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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.

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4.50 from 2 votes

Lemon Crunch Cake

Prep Time: 5

Cook Time: 14

Total Time: 19

Servings: 20 Mini Cakes

Ingredients

Instructions

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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