Made this for breakfast this morning -- it is superb. Leftovers made a great tea treat!

LEMON CRUMBLE BREAKFAST CAKE

Crumble Topping:

4 T. butter, melted

¾ c. flour

⅓ c. sugar

1 T. fresh lemon juice

Zest of 1 lemon

Cake:

2 c. flour

½ t. Salt

2 t. Baking powder

½ c. butter, room temperature

Zest from 2 lemons

¾ c. sugar

1 egg

1 ½ t. Vanilla

½ c. buttermilk

¼ c. lemon juice

Powdered sugar for dusting

For the crumble: Melt 4 T butter in a small bowl. Add the flour, sugar, lemon juice and zest. Mix with a fork to combine. Set aside.

For the cake:

Preheat oven to 325. Invert the bottom of an 8” springorm pan (so it’s easy to take the cake off the bottom), then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom with a round of parchment paper and set aside.

In a small bowl, combine the flour, salt and baking powder. Set aside.

With a mixer, combine the butter, lemon zest and sugar. Beat for several minutes untl light and fluffy. Scrape down the sides of the bowl as needed.

Beat in the egg and vanilla just until blended.

Combine the buttermilk with the lemon juice. Add ⅓ flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk mixture and blend until smooth. Repeat adding ⅓ of the flour, then ⅓ of the buttermilk until both are incorporated.

Pour the batter into the prepared pan and spread evenly. Sprinkle with the crumble topping (leave some in large clumps) and bake in the preheated oven for 40 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.

Cool the cake on a wire rack for at least 30 minutes if serving warm, or cool completely before removing the sides. Carefully slide the cake onto a serving platter and dust with powdered sugar before serving OR you can drizzle with a simple lemon glaze by mixing together ½ c. powdered sugar with enough fresh lemon juice for drizzling consistency. Drizzle on top of the cake before serving.