Table of Contents
Combine the streusel ingredients in a separate bowl. Sprinkle over the cheesecake layer of the cake. Bake and chill. Bake the Lemon Crumb Cake for 40 minutes. Let it cool, then release it from the spring form pan. Transfer the cake to the refrigerator to chill for about 3 hours.
Add the streusel topping. Combine the streusel ingredients in a separate bowl. Sprinkle over the cheesecake layer of the cake. Bake and chill. Bake the Lemon Crumb Cake for 40 minutes. Let it cool, then release it from the spring form pan. Transfer the cake to the refrigerator to chill for about 3 hours.
Add the streusel topping. Combine the streusel ingredients in a separate bowl. Sprinkle over the cheesecake layer of the cake. Bake and chill. Bake the Lemon Crumb Cake for 40 minutes. Let it cool, then release it from the spring form pan.
Preheat your oven to 350°F. Lightly grease a 10″ tube pan; a 9″ x 13″ baking pan, or two 8″ x 2″ round pans. To make the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the candied peel until it is well coated.
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