Lemon Crunch Cake

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 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.

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!

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?

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

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.

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.

Recipe FAQs

More Lemon Cake Recipes

• Easy Lemonade Cake
• Easy Lemon Birthday Cake Recipe (Moist & Fluffy)
• Lemon Poppy Seed Loaf

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Recipe Card