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.
Servings: 12 servings
Equipment
- 9x9 baking pan
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.
Nutrition
Calories: 225 kcal · Carbohydrates: 34 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 52 mg · Sodium: 118 mg · Potassium: 83 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 298 IU · Vitamin C: 2 mg · Calcium: 36 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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