Lemon Crunch Cake is an easy recipe to make. It is a moist cake for lemon lovers. It has a delicate crumb and zesty undertones to wake up your taste buds. Each slice offers a burst of fresh lemon flavor, complemented by the subtle sweetness of the cake itself.
What makes this cake different though is the sugary crunchy top which adds a nice texture contrast. Whether you’re enjoying it with afternoon tea or as a dessert after a meal, this Lemon Crunch Cake is a reminder of the joys of simple baking.
If you are a fan of this moist yellow cake with the crunchy topping and want to try some other lemon cakes check out Lemon Chiffon Cake, Lemon Zucchini Cake and Blueberry Lemon Olive Oil Cake.
If you would like to try some other lemon desserts, check out Italian Lemon Sorbet and Lemon Panna Cotta.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Preparing cake pans is an essential step to success in baking a cake. Read How to Grease and Flour Baking Pans to ensure your cake will not stick to the pan.
SPECIAL EQUIPEMENT NEEDED:
- 8½” square cake pan or 9″ round cake pan
- Large Bowl, medium bowl, and small bowl
- Hand held electric mixer or stand mixer with a whisk attachment
- Zester or small box grater to create the zest from the lemon rind.
SUBSTITUTIONS:
- The all purpose flour can be substituted with equal parts cake flour or unbleached flour.
- Salted butter can be used; just reduce the added salt in the cake recipe to ¼ teaspoon.
- If you don’t have buttermilk you can create it yourself. Combine ¾ cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Freshly squeezed lemon juice is best, but bottled lemon juice can also be used. You could also substitute 1½ teaspoons of lemon extract.
- Confectionary sugar is also labeled as powdered sugar. They are the same and either one can be used.
HOW TO STORE LEMON CRUNCH CAKE:
- You can store the leftover cake covered in plastic wrap or in airtight container for 2-3 days at room temperature.
- You can freeze the cake wrapped in freezer wrap or in a freezer bag for up to 3 months. Defrost the cake on a wire rack at room temperature.
Whisk together the flour, baking powder, baking soda, and salt in a medium size bowl.
In a large mixing bowl, cream together the unsalted butter and 1 cup of sugar until light and fluffy.
Beat in the eggs one at a time. Stir in the lemon juice, lemon zest, and vanilla extract. Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry mixture.
Pour the cake batter into the prepared cake pan, spreading it evenly. Sprinkle the remaining ¼ cup of granulated sugar evenly over the top of the batter.
CAKE: Preheat your oven to 350°F (175°C). Grease and flour a 8½-inch square or a 9-inch round cake pan. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set flour mixture to the side. In a large mixing bowl, cream together the unsalted butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, making sure both the egg yolk and egg whites are fully mixed in before adding the next egg. Stir in the lemon juice, lemon zest, and vanilla extract. Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Pour the cake batter into the prepared cake pan, spreading it evenly. Sprinkle the remaining ¼ cup of granulated sugar evenly over the top of the batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire cooling rack to let the cake cool completely. Once the cake has cooled to room temperature you can add the glaze. GLAZE: In a small bowl, combine the confectionary sugar, corn syrup, lemon juice and milk. If the glaze seems too thick to drizzle off a spoon, add more milk a teaspoon at a time until it is thin enough. Use a teaspoon to drizzle the glaze over the top of the cooled cake. Move your spoon with the glaze, back and forth over the top of the whole cake to the edges of the cake. The glaze may drip over the sides of the cake and that is fine. Serve the cake with a bit of whipped cream and lemon slices on the top.Lemon Crunch Cake
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