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Try this light, lip-smacking, lemony cake for any springtime brunch or dinner. Katie Wollgast - Florissant, Missouri
This recipe is:
Healthy
Nutritional Facts 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Lemon Crumb Cake in Healthy Cooking April/May 2010, p33
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Reviewed on Jun. 04, 2011 by claudiaj
I made this recipe twice,and both time everyone raved about it. The next time I make it, I will not use the almonds, because my grandson has nut allergies.
Reviewed on May. 26, 2011 by teeteekay
I was dissapointed in this recipe. It didn't have the delicious lemon flavor that I was craving and it was very heavy. I made it for a friend;s birthday cake and ended up throwing over half away.
Reviewed on May. 10, 2011 by murfsgurl
I found that this required 55 minutes to bake at 350, also added fresh lemon zest to the batter and substituted brown sugar for the white in the crumb topping. Served warm with Vanilla Bean ice cream. Yum!
Reviewed on May. 04, 2011 by m050981
I made this for my eight co-workers and brought home an empty dish!
Reviewed on May. 02, 2011 by angelcat769
This recipe was so easy! The end result was a huge hit with everyone at the table, even the picky eaters! I will definitely make this cake again.
Reviewed on May. 02, 2011 by annfeist
My family and I enjoyed this cake. I can never leave a recipe alone. I used my homemade lemon curd, make with real lemons, then added the zest to the topping. I also followed suggestions to reduce the flour and bake longer. It came out perfect, with a tart lemon taste.
Reviewed on May. 01, 2011 by sklapper54
I was a little disappointed in this cake. First, I didn't like the texture of the bottom layer. I cut the amount of topping in half as other suggested, but I still think that the cake and topping didn't let the tangy lemon layer come through enough. I am deleting this cake from my recipe box. :(
Reviewed on Apr. 30, 2011 by chartma530
I made this for a family gathering and everyone enjoyed it. I followed the recipe as is, except I reduced the flour in the topping by half based on other reviews. This is a good, not too sweet cake. I served it with whipped cream topping but vanilla ice cream would also be great. Will make this one again.
Reviewed on Apr. 27, 2011 by schield
It was ok, I thought the texture was a little off. Not light and airy like it suggested.
Reviewed on Apr. 26, 2011 by JulieMarae
This is a good tasting crumb cake. It came out perfect. I did cook it about 5 minutes longer than it called for.
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