LEMON AND YOGHURT CRUMBLE CAKE
Very lemony and not nearly so complicated as it sounds. My family love this
Provided by blackbird17
Time 1h20m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Preheat oven to 180C/fan oven 170C/Gas 4.
- Grease and line a 23cmX13cm loaf tin
- To make the crumble put the sugar flour and lemon rind into a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Set aside
- Make the cake. Sift the flour, bicarbonate of soda and salt into a bowl. Stir in the candied lemon peel and make a well in the centre.
- Put the butter in a pan and set over a low heat until melted, stirring occasionally. Remove from the heat and whisk in the sugar, yoghurt, eggs, lemon rind and vanilla. Pour into the well and stir with a fork until just blended.
- Spoon half the cake mixture into the prepared tin, pushing it into the corners and smooth over the top. Sprinkle over half the crumble. Drop spoonsful of the remaining cake mix over the crumble spreading it evenly. Sprinkle with the remaining crumble.
- Bake for 1 hour until the cake is well risen and golden and a skewer inserted into the centre comes out clean.
- Put the tin on a wire rack and cool for 30 minutes before turning out.
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