Lemon Crunch Cake Recipe
Lemon Crunch Cake Recipe is a zesty dessert that combines moist lemon cake layers with a tangy lemon filling and a crispy, buttery crunch topping. The contrast between the soft cake and crunchy texture creates a delightful bite. Often finished with a light glaze or frosting, this refreshing treat is perfect for citrus lovers and special occasions alike.
Equipment
- Mixing bowls (2–3)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- 9×13-inch baking pan or two 9-inch round cake pans
- Oven
- Spoon or fork for mixing the topping
Ingredients
For the Cake:
- 1 box 18 oz yellow cake mix
- ½ cup canola oil
- 1 teaspoon lemon extract
- ¼ teaspoon cream of tartar
- 3 large eggs separated
- ¾ cup water
For the Crunch Topping:
- ¾ cup crushed butter cookies e.g., shortbread or vanilla wafers
- ½ cup chopped pecans or walnuts
- ¼ cup confectioners’ powdered sugar
- ¼ cup light corn syrup
- ½ teaspoon lemon extract
- 3 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your baking pan(s) or line them with parchment paper for easy removal.
- In a large bowl, combine the yellow cake mix, canola oil, lemon extract, cream of tartar, egg yolks, and water. Beat the mixture on medium speed for 2 to 3 minutes until the batter is smooth and well blended.
- In a separate, clean bowl, whip the egg whites until stiff peaks form, which will help create a light and airy texture. Gently fold the beaten egg whites into the cake batter using a spatula, taking care not to over mix.
- Pour the batter evenly into the prepared pan(s). In another bowl, mix together the crushed cookies, chopped nuts, confectioners’ sugar, corn syrup, lemon extract, and melted butter until the mixture is crumbly and thoroughly coated.
- Sprinkle the crunch topping evenly over the batter. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before slicing and serving.
Notes
Nutrition Facts Of Lemon Crunch Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 300 kcal |
| Total Fat | 15 g (8 g saturated) |
| Cholesterol | 60 mg |
| Sodium | 180 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugars | 24 g |
| Protein | 4 g |