Kay Nimitz Smith -- Writer, Mom, Goddess in Training: Granini's Lemon Breakfast Cake

Granini's Lemon Breakfast Cake

So this lemon cake is, in the immortal words of Mary Berry, "positively scrummy!"

My fam has been watching way too many episodes of the Great British Bake Off, and gleaning ideas here and there that we want to try out. And whilst toodling about on pinterest, I cam across this lovely idea from the lovely folks at :http://www.savingdessert.com/. I tweaked the recipe just a tad, made the cake for breakfast this morning, to go along with biscuits and gravy and a casserole dish of scrambled cheesy eggs, and yummo! Positively scrummy!

Ingredients:

For the Lemon Crumble:

4 Tablespoons Unsalted butter, softened

1/4 teaspoon salt

1/3 cup sugar

1 Tablespoon lemon juice

3/4 cup flour

For the Lemon Cake:

1/2 cup unsalted butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla

1 teaspoon lemon extract

2 cups flour

3/4 teaspoon salt

2 teaspoons baking powder

1/2 cup buttermilk

1/4 cup lemon juice

Directions:

In a small bowl, mix together the butter, salt and sugar. Add in the lemon juice and stir thoroughly. Slowly add in the flour until completely incorporated. Set aside.
Heat oven to 325º. Prepare your 8" or 9" springform pan. Either lightly grease and flour your pan, and line it with parchment paper on the bottom. OR, lightly grease your pan, and line it with parchment paper on the bottom, THEN, make a ring of parchment paper and either paperclip it at the top, or staple it together so that the paper stands up tall along the edges of the springform pan. *See pictures below.* If you're using a 9" springform pan, you will need to adjust the baking time as necessary. If you're going to use a 7" springform pan, prepare to more than double your baking time.
In a large mixing bowl, cream together the butter and sugar. Add in the egg, and beat thoroughly. Slowly add in the vanilla and lemon extract.
In a separate bowl, sift together the flour, salt, and baking powder.
Add the lemon juice to the buttermilk.
By thirds, very slowly add in the flour mixture, then the buttermilk mixture, then the flour mixture until all ingredients are mixed together. Do not over-mix.
Add the crumble to the top of the cake, making sure to distribute it evenly.
Place the cake in the middle of the oven, and bake for 20 minutes, or until the center of the cake comes out clean. For my 7" springform pan, I baked it for almost 50 minutes!
Allow to cool for at least 1/2 an hour before removing from the pan. Sprinkle with powdered sugar if you desire. Serve warm, or completely cooled! Yum!

For those of you who like pictures, here you go!

I melted my butter -- poor choice. Try to keep it soft, but not completely melted.

Mix the crumble up completely and set aside.

I prepared two springform pans, just in case. I think the 7 inch springform was a bit too small for my preference. I think the 8 inch would have been perfect. But see how the parchment paper lines the entire insides of the springform pan? I learned that neat trick from the Great British Bake Off. Love those folks!!