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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.
Lemon Crunch Cake
Ingredients
- 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
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.
These looks so beautiful. I imagine them tasting just like summer 🙂
Wow. I absolutely adore anything lemony and these little cakes look delicious as well as totally adorable! I love the sound of the sugary crunch on top, lovely recipe and beauuuttiful photography 🙂
These are soo pretty and they look sooo good… I’m going to bookmark this and make them soon! 😉
These look incredible!! I am definitely going to make them this summer… what a perfect summery treat!