With Sweet Dreams and Even Sweeter Days

Sunday, October 20, 2013

Lemon Crumb Cake

"If the world was blind, how many people would you impress?"

Needed words.  Words that change my perspective, which often times seems to fall on the wrong side of where it can and should be.

Once in awhile I tend to lose my focus and get caught up in outward appearances.  Do I look the "right" way, do I speak the "right" way, do I come off in the "right" way?  Putting too much power in others perceptions of myself, losing out on chances to be genuinely happy regardless of what someone else thinks.

Don't get me wrong, I do believe that taking pride in how you look and who you are outwardly is important, but I also don't think it should be the meat of life, and I know from experience it's far too easy to get caught up in it.

The way I see it, outward appearance should be the icing on the cake.  Important and something to be taken care of an celebrated for sure, but alone nothing.

I feel outward appearance is nothing without the cake of who you are within.  So take a step back and love yourself.  You whole self.  Even on the bad days.  Even on the days you feel like that ugly cake that decorating wise was a total flop.  Odds are if you take the chance to try it, it's still really good.

There's always a chance to wipe the slate clean and try again.  That's the beauty of it.

Every day you have a chance to decide who you'd like to be, both inside and out.

Every day can be something new and something good.

And remember, even the most beautifully decorated cakes can taste awful and the most simple can be divine.

Be both.
You always have the chance to be both.

Lemon Crumb Cake
Printer Friendly Version
Servings: 16-20

- 4 cups flour
- 4 cups sugar
- 1 cup light brown sugar
- Gratzed zest of 4-5 small lemons
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup vegetable oil
- 4 Tbsp lemon juice
- 2 cups vanilla greek yogurt
- 2 eggs
- 2 tsp vanilla
- 2 tsp baking powder
- 2 tsp baking soda

Preheat oven to 325 degrees F.  Butter and flour a 9x13 inch baking dish.  In a medium bowl, add flour, sugars, lemon zest, and cinnamon.  Stir until combined.  Add oil and lemon juice and mix until clumps form and flour is incorporated.  Set aside 2 cups of mixture.  Add remaining mixture to the bowl of  stand mixer.  In another small bowl whisk together yogurt, egg, vanilla, baking powder, and baking soda.  Add mixer to crumb mixture in stand mixer and beat over low speed until smooth.  Spread into prepared dish and top with reserved crumb topping.  Bake for 40-50 minutes or until toothpick inserted in middle comes out clean.  Cool on wire rack.  Serve warm or at room temperature.  Once cooled, store in an airtight container at room temperature.  Only gets better as days pass.

Recipe adapted from: Blogging Over Thyme

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