LEMON CRUNCH CAKE
A bright, layered lemon cake with fluffy frosting, zesty lemon glaze, and a buttery crunch topping.
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INGREDIENTS
For the Lemon Cake Layers:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest
1 tsp vanilla extract
¼ cup fresh lemon juice
1 cup buttermilk
For the Cream Filling:
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Zest of 1 lemon (optional)
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp milk (more as needed for drizzling consistency)
For the Crunch Topping:
¾ cup crushed vanilla wafers or butter cookies
¼ cup granulated sugar
3 tbsp unsalted butter, melted
Zest of ½ lemon
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INSTRUCTIONS
1. Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time. Add lemon zest, vanilla, and lemon juice.
Alternate adding the flour mixture and buttermilk until combined.
Divide batter evenly into pans and bake for 22–25 minutes. Let cool completely.
2. Make the Cream Filling:
Beat the heavy cream, powdered sugar, vanilla, and lemon zest until stiff peaks form. Chill until ready to use.
3. Make the Crunch Topping:
Mix cookie crumbs, sugar, butter, and zest in a bowl until crumbly. Set aside.
4. Make the Lemon Glaze:
Whisk powdered sugar, lemon juice, and milk until smooth and pourable.
5. Assemble the Cake:
Layer the cakes with whipped cream filling.
Pour glaze over the top, letting it drip down the sides.
Sprinkle the crunch topping generously over the top and add mini lemon slices or lemon cookies as garnish.
