Don’t Buh-leeve Em….

….. when they tell you that a recipe is worth the hard work it takes to make it, and that the finished product is unbelievably delicious. Just don’t believe it.

I found the recipe in Pinterest and even though I’m a self-confessed Pin-aholic, sometimes it about takes me for a loop and those fantastic photos steal more than a little bit of my time, like this Lemon Crumb Cake.

The photos looked so good, so on Saturday morning I rushed to the grocery store (because i had a full day ahead) and bought the ingredients for the light, spring-y cake; lemons, cream cheese, Knox gelatin, creamy buttermilk, and lucious whipping cream. It was going to be good!

Once at home, I set right to work mixing up the cake and getting it into the oven. Then there were four more things to make, a gelatin syrup, lemon curd, cream cheese frosting, and finally crumb streusel topping. And then there was the cake to assemble. And then there were dishes to wash. And then there was the floor to sweep. And mop. And then I collapsed on the sofa with an ice cold coke.

By that time the day was nearly OVER!

And I was about beat, not to mention, beat out at myself.

The cake was good but not THAT good!

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So next time (and there will probably be a next time because the cake was delicious) I’ll bake a white or vanilla cake mix, mix a can of lemon pie filling with a bowl of whipped topping and an 8oz. pkg of cream cheese for frosting and be done with it. But there is one thing you can’t buy and that’s the crumb topping to sprinkle over the top, so if you want to try it here’s that recipe:

Crumb Topping:

1/2 cup flour
1/2 cup plus 2 T. confectioners sugar
5 T. Cold butter, cut in pieces
1 tsp. vanilla

Mix flour and confectioners sugar in a small bowl. Cut in butter until fine crumbs form. Sprinkle vanilla over crumbs and continue cutting butter and vanilla in to flour and sugar until crumbs are like coarse cornmeal.

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