Lemon Crumb Cake

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1 cup	198g / 7oz	Sugar
1/2 cup	80g / 2.8oz	Light-brown sugar - (packed)
4 teaspoons	20ml	Grated lemon peel
3/4 teaspoon	3.8ml	Ground cinnamon
1/2 cup	118ml	Vegetable oil
2 tablespoons	30ml	Fresh lemon juice
1 cup	237ml	Low-fat sour cream
1 cup	198g / 7oz	Egg (large)
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
		Confectioners' sugar - for dusting

Recipe Instructions

Preheat oven to 325 degrees. Lightly butter and flour 8-inch square baking pan.

In large bowl, mix flour, sugars, lemon peel and cinnamon. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms crumbs. Set aside 1 cup of mixture for topping.

In small bowl, whisk together sour cream, egg, vanilla, baking powder and baking soda until well blended. Using electric mixer, add sour cream mixture to large bowl of crumbs and beat on medium speed until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture evenly over top.

Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool.

Sift powdered sugar over top of cake. Cut into squares and serve.

This recipe yields 8 to 10 servings.

Per Serving: 316 Cal; 5g Prot; 12g Total Fat (1 Sat. Fat); 49g Carb.; 21mg Chol; 201mg Sod.; 1g Fiber.

Source:
Vegetarian Times, October 2001

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