Lemon Crunch Cake

Lemon Crunch Cake

This is one of my favorite summertime recipes. The batter is soft and light with a subtle hint of lemon, but when you add the lemon icing the cake becomes a bright, crunchy sunshine of flavor that complements any summer day.

The recipe described below is for mini Lemon Crunch Cakes, which are beautiful for Army socials; however, you can make the cake in a large, shallow pan, as well. The best secret ingredient is your own creativity.

Lemon Crunch Cake

Prep Time: 5 minutes

Cook Time: 14 minutes

Yield: 20 Mini Cakes

Lemon Crunch Cake


  • 1 stick (1/2 cup) butter
  • 160 grams (3/4 cup) sugar
  • 2 eggs, beaten
  • zest of 1 lemon
  • 185 grams (1 1/2 cups) flour
  • 55 grams (1/4 cup) milk
  • juice of 1 lemon
  • 100 grams (1/2 cup) sugar

Preheat oven to 375 degrees.

In a bowl, beat together butter and 3/4 cup sugar until light and fluffy, about 2 minutes. Gradually beat in eggs. Stir in lemon zest. Fold in flour, alternately with milk.

Using a small ice cream scoop, scoop batter into mini tart dishes. Place a towel on the counter; then slightly tap each dish onto the towel to level the batter.

Place the dishes on a baking sheet, and bake for 14 minutes.

While the cakes are baking, make the icing. In a small bowl, mix together lemon juice and 1/2 cup sugar. When the cakes have finished baking, spoon the icing over hot cakes. Allow to cool so the icing hardens for a slight crunch.




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