INSTRUCTIONS

• preheat the oven to 350 degrees Fahrenheit. In order to facilitate the process of cutting, it is recommended to spray a square baking sheet measuring 9 inches by 9 inches and line it with parchment paper. This is an optional step.
• Make use of a vegetable peeler that has serrated blades in order to delicately remove the zest from the lemon. Not a single bit of the bitter white pith is what you want; you only want the yellow.
• Put the sugar and the zest into the bowl of a food processor. Process until fully combined. The zest should be entirely integrated into the sugar after approximately one minute of processing, during which time you should scrape down the sides of the bowl if necessary.
• Place the flour, baking powder, and salt in the food processor, and then pulse the machine to mix all of the ingredients.
• The butter should be added to the bowl. When you want to mix, pulse for roughly twenty pulses. A crumbly consistency is desired for the recipe, with the butter being evenly dispersed and cut into very small bits.
• Please set aside one cup of the mixture that you have measured out.
• stir the wet components using a whisk, then add them to the dry ingredients and stir until they are completely incorporated. After spreading the batter into the pan, sprinkle the crumbs that were set aside on top.I make use of my fingertips to create some larger, chunkier crumbs in order to achieve a lovely texture on the top of the confection. To create a crumb of any size you choose, simply press the dry ingredients between your fingers so that it becomes slightly compressed.
• Bake for forty to forty-five minutes, or until a toothpick can be removed from the centre of the cake without any wet batter clinging to it.