Bake Time
30-35 minRating
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Loading...| 3/4 cup brown sugar (180 mL) | |
| 1 tsp lemon rind, grated (5 mL) | |
| 1 1/3 cups ROGERS NO ADDITIVE UNBLEACHED or ROGERS ALL-PURPOSE FLOUR ( 330 mL) | |
| 1/2 tsp salt (2 mL) | |
| 1/2 cup butter 125 mL | |
| 1/2 tsp allspice (2 mL) | |
| 1/2 tsp baking soda (2 mL) | |
| 1 egg | |
| 1/2 cup plain yogurt (125 mL) | |
| 1 tbsp lemon juice (15 mL) |
| 1/2 cup icing sugar (125 mL) | |
| 1/3 tbsp lemon juice (15 mL) | |
| 1/4 cup chopped walnuts (60 mL) |
Who doesn't love lemon? This sweet and sour Crumb Crust Lemon Cake will put a smile on your face. Give this cake a try!
| 1. | Preheat oven to 350°F. |
| 2. | Grease 8” x 8” square cake pan. |
| 3. | Combine brown sugar, lemon rind, flour, salt, and allspice. |
| 4. | Cut in butter with a pastry fork or blender until mixture resembles coarse crumbs. |
| 5. | Press 1 cup of crumb mixture into prepared cake pan. Set aside. |
| 6. | To the remaining crumb mixture, add baking soda, egg, yogurt and lemon juice. |
| 7. | Stir until ingredients are thoroughly combined. Spoon this mixture over base. |
| 8. | Bake for 30 – 35 minutes. Cool. |
| 9. | Combine icing sugar and lemon juice. Glaze cake and sprinkle with walnuts. |
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