Lemon Crunch Cake Recipe

Yummy. This looks amazing! 😋😋🤤🤤

Lemon Crunch Cake Recipe

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• ¼ cup lemon juice (freshly squeezed)
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp lemon zest

For the Crunch Topping:

• 1 cup crushed vanilla wafer cookies (or shortbread cookies)
• 2 tbsp melted butter
• 2 tbsp brown sugar
• ½ tsp lemon zest

For the White Chocolate Drizzle:

• ½ cup white chocolate chips
• 1 tbsp heavy cream

Instructions:

Step 1: Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time.
4. Mix in lemon zest, lemon juice, and vanilla.
5. Alternate adding the flour mixture and buttermilk, mixing until just combined.
6. Divide batter between pans and bake for 25-30 minutes. Cool completely.

Step 2: Make the Frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar, mixing until creamy.
3. Mix in lemon juice, zest, and vanilla.

Step 3: Make the Crunch Topping

1. Mix crushed cookies, melted butter, brown sugar, and lemon zest.
2. Spread on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden.

Step 4: Assemble the Cake

1. Frost the first cake layer with lemon cream cheese frosting.
2. Add the second layer and frost the entire cake.
3. Press crunch topping onto the top of the cake.

Step 5: White Chocolate Drizzle

1. Melt white chocolate chips with heavy cream in the microwave for 30 seconds.
2. Drizzle over the cake for a beautiful finish!

Pro Tips: