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Lemon Crunch Cake

Lemon Crunch Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup (120ml) buttermilk
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (50g) turbinado sugar
  • 1 tsp lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (50g) granulated sugar

Method
 

  1. Preheat oven to 350°F (180°C). Grease an 8x8 or 9x9-inch metal pan. Beat softened butter and 1 cup sugar until fluffy, about 2 minutes. Add eggs one at a time, then 2 tbsp lemon zest and 2 tbsp lemon juice. Whisk flour, baking powder, and salt; add to butter mix in three parts, alternating with buttermilk, mixing just until combined.
  2. Spread batter in pan. Mix turbinado sugar and 1 tsp zest; sprinkle evenly over top. Do not press down.
  3. Bake 30-35 minutes for a 9x9 pan or 35-40 minutes for an 8x8 pan, until a toothpick comes out clean. Tent with foil if top browns too fast.
  4. While cake bakes, heat 1/4 cup lemon juice and 1/4 cup sugar until sugar dissolves. Poke hot cake with a skewer and pour syrup over top. Cool in pan 15 minutes, then slice and serve.

Notes

Pour the syrup while the cake is hot so it soaks in and helps the crunch set. For neat slices, let the cake cool completely before cutting.