Lemon Crunch Cake Recipe || Simple Delightfully

The Lemon Crunch Cake recipe is a delightful dessert that marries the zesty tang of fresh lemons with a satisfying crunchy topping.

This cake features a moist, tender crumb infused with lemon juice and zest, giving it a bright and refreshing flavour.

The real star, however, is the crunchy topping made from a mixture of granulated sugar, lemon juice, and crushed graham crackers or cornflakes, adding a unique texture contrast that elevates the entire cake.

Topped with a sweet lemon glaze, this cake is perfect for any occasion, offering a burst of citrus goodness with every bite.

How To Prepare Lemon Crunch Cake Recipe

Recipe Overview

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Ingredients For Lemon Crunch Cake Recipe

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons lemon zest (about 2 large lemons)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

For the Crunch Topping:

• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, melted

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Directions For How To Make

Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. This will ensure your cake comes out easily and prevents it from sticking to the pan.

Step 2: Make the Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Stir in the lemon zest, lemon juice, and vanilla extract.

Step 3: Make the Crunch Topping

In a medium bowl, combine the brown sugar, granulated sugar, flour, and cinnamon. Pour in the melted butter and mix until the mixture resembles coarse crumbs.

Step 4: Assemble the Cake

Pour half of the cake batter into the prepared baking pan and spread it out evenly. Sprinkle half of the crunch topping over the batter.

Pour the remaining batter over the topping and spread it evenly. Sprinkle the remaining crunch topping over the top.

Step 5: Bake the Cake

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the centre comes out clean. The cake should be golden brown and the topping should be crisp.

Step 6: Prepare the Lemon Glaze

While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Step 7: Glaze the Cake

Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Drizzle the lemon glaze over the warm cake, allowing it to soak in and add an extra layer of lemony goodness.

Step 8: Serve and Enjoy

Allow the cake to cool completely before cutting into squares and serving. This Lemon Crunch Cake is best enjoyed with a cup of tea or coffee, or as a delightful dessert after a meal.

Nutrition Facts Lemon Crunch Cake Recipe

·  Calories: 300

·  Fat: 15g

·  Saturated Fat: 5g

·  Sugar: 20g

·  Carbohydrates: 35g

·  Protein: 5g

Tips For Success

1. Use Fresh Lemons

For the best flavour, always use fresh lemons. Bottled lemon juice just doesn’t compare to the bright, fresh taste of freshly squeezed lemon juice. Plus, the zest adds an additional burst of flavour that’s essential for this cake.

2. Don’t Overmix the Batter

When mixing the batter, be careful not to over mix once you add the dry ingredients. Over mixing can lead to a dense, tough cake. Mix just until the ingredients are combined.

3. Let the Cake Cool Before Glazing

It’s important to let the cake cool for at least 10 minutes before adding the glaze. If the cake is too hot, the glaze will just run off. Allowing it to cool slightly will help the glaze to set nicely on top of the cake.

4. Storage Tips

This Lemon Crunch Cake can be stored at room temperature in an airtight container for up to 3 days. If you prefer, you can refrigerate it for up to a week, but make sure to bring it to room temperature before serving to enjoy the best texture and flavour.

Can I Make The Lemon Crunch Cake Ahead Of Time?

Yes, you can make the Lemon Crunch Cake 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

Making a Lemon Crunch Cake is a fantastic way to introduce a burst of bright, zesty flavour to any gathering or to simply indulge your taste buds with something extraordinary.

This recipe, with its moist, lemon-infused cake and the delightful crunch of its unique topping, is sure to become a favourite in your baking collection.

Not only does it taste incredible, but it also looks stunning, making it perfect for celebrations, parties, or a delicious treat at home.

I hope you find as much joy in baking and sharing this cake as I do. Happy baking!