Lemon Crunch Cake is a perfect dessert for summer, and its tangy and sweet taste will leave your tastebuds craving for more. Not only is it easy to make, but it is also a crowd-pleaser for both kids and adults. So, let’s dive into this refreshing dessert recipe that will surely brighten up your day!
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped almonds
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Instructions:
- Preheat the oven to 350°F (180°C) and grease an 8-inch cake pan with butter.
- In a large mixing bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- In another bowl, mix together the chopped almonds, brown sugar, and melted butter until well combined.
- Sprinkle this mixture over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Each serving of Lemon Crunch Cake contains approximately:
- Calories: 315
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 71mg
- Sodium: 103mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 4g
Cooking Time:
The total cooking time for this recipe is approximately 45 minutes, including preparation time.
Equipment:
- 8-inch cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Wire rack
Serving Suggestions:
Lemon Crunch Cake tastes great on its own or with a scoop of vanilla ice cream. You can also serve it with whipped cream and fresh berries for an extra zing!
Variations:
You can try adding a teaspoon of poppy seeds to the batter for an extra crunch. You can also substitute almonds with pecans or walnuts.
Substitutions:
If you don’t have fresh lemons, you can substitute them with bottled lemon juice. You can also use almond flour instead of all-purpose flour if you want a gluten-free option.
Storage:
You can store leftover Lemon Crunch Cake in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to measure the ingredients accurately for the best results.
- Do not overmix the batter as it can make the cake dense.
- Allow the cake to cool completely before slicing it.
- You can also line the cake pan with parchment paper for easy removal.
Notes:
If you want a more intense lemon flavor, you can brush the cake with a mixture of lemon juice and sugar while it’s still warm.
Frequently Asked Questions:
Can I freeze Lemon Crunch Cake?
Yes, you can freeze Lemon Crunch Cake for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but make sure to adjust the salt amount in the recipe accordingly.
Can I use a different type of nut instead of almonds?
Yes, you can use any type of nut that you prefer, such as pecans or walnuts.
Final Thoughts:
Lemon Crunch Cake is a delicious and easy dessert that everyone will love. The tangy and sweet taste of lemon combined with the crunchy almond topping makes this cake a refreshing treat for any occasion. So, why not try making it for yourself and see how it turns out?