Need
Batter
1 stick salted butter, softened
3/4 cup cane sugar
1 TBS Moroccan Preserved Meyer Lemon Paste
2 large eggs
¼ cup sour cream
⅓ cup plus 1 TBS whole milk
1½ cups cake flour
½ tsp baking powder
½ tsp fine sea salt
Topping
3/4 cup all purpose flour
1/4 cup plus 2 TBS packed dark brown sugar
2 TBS cane sugar
1 tsp cinnamon
1/4 tsp cardamom
6 TBS salted butter, melted
Glaze
½ cup powdered sugar, sifted
1 TBS Moroccan Preserved Meyer Lemon Paste
2 TBS water
Zest of one lemon (Meyer preferred, but standard lemon is okay)
Do
Preheat the oven to 375°F. Line a 9-inch cake pan with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and If & When Moroccan Preserved Meyer Lemon Paste. Mix on low until combined and no chunks of butter remain. Add the eggs, sour cream and milk and mix on low until combined.
In a separate bowl, add the cake flour, baking powder and sea salt and whisk together. With the mixer on low, slowly add the cake flour mixture to the butter mixture and continue to mix on low until combined into a smooth batter, scraping the sides of the bowl as needed.
Pour the batter into the prepared cake pan and spread out evenly. Bake for 20 minutes. Set a timer. While the cake is baking, get the topping ready.
To make the topping: Add the all-purpose flour, dark brown sugar, cane sugar, cinnamon and cardamom to a medium bowl and swirl together. Add the melted butter and fold together with a spatula until you have a paste.
Once the timer goes off, remove the cake from the oven and using your hands, crumble the topping onto the partially baked cake batter. Return the cake to the oven and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.
To make the glaze: Add the powdered sugar, Preserved Meyer Lemon Paste and water to a small bowl and whisk together. Using a pastry brush, brush the glaze on top of the cake. Top with lemon zest.
Store in an airtight container for up to 7 days.
Notes
Gluten Free – Replace the cake flour with 212 grams (1 1/3 cups) organic gluten free flour blend and replace the all purpose flour with 95 grams (½ cup plus 1 TBS) organic gluten free flour blend.
High Altitude – Bake at 375°F for 15 minutes, remove and add topping, then bake again for 20 minutes or until a wooden pick inserted in center comes out clean.
Adapted by the recipe created by Mimi Council @mimibakescookies for If & When. Read Mimi's story about how our Preserved Meyer Lemon Paste became part of her family tradition.
