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.
- 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.