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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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Feb. 08, 2013 by HOGWriter
I used 2 C all-purpose flour + 1 C cake flour to address previous comments about density. Result was somewhat spongy and held filling well. I was careful to gradually add buttermilk mixture, and not over-beat batter. As murfsgurl (5/10/11) suggested, I added lemon zest and substituted lemon extract for vanilla. I'm still tweaking the crumb topping, but this was pantry perfect for our family. It made for a wonderful breakfast the next morning with coffee.
Reviewed on Sep. 02, 2012 by Dandiloin
make half of the cake batter. Too much when I made it. Though still very good!
Reviewed on Apr. 17, 2012 by bdieges
This was very lemony, and was surprised how good the canned lemon pie filling tasted. I had planned to make my own. I agree wholeheartedly that there was too much flour in the topping and won't toast the almonds ahead of time, as they browned even more in the baking, which ended up to need more time. It was very tasty and thought the texture of the base was not that heavy, but was needed to carry the filling. My husband liked it for his birthday cake.
Reviewed on Apr. 02, 2012 by Jreesor
I haven't yet made this recipe and I am thinking twice about it. I would take the suggestions from those who have modified it. Also, about being healthy..... 1 slice alone has 54 grams of carbs - not healthy at all.
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.
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