Dessert

Lemon Crumble Cake is for Dessert.

Lemon Crumble Cake takes 45 minutes to prepare.

Lemon Crumble Cake takes 30 minutes to cook.

Lemon Crumble Cake makes 16 servings.

The ingredients for Lemon Crumble Cake are:

0.25 cup Butter, salted
1.25 cup Butter, salted
0.75 cup Milk, 2%, with added nonfat milk solids, without added vit A
5 large Egg, fresh, whole, raw
1 dash Salt
0.66 cup Lemon Juice
3 tsp Baking Powder
2.75 cup Granulated Sugar
0.50 cup, unsifted Powdered Sugar
300 Flour, white
0.75 serving Subway Vinegar (1 teaspoons)
50 gram(s) graham cracker crumbs, Kroger (1/4 c=23 grams)
8 serving Anna Olsen Cream Cheese Icing

Here is how you make Lemon Crumble Cake:

FOR THE CAKE:5 egg whites, room temperature3/4 cup buttermilk2 lemons, zested3/4 cup unsalted butter, softened1 3/4 cup granulated sugar2 1/2 cup cake flour1 Tbsp baking powder1/2 tsp kosher saltFOR THE FILLING:Alton Brown's Lemon Curd RecipeAnna Olson's Cream Cheese Frosting RecipeFOR THE TOPPING:1/2 graham cracker crumbs1/2 cup powdered sugar1/4 cup unsalted butter, cold1 tsp vanilla extractTo prepare cake, grease and flour two 9inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.Prepare Lemon curd recipe.Prepare frosting recipeIn a small bowl, mix topping ingredients until crumbly. It's easiest to use your hands and just crumble the butter with flour and sugar until pea size. Set aside.To assemble cake. Lay first layer of cake on a cake stand. Top with cream cheese filling. Add 1/2 cup lemon curd and 1/2 cup dry cake topping. Top with second layer of cake. Spread remaining 1/2 cup lemon curd on top and remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake. Refrigerate at least two hours.Serve and enjoy!Serving Size:?16

The nutritional information for Lemon Crumble Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 503.1

• Total Fat: 25.8 g
• Cholesterol: 123.6 mg
• Sodium: 287.0 mg
• Total Carbs: 65.3 g
• Dietary Fiber: 0.7 g
• Protein: 5.4 g