Lemon Ginger Crumble Cake

A refreshing twist on traditional cake recipes, this lemon ginger crumble cake combines the zing of citrus with the spicy warmth of ginger. The crumble topping adds a satisfying crunch to the moist and flavorful cake.

Ingredients:

For the cake:

• 2 1/4 cups (285g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 2 inches (5cm) piece of fresh ginger, peeled and grated
• 1/2 cup (115g) unsalted butter, softened

For the crumble:

• 1 cup (120g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (55g) cold unsalted butter, cut into small pieces
• 1 teaspoon grated ginger
• 1/4 teaspoon salt

Instructions:

Preheat and prep the pan

Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan and set it aside.

Make the cake

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat the sugar until light and fluffy. Beat in eggs one at a time, followed by lemon juice and grated ginger.

With the mixer on low speed, gradually add the flour mixture and mix until just combined.

Add softened butter and mix until no streaks of butter remain.

Make the crumble

In a small bowl, combine flour, sugar, cold butter, grated ginger, and salt. Use your fingers or a pastry blender to work the ingredients together until they resemble coarse crumbs.

Assemble and bake

Pour the cake batter into the prepared loaf pan. Top with crumble mixture, making sure to spread it evenly.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve and enjoy!

This lemon ginger crumble cake is best served at room temperature, so take your time enjoying it with a cup of coffee or tea!