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The lemon cake can be made two days ahead. Cover with foil; store at room temperature.
Preheat oven to 325°F. Lightly butter and flour 8-inch square baking pan.
In large bowl, mix flour, sugars, lemon peel and cinnamon. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms crumbs. Set aside 1 cup of mixture for topping.
In small bowl, whisk together sour cream, egg, vanilla, baking powder and baking soda until well blended. Using electric mixer, add sour cream mixture to large bowl of crumbs and beat on medium speed until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture evenly over top.
Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool.
Sift powdered sugar over top of cake. Cut into squares and serve.
- Calories 316
- Carbohydrate Content 49 g
- Cholesterol Content 21 mg
- Fat Content 12 g
- Fiber Content 1 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 201 mg
- Sugar Content 0 g