Ingredients

The following ingredients have 4 Servings
  • 1 lemon, organic preferred (well washed and dried)
  • 2 cups granulated sugar
  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cold unsalted butter cut in small pieces
  • 2/3 cup milk
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tsp vanilla extract

Instruction

  • preheat oven to 350F. Spray a 9x9 square baking pan and line with parchment paper if you want to be able to lift it out for cutting. This is optional.
  • Use a serrated vegetable peeler to carefully peel away the zest from the lemon. You want only the yellow, not any of the bitter white pith.
  • Put the sugar into the bowl of a food processor, along with the zest. Process, scraping down the sides if necessary, for about a minute or so, until the zest is completely incorporated into the sugar.
  • Add the flour, baking powder, and salt into the processor and pulse to combine everything.
  • Add the butter to the bowl. Pulse to combine, maybe about 20 pulses. The mixture should be crumbly with the butter well distributed and in very small pieces.
  • Measure out 1 cup of the mixture and set aside.
  • Whisk together the wet ingredients and add to the dry, mixing just until combined. Spread the batter into the pan, and top with the reserved crumbs. Note: I use my fingertips to make some larger, chunkier crumbs to create a nice texture on the top. Just compress the dry mixture a little between your fingers to make any size crumb you like.
  • Bake for 40-45 minutes, until a toothpick comes out without wet batter clinging to it.