Lemon crumble cake

Lemon crumble cake

Ingredients

• 175g soft butter, plus extra to grease
• 200g caster sugar
• 4 large egg yolks
• 1 x 150ml pot soured cream
• zest of 2 lemons
• 200g plain flour
• 1 tsp baking powder
• 8 tsp Taste the Difference lemon curd

For the crumble topping

• 40g butter
• 40g caster sugar
• 75g plain flour

The cake keeps for up to 5 days in an airtight container, or can be frozen for up to 1 month.

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a deep 20cm round cake tin. Rub together the crumble topping ingredients and set aside.
2. Put the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Mix in the egg yolks, followed by the soured cream, until smooth then add the lemon zest, flour and baking powder; beat to combine. Tip half the mixture into the tin then dollop on the teaspoons of lemon curd. Spoon over the rest of the cake mixture; smooth the top.
3. Sprinkle the crumble topping over then bake in the centre of the oven for 1 hour-1 hour 10 minutes, or until the cake feels firm and the topping is light golden brown. Leave to cool in the tin for 20 minutes; remove and cool on a wire rack.

Source    https://www.sainsburysmagazine.co.uk

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