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Lemon Crunch Cake
This lemon crunch cake is an old fashioned style breakfast or snack cake with a pillowy soft texture, bright lemon flavor, and a delightful crunchy top.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Calories: 225 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup granulated sugar
- zest of 1 lemon, peeled with a vegetable peeler into strips. You want the yellow part, with as little of the bitter white as possible. Note: you don't want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind.
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs, 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 fresh lemon juice
- 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.
Cup of Yum
Nutrition Information
Calories
225kcal
(11%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
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%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 225
% 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.