Ingredients

The following ingredients have 12 Servings
  • 2 cups Bob's Red Mill Gluten Free 1 to 1 baking flour or all purpose flour
  • 1/2 teaspoon xantham gum (leave out if using all purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 3/4 Greek yogurt (I used non-fat, room temperature)
  • 1/3 cup coconut oil (melted and slightly cooled (can also substitute with vegetable oil))
  • 1/3 cup freshly squeezed lemon juice (about 3 medium lemons)
  • 2 tablespoons lemon zest (about 2 medium lemons)
  • 1/2 teaspoon pure lemon extract
  • 1 1/4 cup Bob's Red Mill Gluten Free 1 to 1 baking flour or all purpose flour
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold butter (cut into cubes)
  • 1 tablespoon lemon zest (about 1 medium lemon)
  • 1/2 teaspoon pure lemon extract
  • 2 tablespoon fresh lemon juice
  • 1/2 cup powdered sugar
  • 1/2 teaspoon of lemon zest

Instruction

  • Preheat oven to 350 degrees. Spray an 8 x 8-inch baking dish with cooking spray or line it with parchment paper, leaving extra paper hanging over two of the sides.
  • Make the streusel topping In a large bowl, whisk the flour, sugar, and salt together. Mix in lemon zest and lemon extract. Toss in cubes of butter and cut using two forks, a pastry blender or your fingers to combine until you have pea-sized crumbs of flour-coated butter. Set aside
  • Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt and xantham gum (if making the GF version). Set aside.
  • In a large bowl, whisk together the melted coconut oil with sugar. Slowly whisk in egg and mix well. Whisk in Greek yogurt, lemon juice, and zest and combine until incorporated.
  • Slowly stir in the flour mixture to the batter using a spatula or wooden spoon until just combined. Be careful not to over mix.
  • Spread the batter into the prepared pan and smooth evenly.
  • Sprinkle the streusel topping evenly over cake batter.
  • Bake in the preheated oven for 40-45 minutes or until toothpick comes out clean.
  • Allow to cool in pan.
  • Remove from pan and slice into squares. Serve with a dusting of powdered sugar and / or lemon glaze