Do you ever buy too much of something? Especially produce?
Well, duh, of course you do. Produce, no matter how much you conscientiously eat, has a habit of slinking to the back of the refrigerator drawer and promptly becoming slime. And as the slime gets worse, most of us pretend it’s not there and instead focus on the bright, new fruits and veggies near the front.
Or maybe I’m just a wasteful slob. If so, tell me now. No, don’t. I don’t like painful truth. It’s much more fun to live in a world where your actions don’t result in veggie slime.
About two weeks ago, I bought a bag of Meyer lemons at a gourmet grocery store that makes Whole Foods (a.k.a. “Whole Paycheck”) look like a Safeway. I used them to accent fish and chicken, to garnish and add flavor to my tea, and most important, to make these show-stopping Meyer Lemon Pie Bars. But at the end of the day, I had two little lemons left over.
You know what they say: use it or lose it. So I used them to make this crumb cake. It’s lemon, and there’s actually zest in both the cake and in the crumb topping. The result is a tangy yet sweet happy place. The cake is light as a feather, and the crumb is plentiful, as crumb should always be.
In fact, while this cake can be eaten whenever, it screams breakfast. I do the sweet thing in the mornings, so if y’all are with me, this cake is the ticket. And if not, well, it works just as well when you get the munchies at three in the afternoon. I’m actually in both camps here. Sugar all day!
Lemony desserts are where it’s at right now. Nothing helps beat the winter blues more than bright citrus. And when there’s crumb with little yellow flecks of zest to be eaten, you know it’s the best!
1 and 1/2 cups flour
3/4 cup sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon Meyer lemon juice
1 teaspoon Meyer lemon zest
1/2 cup milk
1/2 cup butter, melted and cooled
1/2 cup sugar
1 tablespoon Meyer lemon zest
1/4 cup butter, melted
1 and 1/2 teaspoons Meyer lemon juice
3/4 cup flour
- Preheat the oven to 350. Line an 8 x 8 square pan with foil and coat with cooking spray. Set aside.
- In a bowl, mix the dry cake ingredients together. Set aside.
- In another bowl, mix the eggs, lemon juice, lemon zest, milk, and melted butter. Be sure the butter is cooled, or it will scramble the eggs.
- Add the flour and mix thoroughly. Pour the batter into the pan and set aside.
- Make the crumb topping. Mix the lemon zest and sugar with your hands. Add the butter, lemon juice, and flour. Mix with your hands until crumbs form. Allow the crumbs to be different sizes, from big to small.
- Sprinkle the crumbs onto the batter and bake for 25-30 minutes until the center is firm and the edges are golden.
- Cool completely. Cut into squares.