Lemon Crunch Cake Recipes

LEMON CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess.
• Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice.
• Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined.
• In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar.
• Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve.

THE BEST LOUISIANA CRUNCH CAKE EVER

Steps:

• 1. Preheat oven to 350 Degrees Fahrenheit.
• 2. Sift together cake flour, salt, baking powder and soda. Set aside.
• 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
• 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
• 5. Mix in sour cream and vanilla extract.
• 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
• 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
• 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
• 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
• 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

LEMON CAKE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
• Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
• Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

LEMON CRUNCH CAKE

Steps:

• Preheat the oven to 180 degrees C (350F).
• Lightly grease and base line a 7in deep round cake tin with greased greaseproof paper.
• Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.
• Turn the mixture into the prepared tin and level the surface.
• Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
• Whilst the cake is baking, make the crunchy topping.
• Measure the lemon juice and sugar into a bowl and stir until blended.
• When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.
• Leave in a tin until cold, then turn out and remove the paper.