Lemon Crumb Cake

• FOR THE STREUSEL:
• 1-3/4 cup Flour
• 3/4 cups Light Brown Sugar
• 1 teaspoon Salt
• 3/4 cups Cold Unsalted Butter
• _____
• FOR THE CAKE:
• 2 cups Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1-1/2 teaspoon Salt
• 1/2 sticks Butter, Room Temperature
• 1 cup Sugar
• 3 Tablespoons Finely Grated Lemon Zest
• 2 teaspoons Lemon Juice
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 cup Sour Cream
• _____
• FOR THE GLAZE:
• 1 cup Confectioners Sugar
• 3 Tablespoons Lemon Juice

1. To make the streusel, put flour, brown sugar, salt, and butter in the food processor and pulse until it comes together. It should look like peas. Cover it and put it in the fridge until you are ready to use it. You can do this step up to 3 days before you are ready to bake it.
2. Preheat the oven to 350 degrees and butter a 9-inch angel food pan.
3. To prepare the cake, whisk together the flour, baking powder, soda, and salt. Set aside. Cream together the butter, sugar, and lemon zest. Beat until light and fluffy, about 2 minutes. Add the eggs one at a time. Add the vanilla and lemon juice. With the mixer on low, add the flour in 3 additions, alternating with the sour cream.
4. Add the batter to the pan and sprinkle the top with the struesel mixture.
5. Bake for 55 minutes or until a knife comes out clean.
6. Let cool completely. Whisk together the confectioners sugar and lemon juice to make a glaze. Spoon over the top of the cooled cake.
7. (This recipe can be adapted to cook in coffee cake liners or as a muffin.)

streusel, flour, light brown sugar, salt, butter, cake, flour, baking powder, baking soda, salt, butter, sugar, lemon zest, lemon juice, eggs, vanilla, sour cream, confectioners sugar, lemon juice

Taken from tastykitchen.com/recipes/desserts/lemon-crumb-cake/ (may not work)