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Lemon Crumb Cake


For the crumb topping:
Scant ½ cup (60 grams) flour
3 tablespoons + 1 teaspoon (40 grams) granulated natural cane sugar
¼ teaspoon (1 gram) sea salt
As much cinnamon as you like (I err on the side of a generous pinch)
3 tablespoons (42 grams) butter, melted

For the cake batter:
1 cup + 1 tablespoon (150 grams) flour
¼ cup (50 grams) granulated natural sugar
¼ teapsoon (1 gram) sea salt
1 ½ teaspoons (8 grams) baking powder
Freshly grated zest of 2 lemons
½ cup (237 ml) milk
1 egg, lightly beaten
Freshly squeezed juice of 1 lemon (2 tablespoons / 35ml)
2 tablespoons (28 grams) butter, melted
½ teaspoon (5 ml) vanilla extract
Confectioners’ sugar, to finish (optional)



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