Lemon Crunch Cake

Lemon Crunch Cake

A bright, zesty lemon cake with rich cream cheese frosting, a buttery crunch topping, and a delicate white chocolate drizzle—perfect for any celebration.

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 fresh lemon juice
• 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 wafers 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: Prepare and Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in the lemon zest, lemon juice, and vanilla extract.
6. Alternate adding the dry ingredients and buttermilk, mixing just until combined.
7. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool completely before frosting.

Step 2: Make the Frosting

1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, mixing until fluffy.
3. Add lemon juice, zest, and vanilla. Beat until fully incorporated.

Step 3: Prepare the Crunch Topping

1. Mix the crushed cookies with melted butter, brown sugar, and lemon zest.
2. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or until golden and crisp. Let cool.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread a layer of frosting on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Gently press the crunch topping onto the top of the cake.

Step 5: Add the White Chocolate Drizzle

1. Melt the white chocolate chips and heavy cream in the microwave (about 30 seconds), stirring until smooth.
2. Drizzle the melted chocolate over the top of the cake for a beautiful finish.

Pro Tips

• Boost the lemon flavor: Brush the cake layers with a simple lemon syrup before frosting.
• Extra texture: Sprinkle crushed lemon cookies between layers.
• Perfect slices: Chill the assembled cake for 30 minutes before cutting.