I decided to try the Lemon Crunch Cake recipe one weekend, drawn by the promise of its refreshing lemon flavor and crunchy topping. The ingredients were simple, but I was curious about how they’d come together.
I started by mixing the cake batter, adding a generous amount of fresh lemon juice and zest for that perfect citrus kick. As it baked, the kitchen filled with the most incredible lemony aroma.
While it cooled, I prepared the crunchy topping, a mix of butter, sugar, and a little flour. Once everything was assembled, I took a bite, and I was amazed!
The cake was light and moist, while the topping added the perfect crunch. It was tangy, sweet, and absolutely delicious.
That first bite confirmed that Lemon Crunch Cake was definitely my new favorite dessert. It was a true success!
Why Peoples Like Lemon Crunch Cake Recipe?
People love the Lemon Crunch Cake recipe because it perfectly combines refreshing citrus flavor with a satisfying crunchy texture.
The light, moist cake with a tangy lemon kick is balanced beautifully by the sweet, buttery topping that adds crunch in every bite.
It’s simple to make, yet tastes like a gourmet treat, making it a favorite for gatherings or a special dessert.
The bright, fresh flavor and contrasting textures make it an irresistible choice for lemon lovers and anyone craving a unique, delicious cake.
How To Prepare Lemon Crunch Cake Recipe?
Recipe Overview
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Ingredients For Lemon Crunch Cake Recipe
For the Cake:
- 215g (7.6 oz) butter, room temperature
- 150g (5 oz) caster or superfine sugar
- 4 large eggs, room temperature
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons lemon zest (about 2 large lemons)
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla bean paste
For the Frosting:
- 2 teaspoons baking soda
- 2 cups heavy cream, whipped
- 1/3 cup water
- 1/4 cup light corn syrup
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
How To Make Lemon Crunch Cake Recipe
1. Preheat Oven:
Set the oven to 350°F (175°C). Grease and flour your cake pan.
2. Make the Cake Batter:
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, mix together cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Stir in lemon zest, lemon juice, and vanilla paste.
3. Bake the Cake:
Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Frosting:
In a saucepan, combine water, granulated sugar, corn syrup, and baking soda. Heat over medium heat until sugar dissolves. Bring it to a boil, then remove from heat and cool slightly. Fold in whipped heavy cream and fresh lemon juice to create the frosting.
5. Assemble the Cake:
Once the cake has cooled, spread the frosting evenly over the top. Serve and enjoy the perfect balance of tangy lemon and crunchy sweetness!
Notes
- Make sure the butter is softened to room temperature before creaming with sugar; this will help create a smooth, fluffy texture for the cake.
- You can store leftover cake in an airtight container at room temperature for 2-3 days. For longer storage, keep it in the fridge for up to a week.
Nutrition Facts Lemon Crunch Cake Recipe
Calories: 300
Fat: 15g
Saturated Fat: 5g
Sugar: 20g
Carbohydrates: 35g
Protein: 5g
Tips And Variations
1. Add Blueberries or Raspberries
For an extra fruity punch, you can fold in fresh or frozen blueberries or raspberries into the cake batter. The berries will add some color and even more burst of flavor!
2. Make it Lighter:
If you prefer a lighter version, you can substitute half the butter with applesauce or Greek yogurt. This will make the cake a bit healthier while still retaining the moisture.
3. Use a Different Citrus:
While lemon is the star here, you can also experiment with other citrus fruits like orange or lime. Adjust the zest and juice measurements according to the citrus used.
4. Vegan Option:
To make this cake vegan, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use dairy-free butter, and opt for plant-based sour cream or yogurt.
5. Add a Glaze:
For a more intense lemon flavor, drizzle a simple lemon glaze (powdered sugar + lemon juice) over the top of the cooled cake.
Can I Make The Lemon Crunch Cake Ahead Of Time?
Yes, you can make the Lemon Crunch Cake Recipe a day ahead. To maintain its freshness, store the cake in an airtight container at room temperature.
If you need to store it longer, you can refrigerate it for up to 3 days. Just make sure to bring it to room temperature before serving to enjoy its full flavour and texture.
Can I Substitute The Sour Cream In The Recipe?
If you don’t have sour cream on hand, you can substitute it with an equal amount of plain Greek yogurt or buttermilk.
Both alternatives will provide the necessary moisture and slight tanginess that sour cream adds to the cake.
How Do I Ensure My Cake Has A Moist And Tender Crumb?
To achieve a moist and tender crumb, make sure all your ingredients are at room temperature before you start mixing. This helps the ingredients combine more smoothly.
Additionally, avoid over mixing the batter, as this can make the cake dense. Mix until the ingredients are just combined.
Can I Use A Different Topping Instead Of Graham Crackers Or Cornflakes?
Yes, you can experiment with different toppings. Crushed cookies, nuts, or even granola can add a delightful crunch to the cake.
Choose a topping that complements the lemon flavour and provides the desired texture contrast.
How Can I Make The Glaze Thicker Or Thinner?
To adjust the consistency of the glaze, you can add more powdered sugar to make it thicker or more lemon juice to make it thinner.
Add the liquid or sugar gradually, mixing well until you reach the desired consistency. The glaze should be thick enough to coat the cake but still pour able.
Conclusion
This Lemon Crunch Cake recipe is a delightful dessert that balances the tartness of fresh lemon with the sweetness of a buttery cake and the perfect crunch topping.
It’s easy to make and perfect for almost any occasion. I hope you enjoy baking and tasting this zesty treat as much as I do. Don’t forget to share it with your friends and family – they’re sure to love it!
Happy baking, and enjoy your lemony creation!
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Lemon Crunch Cake Recipe
Ingredients
For the Cake:
- 215 g 7.6 oz butter, room temperature
- 150 g 5 oz caster or superfine sugar
- 4 large eggs room temperature
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons lemon zest about 2 large lemons
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla bean paste
For the Frosting:
- 2 teaspoons baking soda
- 2 cups heavy cream whipped
- 1/3 cup water
- 1/4 cup light corn syrup
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
Instructions
Preheat Oven:
- Set the oven to 350°F (175°C). Grease and flour your cake pan.
Make the Cake Batter:
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, mix together cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Stir in lemon zest, lemon juice, and vanilla paste.
Bake the Cake:
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Frosting:
- In a saucepan, combine water, granulated sugar, corn syrup, and baking soda. Heat over medium heat until sugar dissolves. Bring it to a boil, then remove from heat and cool slightly. Fold in whipped heavy cream and fresh lemon juice to create the frosting.
Assemble the Cake:
- Once the cake has cooled, spread the frosting evenly over the top. Serve and enjoy the perfect balance of tangy lemon and crunchy sweetness!
Notes
- Make sure the butter is softened to room temperature before creaming with sugar; this will help create a smooth, fluffy texture for the cake.
- You can store leftover cake in an airtight container at room temperature for 2-3 days. For longer storage, keep it in the fridge for up to a week.