I am not a parent, nor am I going to be one in the near future. Why? Well I, myself, am still a kid. I live with my parents and I am not old enough to purchase alcohol, smokes or go out gamble. Mind you I don't think the last three are really necessary to raise a child unless all the rumors about sleepless nights are true.
However, one friend of mine, Pumpkin, is like my little child. In the sense that she loves when I bake for her. She also love my scent therefore leaving her clothes at my house and demands that I wash them before giving them back infusing them with said scent. Call her a freak. Two things I know she loves are lemon or peanut butter good, but hates raisins. Anyways, before leaving there was some sour cream in the fridge that needed to be used, like the pumpkin, so came the lemon crumb cake! (P.S. The photo is pre-bakeage.)
Lemon Crumb Cake
Adapted from the Bon Appetit Cookbook
Lemon Crumb Cake
Adapted from the Bon Appetit Cookbook
2 cups all purpose flour
1 cup sugar
1/2 cup packed light brown sugar
4 tsp grated lemon peel
3/4 tsp ground cinnamon
1/2 cup vegetable oil
2 tbsp fresh lemon juice
1 cup sugar
1/2 cup packed light brown sugar
4 tsp grated lemon peel
3/4 tsp ground cinnamon
1/2 cup vegetable oil
2 tbsp fresh lemon juice
1 cup sour cream
1 large egg
1 tsp vanilla extract
1 1/2 tsp lemon extract
1 tsp baking powder
1 tsp baking soda
1 large egg
1 tsp vanilla extract
1 1/2 tsp lemon extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
Position rack in center of oven and preheat to 325°F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping. Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. Can be made 1 day ahead. Cover with foil; Store at room temperature. Sift powdered sugar over top of cake. Cut into squares and serve.
Position rack in center of oven and preheat to 325°F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping. Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. Can be made 1 day ahead. Cover with foil; Store at room temperature. Sift powdered sugar over top of cake. Cut into squares and serve.
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