Lemon Crunch Cake
User Reviews
5
Lemon Crunch Cake
Description
This cake features a batter made from creamed butter and lemon-scented sugar, eggs, and a combination of all-purpose flour, baking powder, and baking soda. Fresh lemon juice, lemon zest, and lemon extract enhance the citrus flavor. Buttermilk is used to provide moisture and tender crumb. The batter is alternately mixed with dry and wet ingredients to ensure even texture without overmixing.
Once the batter is spread evenly in a prepared pan, it is topped with granulated sugar which forms a slightly crunchy crust during baking. The resulting lemon crunch cake offers both a soft, moist interior and a contrasting crisp sugar top, bringing a fresh, tangy flavor to a classic cake.
This cake can be sliced and served as a dessert or snack, pairing well with tea or coffee. The lemon elements provide a refreshing taste that balances the sweetness and buttery texture.
Ingredients
- 1 cup granulated sugar
- lemon zest peeled into strips, yellow part only, avoid bitter white part
- 1/2 cup unsalted butter at room temperature
- 2 large egg at room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup lemon juice fresh
- 1/2 tsp lemon extract
topping
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350F. Lightly spray and line a 9x9 baking dish with parchment paper. The paper is optional but helps lift the cake out for easy slicing.
- Put the sugar and zest in a food processor and process until the zest is completely incorporated, and the sugar is moist and pale yellow. Note: if you don't have a processor then grate the zest of 1 lemon and mix with sugar by hand.
- Cream the butter and sugar together in a stand mixer, or in a bowl with a hand held mixer.
- Beat in the eggs, scraping down the sides of the bowl as necessary.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Add the lemon juice and extract to the buttermilk.
- Alternately add the flour and buttermilk to the creamed sugar and eggs. Begin and end with the dry ingredients. Blend until everything is well combined, but don't over mix.
- Spoon the batter into the prepared pan and smooth out evenly. Sprinkle the sugar evenly over the entire surface. Note: I know, it seems like a lot, but go with it, it makes a nice crust.
- Bake on the middle rack for about 30 minutes, or until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 118mg | 5% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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