Lemon Crumble Breakfast Cake

INGREDIENTS

4 tbsp

unsalted butter, melted

3/4 cup

unbleached, all-purpose flour

1/3 cup

granulated sugar

1 tbsp

fresh lemon juice

zest of 1 lemon

2 cups

unbleached, all-purpose flour

1/2 tsp

salt

2 tsp

baking powder

1/2 cup

unsalted butter, room temperature

zest from 2 lemons (preferably organic)

3/4 cup

granulated sugar

large egg, room temperature

1 1/2 tsp

vanilla bean paste

1/2 cup

buttermilk, well shaken (whole fat or whole milk mixed with 1 1/2 teaspoons vinegar)

1/4 cup

fresh lemon juice (about 2 lemons)

powdered sugar for dusting if desired