Lemon Crunch Cake Recipe
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.
Equipment
- 9x9 baking pan
Ingredients
- 1 cup granulated sugar
- 1 zest lemon peeled with a vegetable peeler into strips.
- ½ cup unsalted butter at room temperature
- 2 large eggs at room temperature
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- ¼ cup fresh lemon juice
- ½ teaspoon lemon extract
- ¼ cup granulated sugar for topping
Instructions
- Preheat oven to 350F. Lightly spray and line a 9x9 baking dish with parchment paper.
- 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.
- 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.
- Bake on the middle rack for about 30 minutes, or until golden.
Notes
Use a serrated vegetable peeler for best results to just peel off the yellow part of the lemon zest.
Nutrition
Serving: 1sliceCalories: 225kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 118mgPotassium: 83mgFiber: 1gSugar: 21gVitamin A: 298IUVitamin C: 2mgCalcium: 36mgIron: 1mg
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