Lemon Crunch Cake: Recipe and Baking Tips
Written by MasterClass
Last updated: Mar 28, 2022 • 2 min read
This buttery, citrusy lemon crunch cake will be the hit of your summer brunch table.
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What Is Lemon Crunch Cake?
Lemon crunch cake consists of a moist, lemony pound cake with a crunchy sugar topping. Granulated sugar gets sprinkled over the cake batter and turns into a crispy, crackling coating as the dessert bakes, perfectly offsetting the airy, tender crumb of the cake.
Serve lemon crunch cake for breakfast or brunch, or dress it up with a scoop of vanilla ice cream as a tasty dessert.
3 Tips for Making Lemon Crunch Cake
Bakers of all skill levels will be able to craft a delicious lemon cake. Follow these tips to make the most of this easy recipe:
- 1. Mix the batter mindfully. Overmixing the batter leads to a stiff, dense crumb instead of a light, moist crumble. Mix the ingredients until the cake batter just comes together to avoid over-developing the gluten in the flour.
- 2. Experiment with additions. Customize this simple cake with your favorite fruits, extracts, and spices. Stir fresh fruits, like blueberries, raspberries, and cherries, into the batter before baking. Incorporate dried fruits like raisins and dried cranberries. Stir in warm spices like cinnamon and nutmeg, or add almond extract or orange extract for variations in flavor.
- 3. Try different toppings. Sprinkle toppings like chopped nuts (like walnuts, pecans, or almonds), toffee bits, or an oat streusel over the top of the batter for added crunch. For added flair, spread lemon icing, buttercream frosting, or cream cheese frosting over the cake. Alternatively, top the cake slices with confectioners’ sugar, or serve them with a dollop of Greek yogurt, lemon curd, or ice cream.
Easy Lemon Crunch Cake Recipe
makes
prep time
20 mintotal time
50 mincook time
30 minIngredients
Note: The total time does not include 30 minutes of inactive time.
- 1
Preheat the oven to 350 degrees Fahrenheit, and grease a square cake pan with butter or nonstick spray. Line the base of the pan with parchment paper.
- 2
In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. Alternatively, add the ingredients to a large bowl and combine them with a hand mixer.
- 3
Add the eggs, vanilla extract, lemon extract, lemon juice, and lemon zest, and mix until well incorporated, scraping down the sides of the bowl as needed.
- 4
With the mixer running, slowly drizzle the buttermilk into the wet ingredients until it is incorporated.
- 5
In a separate bowl, combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt until combined.
- 6
With the mixer running on low speed, slowly add the flour mixture to the wet ingredients, and mix until the batter just comes together.
- 7
Transfer the batter to the prepared pan and spread it out into an even layer.
- 8
Sprinkle the remaining ¼ cup of sugar over the top of the cake.
- 9
Place the pan in the oven and bake until a toothpick inserted into the center of the cake comes out clean, about 30–35 minutes.
- 10
Remove the cake from the oven and transfer it to a wire rack to cool for 30 minutes.
- 11
Run a knife around the edge of the pan, then carefully flip it over to remove the cake.
- 12
Serve the cake slices with a dollop of whipped cream.
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