Lemon Crunch Cake
A vibrant lemon cake with a creamy lemon cream cheese frosting, topped with a buttery cookie crunch layer and bright lemon glaze. The perfect balance of tangy, sweet, and crunchy textures.
Servings: 12 servings
Calories: 400kcal
Ingredients
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest (from about 2 lemons)
- 0.25 cup fresh lemon juice (for cake)
- 1 tsp vanilla extract (for cake)
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 2 tbsp lemon juice (for frosting)
- 1 tsp lemon zest (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1.5 cups crushed vanilla cookies or graham crackers (for crunch topping)
- 0.25 cup melted butter (for crunch topping)
- 2 tbsp granulated sugar (for crunch topping)
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat softened butter and granulated sugar on medium-high speed until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in lemon zest, 0.25 cup lemon juice, and 1 tsp vanilla extract.
- Add dry ingredients and buttermilk alternately to the batter in three parts (starting/ending with dry), mixing until just combined.
- Divide batter between pans, smooth tops. Bake for 25-30 minutes until a toothpick comes out clean. Let cool in pans.
- Meanwhile, mix cream cheese, 0.5 cup butter, 3 cups powdered sugar, 2 tbsp lemon juice, 1 tsp zest, and 1 tsp vanilla for frosting. Chill until ready to use.
- Combine crushed cookies, melted butter, and 2 tbsp granulated sugar for crunch topping.
- Place one cake layer on a plate, spread frosting over top. Sprinkle 2/3 of the crunch topping, then repeat with second layer and remaining topology.
- In a bowl, whisk 1 cup powdered sugar with 2-3 tbsp lemon juice for glaze. Drizzle over top and sides.
- Refrigerate for 30 minutes before serving.
Notes
Substitute crushed graham crackers if preferred. Serve with whipped cream. Store in an airtight container for 2-3 days.