Lemon Crunch Cake Recipe: A Zesty Delight

The lemon crunch cake recipe is a light and refreshing dessert that tastes like summer. It combines lemon zest, sugar, eggs, vanilla extract, flour, and butter.

This cake comes from a crunchy topping made of sugar and lemon zest.

This cake is the perfect ending to a family meal or party. This easy dessert recipe has won over many fans.

The lemon zest and sugar mixture acts as the leavening, while the eggs add structure. The cake can be served warm or cold.

Lemon Crunch Cake
Lemon Crunch Cake

Recipe Time and Yield

Crafting this Lemon Crunch Cake is a delightful journey that takes approximately 45 minutes of active preparation time.

Once it’s ready, you’ll be rewarded with a luscious cake that yields around 10 generous servings.

Essential Equipment

To ensure the smooth execution of this recipe, you’ll need a few key pieces of equipment:

  • 9-inch round cake pan
  • Mixing bowls (large and medium)
  • Whisk or electric mixer
  • Zester or grater
  • Measuring cups and spoons

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Ingredients List

For the cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • Juice of 1 lemon

For the crunch topping:

  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, chilled and cubed
  • Zest of 1 lemon

Step-by-Step Instructions

1. Preparing the Cake Batter

Preheat your oven to 350°F (175°C) and grease the cake pans. Line the bottoms with parchment paper.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.

Gradually add the dry flour mixture and milk to the wet ingredients, alternating between the two. Begin and end with the flour mixture, mixing until just combined.

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2. Creating the Crunch Topping

In a bowl, combine flour, granulated sugar, and lemon zest for the topping.

Use your fingers or a pastry cutter to work the chilled butter into the mixture until coarse crumbs form.

3. Assembling and Baking

Divide the cake batter evenly between the prepared pans.

Sprinkle the crunch topping generously over the batter in both pans.

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Nutrition Facts Of Lemon Crunch Cake Recipe

Total Fat16.4g
Saturated Fat8.3g
Total Carbohydrates51.1g
Lemon Crunch Cake Recipe

Lemon Crunch Cake Recipe

Why do you put lemon juice in a cake?

Lemon juice is often added to cake recipes for its unique flavor and acidity. The acidic nature of lemon juice can react with baking soda or baking powder in the recipe, causing the cake to rise and become lighter in texture.

Adding lemon juice to a cake recipe can enhance the flavor, texture, and overall quality of the final product.

Can I Use Other Lemons?

You can use other lemons instead of the usual lemon you’ll find in stores. You can substitute an additional one without causing any harm to the recipe.

All you need to do is soak them and remove them from their peel. Then, wash them out under water and peel them again.

Then, cut the peel from the stem and use it to spice up the cake batter.

Can Recipe Be Stored In The Freezer?

Yes, the lemon crunch cake recipe can be stored in the freezer. All you need to do is wrap it in plastic or put it inside a freezer bag.

Before serving, please remove it from the freezer and let it thaw overnight.

How To Freeze Lemon Crunch Cake Recipe?

1. Cool down completely.

2. Remove the cake from the pan and cut it into slices.

3. Wrap each piece in aluminum foil or an airtight plastic bag.

4. Place in the freezer and store it for up to 3-4 months.

5. Thaw out the slices and serve.

How To Serve Of Lemon Crunch Cake Recipe?

1. Add a couple of drops of lemon extract to the mixture.

2. Replace the vanilla pudding with your favorite flavor.

3. Sprinkle some nuts over the cake while it is still warm.

4. Finish off the lemon crumble cake with powdered sugar and serve.

5. You can replace the lemon extract with orange extract while preparing this lemon to crumble cake recipe if you prefer or if it suits your taste.

6. You can sprinkle powdered sugar on the warm cake before serving, and then serve it on the plate.

7. You can also top it with fresh berries like raspberries or strawberries.

Frequently Asked Questions

Can I use bottled lemon juice?

While fresh lemon juice is recommended for optimal flavor, bottled lemon juice can be used as a substitute.

How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Can I freeze this cake?

Yes, you can freeze the cake without the crunch topping. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Can I make cupcakes instead of a cake?

Absolutely! Adjust the baking time to approximately 18-22 minutes for cupcakes.

Can I reduce the sugar in the recipe?

Yes, you can slightly reduce the sugar without compromising the texture significantly.

Final Thought

Indulge in the irresistible charm of our Lemon Crunch Cake Recipe. This dessert masterpiece effortlessly marries the zing of lemons with the comfort of cake, resulting in a treat that’s both refreshing and satisfying.

Get your apron on and enjoy the delightful process of baking and savoring this exquisite dessert.