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Ingredients
  • subheading: For the crumble topping:
  • ⅓ cup granulated sugar
  • zest of 1 lemon
  • 4 tablespoons unsalted butter
  • ¾ cup all-purpose flour
  • 1 tablespoon fresh lemon juice
  • subheading: For the cake:
  • ¾ cup granulated sugar, divided
  • zest from 2 lemons
  • ½ cup unsalted butter, at room temperature, plus more, to taste, for greasing the pan
  • 2 cups all-purpose flour, plus more, to taste, for dusting the pan
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons vanilla extract or vanilla bean paste
  • ½ cup buttermilk, well shaken
  • ¼ cup fresh lemon juice
  • powdered sugar, optional, to taste, for dusting
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