using

Nutritions of Lemon Crumb Cake

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