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    Home » Recipes » cake

    Lemon Crunch Cake

    Published: Oct 3, 2022 · by Radwa.

    Jump to Recipe

    Lemon Crunch Cake is a classic cake recipe made with buttermilk, lemon juice and zest and topped with a crunchy sugar layer.

    Lemon Crunch Cake slice is on a spatula.

    Lemon Crunch Cake Recipe

    I like to start my day with a slice of this fluffy and moist haven lemony baked good for breakfast paired with a warm cup of Oat Milk Hot Chocolate.

    I also sometimes have a slice or two in my snacktime; really, I can't get enough of this cake.

    Also, this cake is so easy to make; it's the cake I make when I don't have much time and want something sweet.

    Let me tell you about the taste and texture of this Lemon Crunch Cake;

    It has a delicate buttery taste with a hint of lemon flavor, which is so good! The texture is wonderfully fluffy and pillowy with a bit of moisture.

    The top of the cake, thanks to the sugar, is crunchy, which makes the whole cake appealing with that combination of crunch and delicate texture.

    a slice of Lemon Crunch Cake.

    Why We Love This Recipe

    • I've made so many lemon cake recipes, but this recipe is by far one of the easiest cake recipes I have ever made.
    • I usually turn baking time into a bonding time with my family, as they like to help me bake this cake to perfection.
    • This recipe is a perfect way for me to use up the stored and unused lemons in the fridge. I made the most flavorful lemon cake by adding those to the cake instead of letting them go to waste.
    • This cake is so versatile that I can bake it for a casual snack anytime I would like, and I can also bake it for special occasions!
    Cut Lemon Crunch Cake.

    Ingredients

    • Granulated Sugar. To balance the tanginess of the lemon.
    • Lemon Juice and Zest. The combination of lemon juice and lemon zest will definitely boost the flavor of this cake to its maxed capacity. The two will add a bright, citrusy flavor to this light and sweet cake recipe.
    • Butter. I like to use butter over oil for a light and tender texture.
    • Eggs. I used 2 large eggs.
    • All-Purpose Flour. I always have all-purpose flour in my pantry.
    • Baking Powder and Baking Soda. Both are useful leavening agents for the cake.
    • Buttermilk. Buttermilk is a good to keep this cake from being too sweet and gives it a rich, moist and tender texture.

    “See the recipe card for full information on ingredients and quantities.”

    Variations & Substitutions

    • You may use whole milk instead of buttermilk if the latter is unavailable.
    • For a more lemony taste, consider adding lemon extract into the cake batter or top your cake with or lemon curd.
    • You may use orange instead of lemon.
    • Top it with Candied Lemon Slices.

    How To Make Lemon Crunch Cake?

    Cream the butter and sugar. Whisk in eggs, lemon juice and zest and buttermilk.

    One: Preheat your oven to 180C / 350F and line a 22 cm springform pan with parchment paper. 

    Two: Cream the butter and sugar together with an electric hand mixer.

    Three: Whisk in eggs, lemon juice and zest and buttermilk until combined

    Stir in flour, baking powder, baking soda, and salt. spoon the batter into the pan.

    Four: Stir in flour, baking powder, baking soda, and salt until incorporated.

    Five: Spoon the batter into the pan. Sprinkle the sugar evenly over the top.

    Six: Bake in the oven for 30-35 minutes or until golden.

    Lemon Crunch Cake on a plate.

    Serving Suggestions

    Breakfast with this Lemon Crunch Cake would be even better with a glass of your Homemade Caramel Latte.

    You can also pair it with a dollop of Black Raspberry Ice Cream or Homemade Chocolate Ice Cream.

    Storage

    To store: I store it in the refrigerator for up to 3 days.

    To freeze: This cake freezes beautifully; store it in an airtight container in the freezer. It will last for 1-2 months.

    Lemon Crunch Cake slice on a serving plate.

    Recipe FAQs

    Is there any way to make this cake without using eggs?

    For those who have allergies to eggs, you can replace 1 egg with ¼ cup of plain yogurt. You need to beat the yogurt well first before you add it to the rest of the cake batter.

    Can I make lemon crunch cake with cake mix?

    Yes, you can, just use a yellow cake mix instead of flour, baking powder and baking soda.

    Do I have to add lemon zest to the cake?

    Lemon zest adds a lovely lemon flavor to the cake. However, you may replace it with lemon extract.

    More Lemon Cake Recipes

    • Easy Lemonade Cake
    • Easy Lemon Birthday Cake Recipe (Moist & Fluffy)
    • Lemon Poppy Seed Loaf
    • Lazy Cake (no bake chocolate biscuit cake).
      Lazy Cake - Chocolate Biscuit Cake
    • Cornbread cake topped with butter and honey.
      Easy Cornbread Cake Recipe
    • Chocolate Orange Cake.
      Easy Chocolate Orange Cake Recipe
    • marzipan loaf cake drizzled with sweet syrup.
      Easy Marzipan Cake

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    Recipe Card

    Lemon Crunch Cake
    Print Pin
    5 from 3 votes

    Lemon Crunch Cake

    Lemon crunch cake is a classic cake recipe made with buttermilk, lemon juice and zest and topped with a sweet and crunchy sugar layer.
    Course Cake
    Cuisine American
    Diet Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 40 minutes minutes
    Servings 16 servings
    Calories 169kcal
    Author Radwa

    Equipment

    • Springform pan
    • Mixing bowl
    • Measuring spoons
    • Measuring cups
    • Lemon squeezer
    • Lemon zester

    Ingredients

    • 1 cup granulated sugar
    • 1 lemon zest
    • ½ cup unsalted butter , at room temperature
    • 2 large eggs
    • 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

    Topping

    • ¼ cup granulated sugar

    Instructions

    • Preheat your oven to 180C / 350F and line the bottom of a 22 cm springform pan with parchment paper.
    • Cream the butter and sugar together with an electric hand mixer.
      1 cup granulated sugar, ½ cup unsalted butter
    • Whisk in eggs, lemon juice and zest and buttermilk until combined.
      1 lemon zest, 2 large eggs, ¼ cup fresh lemon juice, ½ cup buttermilk
    • Stir in flour, baking powder, baking soda, and salt until incorporated.
      1 ½ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
    • Spoon the batter into the pan. Sprinkle the sugar evenly over the top.
      ¼ cup granulated sugar
    • Bake in the oven for 30-35 minutes or until golden.

    Notes

    To store: I store it in the refrigerator for up to 3 days.
    To freeze: This cake freezes beautifully; store it in an airtight container in the freezer. It will last for 1-2 months.

    Nutrition

    Serving: 1serving | Calories: 169kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 115mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Olivia says

      October 03, 2022 at 11:52 am

      5 stars
      Can I use orange rather than lemon?

      Reply
      • Radwa says

        October 03, 2022 at 11:53 am

        Yes, you can use orange or any other fruits you like, such as strawberries.

        Reply
    2. Emma says

      October 03, 2022 at 11:50 am

      5 stars
      Wow, the topping layer is so crunchy and sweet.

      Reply
    5 from 3 votes (1 rating without comment)

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    Recipe Rating




    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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