Lemon crunch cake recipe is a delightful dessert with a soft, moist lemon-flavored pound cake topped with a buttery, crunchy cracker and coconut topping.
I have made this lemon crunch cake recipe several times, enjoying how the bright lemon flavor balances the sweet, crisp topping.
Some of my attempts follow bakery style exactly, while other times I adjust the topping to make it slightly crunchier or more coconut-forward.
I now share a detailed, step-by-step guide to this lemon crunch cake recipe, showing how to achieve a golden top and tender, flavorful cake inside.
About This Lemon Crunch Cake Recipe
This lemon crunch cake recipe has a bright, tangy flavor from fresh lemon juice and zest, giving each bites a refreshing citrus lift. The cake is moist and tender, with a rich, buttery base that balances the zesty notes perfectly.
The crunchy topping adds texture, blending the sweetness of sugar, the richness of butter, and the subtle nuttiness of coconut with the crispness of crushed soda crackers.
The result is a harmonious mix of soft, flavorful cake and a golden, crunchy layer, making every bite lively, sweet, and satisfying.
How To Prepare Lemon Crunch Cake Recipe?
To make this lemon crunch cake recipe perfectly, follow each step carefully. Clear instructions and visuals guide you from mixing the buttery, lemony batter to adding the crisp, coconut-topped crunch.
A few helpful kitchen tools can make the process easier, but using what you have will still result in a moist, flavorful, and textured cake.
Recipe Overview
Preparation time: 20 minutes
Cooking time: 55 minutes
Total time: 1 hour 15 minutes
Course: Dessert / Snack
Cuisine: American
Difficulty: Medium
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer
- Spatula
- Zester
- Measuring cups & spoons
- Knife
- 8×4 inch cake pan
- Cooling rack
Ingredients
For the Cake:
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice (about ½ lemon)
- ½ cup buttermilk
For the Crunch Topping:
- Âľ cup unsalted butter, melted
- 1 â…“ cups crushed soda crackers
- ½ cup granulated sugar
- Âľ cup all-purpose flour
- 1 tsp baking powder
- ½ cup medium unsweetened coconut
How To Make Lemon Crunch Cake Recipe
1. Start by heating your oven to 350°F (175°C). Prepare a 8×4-inch cake pan by greasing it and lightly dusting with flour, or use parchment paper so the cake comes out easily.
2. Measure out 1 ½ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Put them together in a bowl and stir so they are evenly mixed.
3. Take ½ cup butter and 1 cup sugar and beat them together with an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes.
4. Add the eggs one at a time, making sure each is incorporated before adding the next. Then add 1 teaspoon vanilla, the zest of a lemon, and the juice of the lemon. Mix until smooth.
5. Add the flour mixture and Âľ cup buttermilk to the butter mixture in turns, starting and ending with the flour. Stir gently until everything is combined, being careful not to over mix.
6. For the topping, melt ¾ cup butter and put it in a bowl. Mix in 1 ⅓ cups crushed soda crackers, ½ cup sugar, ¾ cup flour, 1 teaspoon baking powder, and ½ cup unsweetened coconut. Stir until it forms a crumbly texture.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle the crumb topping evenly over the cake. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
8. Let the cake rest in the pan for about 10 minutes. Then move it to a wire rack to cool completely. Slice and enjoy this cake works well for dessert, a snack, or a sweet morning treat.
Nutrition Facts Of Lemon Crunch Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 380 |
| Carbohydrates | 55g |
| Protein | 4g |
| Fat | 15g |
| Saturated Fat | 9g |
| Fiber | 1g |
| Sugar | 34g |
Why My Recipe Works
My lemon crunch cake recipe works because it balances flavors and textures carefully. The cake batter is light and moist due to the combination of butter, eggs, and buttermilk, while the lemon juice and zest add a bright, fresh flavor that lifts the richness.
The sugar in the batter ensures sweetness without overwhelming the tartness of the lemon. The crunch topping of soda crackers, coconut, and sugar creates a contrast that gives every slice a satisfying texture.
Precise measurements and room-temperature ingredients help the cake rise evenly and bake to golden perfection.
Why You’ll Love This Recipe
You will love this lemon crunch cake recipe because the soft, buttery cake carries a bright, fresh lemon flavor that feels light and refreshing.
The crunchy topping made from crushed soda crackers, coconut, sugar, and butter adds texture and a golden, caramelized finish. The contrast between the tender cake and crisp topping makes it enjoyable to eat.
Sweetness balances the tang of lemon, creating a flavorful treat that is both rich and lively. Baking this lemon crunch cake recipe produces a beautiful loaf that delights the eyes and the palate.
Serving Suggestions For Lemon Crunch Cake Recipe
Cut the lemon crunch cake recipe into slices or squares for easy serving. Enhance the lemon flavor by drizzling a light lemon glaze over the top.
Sprinkle extra toasted coconut or crushed crackers for added texture. The cake can be paired with simple fruit compote or fresh citrus slices to complement its flavor.
Present it on a decorative platter for gatherings or enjoy it as a casual dessert. Individual portions can be plated with a small scoop of cream or custard for a richer experience.
Top Baking Tips
1. Before you start, make sure you understand each step, have all ingredients ready, and know what equipment you’ll need. This prevents mistakes mid-bake.
2. Use proper measuring cups for dry and liquid ingredients. Spoon flour into the cup and level it off with a knife rather than scooping directly from the bag to avoid dense baked goods.
3. Butter, eggs, and milk mix more evenly at room temperature. This helps batter rise properly and results in a smoother texture.
4. Once you combine wet and dry ingredients, mix just until blended. Over mixing can make cakes and muffins tough or chewy instead of soft and tender.
5. Always heat the oven to the correct temperature before putting anything in. Baking in a cold oven can affect rising and texture.
6. Use a toothpick, cake tester, or visual cues like a golden crust. Avoid opening the oven too often, as it can because temperature drops that affect the bake.
7. Cakes, breads, and muffins continue to set as they cool. Slicing too early can make them fall apart, and frosting a warm cake can cause it to melt.
How To Store Leftovers
Store lemon crunch cake recipe in an airtight container at room temperature for up to three days to maintain moisture and texture.
For extended freshness, wrap the cake tightly in plastic wrap or foil and refrigerate for up to one week. To freeze, wrap the cake in plastic wrap and then in foil or place it in a freezer-safe container.
Thaw frozen cake at room temperature before serving. Keep the cake away from direct heat or sunlight to prevent the topping from becoming soft, ensuring both the crumb and crunch stay fresh.
Frequently Asked Questions
Why does the center sink or collapse after baking?
If the cake bakes too quickly (often due to too much leavening), or you open the oven door too early, or take it out before it’s fully set, the center can sink as it cools.
Why does my cake turn out dry or crumbly?
Dryness or crumbliness often come from over baking, too much flour, or not enough fat or liquid in the batter.
Does oven temperature and placement matter?
Absolutely. Oven that runs too hot or too cold can cause uneven rising, collapse, or over baking. Also, pan placement (too high or too low) can affect how evenly the cake bakes.
How do I know when the cake is done baking?
Using a skewer or toothpick inserted into the center is traditional: it should come out clean or with a few crumbs. That indicates the cake is baked through
Conclusion
I really enjoyed making this lemon crunch cake recipe, and it turned out delicious! I made it to serve my family, and everyone loved it.
The process was simple, and following my easy method made it stress-free from start to finish. The cake came out moist, flavorful, and the crunchy topping added a perfect touch.
Sharing this lemon crunch cake recipe with you is my way of making baking approachable and enjoyable. I hope you try it at home and enjoy it as much as I did it’s a treat everyone will love!
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Lemon Crunch Cake Recipe
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Zester
- Measuring cups & spoons
- Knife
- 8Ă—4 inch cake pan
- Cooling rack
Ingredients
For the Cake:
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice about ½ lemon
- ½ cup buttermilk
For the Crunch Topping:
- Âľ cup unsalted butter melted
- 1 â…“ cups crushed soda crackers
- ½ cup granulated sugar
- Âľ cup all-purpose flour
- 1 tsp baking powder
- ½ cup medium unsweetened coconut
Instructions
- Start by heating your oven to 350°F (175°C). Prepare a 8×4-inch cake pan by greasing it and lightly dusting with flour, or use parchment paper so the cake comes out easily.
- Measure out 1 ½ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Put them together in a bowl and stir so they are evenly mixed.
- Take ½ cup butter and 1 cup sugar and beat them together with an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, making sure each is incorporated before adding the next. Then add 1 teaspoon vanilla, the zest of a lemon, and the juice of the lemon. Mix until smooth.
- Add the flour mixture and Âľ cup buttermilk to the butter mixture in turns, starting and ending with the flour. Stir gently until everything is combined, being careful not to over mix.
- For the topping, melt ¾ cup butter and put it in a bowl. Mix in 1 ⅓ cups crushed soda crackers, ½ cup sugar, ¾ cup flour, 1 teaspoon baking powder, and ½ cup unsweetened coconut. Stir until it forms a crumbly texture.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the crumb topping evenly over the cake. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for about 10 minutes. Then move it to a wire rack to cool completely. Slice and enjoy this cake works well for dessert, a snack, or a sweet morning treat.
Notes
Nutrition Facts Of Lemon Crunch Cake Recipe
Calories: 380 | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Fiber: 1g | Sugar: 34gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.