5 from 1 vote

By Christie Vanover | Published May 20, 2011 | Last Updated December 28, 2022

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

Cook Time: 14

Total Time: 19

Servings: Mini Cakes

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Ingredients

1 stick ½ cup butter
160 grams ¾ cup sugar
2 eggs beaten
zest of 1 lemon
185 grams 1 ½ cups flour
55 grams ¼ cup milk
juice of 1 lemon
100 grams ½ cup sugar

Instructions

Preheat oven to 375 degrees.
In a bowl, beat together butter and ¾ 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 ½ 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.

The nutrition information is an estimate created using an online nutrition calculator

Lemon Crunch Cake

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