A zesty, creamy, and crunchy lemon dessert that melts in your mouth with every bite!
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Yield: 8 servings
Ingredients:
2 cups all-purpose flour
1 ½ cups sugar
1 cup unsalted butter (softened)
4 eggs
1 cup milk
2 tbsp lemon zest
½ cup fresh lemon juice
2 tsp baking powder
½ tsp salt
For the frosting:
1 cup heavy cream
8 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
For the lemon glaze:
1 cup powdered sugar
2–3 tbsp lemon juice
For the crunch topping:
1 cup crushed biscuits or graham crackers
2 tbsp melted butter
2 tbsp sugar
Instructions:
1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. In a bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon zest and lemon juice.
5. In another bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk.
6. Pour batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.
7. For the frosting, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the cream until stiff peaks form, then fold into the cream cheese mixture.
8. Layer and frost the cake evenly on top and sides.
9. Mix glaze ingredients and drizzle over the cake, letting it drip down the sides.
10. Combine crushed biscuits, melted butter, and sugar, then sprinkle generously on top. Decorate with lemon slices or swirls of cream if desired.
Pro Tip:
For extra lemon flavor, brush each cake layer with a light lemon syrup (lemon juice + sugar warmed together) before frosting—it makes the cake super moist and vibrant!
Lemon Crunch Cake
