Strawberry Crumb Cake

Ingredients

• 1 cup (125g) all-purpose flour
• 1/3 cup (65g) granulated sugar
• zest of 1 lemon
• 4 Tbsp (57g) unsalted butter (melted)
• 1 & 1/2 cups (190g) all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (114g) unsalted butter (melted)
• 3/4 cup (150g) granulated sugar
• 1/2 cup buttermilk (or any kind of milk)
• 1 large egg
• 1 tsp vanilla extract
• zest of 1 lemon
• 2 cups strawberries (chopped)
• 2 Tbsp all-purpose flour
• 1/2 cup powdered sugar
• 1-2 tsp lemon juice

Instructions

1. 1

   Preheat oven to 350F and grease a 9" cake or springform pan.

2. 2

   Streusel topping – In a small bowl, mix the flour, sugar, and lemon zest. Add the melted butter and combine with a fork until all is moistened and some large clumps remain. Set aside in the fridge to chill.

3. 3

   Cake batter - In a medium bowl, combine the flour, baking powder, and salt. Set aside.

4. 4

   In a large bowl, whisk together the melted butter and sugar. Add the buttermilk, egg, vanilla extract, and lemon zest. Whisk again to combine.

5. 5

   Add the flour mixture to the wet ingredients and stir until just combined. Spread the batter evenly into the prepared pan.

6. 6

   Toss the strawberries with the flour to coat and layer on top of the cake batter. Sprinkle the crumb topping over the strawberries.

7. 7

   Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.

8. 8

   In a small bowl, whisk together the powdered sugar and a teaspoon of lemon juice at a time until you reach a thick but pourable consistency. Drizzle over cake before serving.