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Lemon Crunch Cake Recipe

Lemon Crunch Cake Recipe

Lipia
This Lemon Crunch Cake recipe combines a moist, citrusy cake with a delightful crunchy topping. Made with fresh lemon juice and zest, it delivers a perfect balance of tartness and sweetness. Easy to prepare, it's an ideal dessert for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

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.
Keyword Lemon Crunch Cake Recipe