1. Prepare the Cake Batter:
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream butter and sugar together until light and fluffy (about 3-5 minutes).
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream (or buttermilk), mixing until just combined.
Stir in vanilla extract, lemon extract, lemon juice, and lemon zest.
2. Bake the Cake:
Pour batter into the prepared bundt pan and smooth the top.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Crunchy Topping:
While the cake is cooling, in a small bowl, combine sugar, flour, melted butter, lemon juice, and lemon zest. Stir until the mixture is well combined and forms a thick, crumbly topping.
Once the cake has cooled, spread the crunchy topping evenly on top of the cake. If desired, you can slightly warm the topping in the microwave for a few seconds to make it easier to spread.
Enjoy!
