1 cup sugar
1 egg
1 cup sour cream
3 Tablespoons lemon zest
4 Tablespoons lemon juice
½ teaspoon salt
3 teaspoons baking powder
2 cups flour
Crumb topping:
6 Tablespoons butter
1 cup sugar
1 cup flour
1 Tablespoon lemon zest
Glaze:
½ cup powdered sugar
3 Tablespoons heavy cream
½ teaspoon lemon zest
Preheat oven to 375 degrees F. Spray springform pan with vegetable cooking spray. In a large mixing bowl beat butter and sugar until creamy. Add egg and sour cream and mix again. Add lemon zest and lemon juice and mix again. Sift together salt, baking powder, and four and stir into the wet mixture. DO NOT OVER MIX! To make crumb topping: In a small mixing bowl combine butter, sugar, flour, and lemon zest with a fork until crumbly. Sprinkle over cake. Bake for 30 to 35 minutes or until done. To determine when cake is done insert a long toothpick. If it comes out clean it is done. Carefully remove cake from springform pan and place on cake stand. To make glaze: Combine all ingredients and drizzle glaze over the top. Serve warm or at room temperature.