2 c All purpose flour
1 c Sugar
1/2 c Packed golden brown sugar
4 ts Grated lemon peel
3/4 ts Ground cinnamon
1/2 c Vegetable oil
2 tb Fresh lemon juice
1 c Sour cream
1 lg Egg
1 ts Vanilla extract
1 ts Baking powder
1 ts Baking soda
Powdered Sugar
Position rack in center of oven and preheat to 325F. Lightly butter and
flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown
sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon
juice and mix until flour is evenly moistened and mixture forms clumps. Set
aside 1 cup of mixture for topping.
Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl
until well blended. Using electric mixer, add sour cream mixture to crumb
mixture and beat until batter is smooth. Spread batter in prepared pan.
Sprinkle reserved crumb mixture over top.
Bake until tester inserted into center of cake comes out clean, about 40
minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover
with foil; Store at room temperature.)
Sift powdered sugar over top of cake. Cut into squares and serve.
Serves 8 to 10.
Yields
1 servings
