Lemon Crumb Cake

Spongy underneath, crumbly on top and lemony custard throughout - throw in a cuppa and this cake will take you back to afternoon tea in Nannas kitchen.

The ingredient of Lemon Crumb Cake

• 150g salted butter at room temperature
• 3 tbsp fresh 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 serve 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 fan forced grease a 20cm square cake pan line the base and sides with baking paper
• to make the streusel topping place the biscuits in a food processor process until coarse crumbs form add the butter and lemon rind and pulse to combine set aside
• use electric beaters to beat the butter and sugar in a bowl until pale and creamy beat in the eggs
• sift the flour and custard powder into a bowl add to the butter mixture with the yogurt and lemon juice beat at a low speed to combine increase speed to high and beat for 1 minute
• spoon mixture into the prepared cake pan dollop lemon curd over the mixture and use a skewer to swirl scatter over 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 before transferring to a wire rack to cool completely
• slice and serve cake with cream on the side if using

Nutritions of Lemon Crumb Cake

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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