What you need,
2 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ ts.p salt
1/3 cup butter, at room temperature (I used salted so I
omitted the salt)
1 cup granulated sugar
1 large egg
1 tbsp. Meyer lemon zest
½ cup fresh Meyer lemon juice
½ cup buttermilk
For the topping
3 tbsp. butter, softened
1/3 cup granulated sugar
½ cup all-purpose flour
1 tbsp. Meyer lemon zest
1 tbsp. Meyer lemon juice
Heat your oven to 350 degrees. Spray a 9 inch baking dish
with non-stick cooking spray and set aside.
In a large bowl whisk together the flour, baking powder,
baking soda and salt.
In a separate bowl cream the butter and sugar together until
light and fluffy. Beat in the egg and lemon zest until well incorporated.
Stir in 1/3 of the flour mixture, then 1/3 of the lemon
juice, then 1/3 of the buttermilk. Continue adding 1/3 of the ingredients at a
time until they are all mixed in. Don’t over mix the batter or the cake will be
tough.
Pour the batter into the prepared pan and spread into an
even layer.
To make the topping combine the sugar, flour, lemon juice
and lemon zest in a small bowl. Cut the butter into the mixture until crumbly. Sprinkle
the crumble topping over the batter to cover.
Bake the cake for 35-40 minutes until a toothpick comes out
clean and the sides of the cake are lightly browned.
Jen of My Tiny Oven
