Lemon Crunch Cake Recipes

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LEMON CRUNCH CAKE



Lemon Crunch Cake image

Tender, lemony butter cake lies beneath a crisp, crunchy, crackling shell for a delicious contrast in every bite of this cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h5m

Number Of Ingredients 11

10 tablespoons unsalted butter, room temperature, plus more for pan
2 1/2 cups sifted cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch of coarse salt
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 1/3 cups granulated sugar, plus 1/4 cup for topping
Finely grated zest and juice of 1 lemon, plus 1 packed tablespoon thin strips lemon zest
3 large egg whites, room temperature
2 tablespoons coarse sanding sugar
Lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess.
  • Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice.
  • Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined.
  • In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar.
  • Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve.

LEMON CRUNCH CAKE



Lemon Crunch Cake image

Make and share this Lemon Crunch Cake recipe from Food.com.

Provided by Poppy

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

4 ounces soft margarine
6 ounces caster sugar
6 ounces self-raising flour
1 teaspoon baking powder
2 eggs
4 tablespoons milk
1 fresh lemon rind, of finely grated
1 lemon, juice of
4 ounces caster sugar or 4 ounces granulated sugar

Steps:

  • Preheat the oven to 180 degrees C (350F).
  • Lightly grease and base line a 7in deep round cake tin with greased greaseproof paper.
  • Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.
  • Turn the mixture into the prepared tin and level the surface.
  • Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
  • Whilst the cake is baking, make the crunchy topping.
  • Measure the lemon juice and sugar into a bowl and stir until blended.
  • When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.
  • Leave in a tin until cold, then turn out and remove the paper.

Nutrition Facts : Calories 338.7, Fat 13.1, SaturatedFat 3, Cholesterol 47.6, Sodium 471, Carbohydrate 52.3, Fiber 0.6, Sugar 35.6, Protein 4.1

LEMON BLUEBERRY CRUNCH CAKE



Lemon Blueberry Crunch Cake image

Lemon and blueberry are one of my favorite flavor combos. They really pop in this yummy sweet-tart cake. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Time 1h30m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
3/4 cup buttermilk
1 cup unsalted butter, softened
2-1/2 cups granulated sugar
1/3 cup grated lemon peel
3 cups plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup lemon juice
1 teaspoon vanilla extract
10 crushed Girl Scout Lemonades™ cookies
1 cup fresh blueberries
GLAZE:
2 cups confectioners' sugar, sifted
3-1/2 tablespoons lemon juice
1 teaspoon grated lemon peel
Additional crushed Girl Scout Lemonades™ cookies, optional

Steps:

  • Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.

Nutrition Facts : Calories 450 calories, Fat 15g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 261mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON CRUNCH



Lemon Crunch image

Creamy lemon dessert that's easier than a cheesecake, but just as lovely!

Provided by sare1983

Time 30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Blitz ginger nuts in a food processor until they are ground down.
  • Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.
  • Add the ginger nut mix to a 30cm flan dish, and press down well to make a strong base. Place in freezer while you complete the other steps.
  • In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy
  • Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.

LEMON CAKE FROM SCRATCH



Lemon Cake From Scratch image

Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.

Provided by BakersDozen

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 20

Number Of Ingredients 11

2 ½ cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter at room temperature
1 ½ cups white sugar
2 large eggs
3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
  • Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
  • Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g

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