Lemon Crunch Pound Cake

Lemon Crunch Pound Cake is a delightful, citrusy dessert that combines the rich, buttery texture of a classic pound cake with the bright, zesty flavor of fresh lemons. The crunchy topping adds a delightful contrast to the soft cake, making it a perfect treat for any occasion. Whether you’re serving it for a family gathering, brunch, or just as a sweet treat with your afternoon tea, this cake will impress everyone with its balance of tangy and sweet flavors.

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter (room temperature)
• 5 large eggs
• 1 cup sour cream
• 1/2 cup whole milk
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Crunch Topping:

• 1/2 cup crushed vanilla wafers or graham crackers
• 1/4 cup granulated sugar
• 2 tablespoons melted butter

For the Lemon Glaze:

• 1 ½ cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon heavy cream or milk

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan to prevent sticking.

Step 2: Prepare the Crunch Topping

In a small bowl, mix crushed vanilla wafers (or graham crackers), sugar, and melted butter. Stir until the crumbs are well coated. Set aside.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of ingredients.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. This step helps create a tender texture.

Step 5: Add the Eggs

Add eggs one at a time, beating well after each addition. This allows air to be incorporated into the batter, making the cake lighter.

Step 6: Incorporate the Wet Ingredients

Mix in the lemon zest, lemon juice, and vanilla extract. Slowly add the sour cream and whole milk, stirring until combined.

Step 7: Combine the Dry and Wet Mixtures

Gradually add the flour mixture to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.

Step 8: Assemble the Cake

Pour half of the batter into the prepared pan. Sprinkle half of the crunch topping over the batter. Add the remaining batter and top with the rest of the crunch topping.

Step 9: Bake the Cake

Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.

Step 10: Prepare the Lemon Glaze

In a bowl, whisk together powdered sugar, lemon juice, and heavy cream until smooth. Drizzle over the cooled cake for a beautiful finish.

Variations:

• Almond Twist: Add ½ teaspoon of almond extract for a subtle nutty flavor.
• Berry Infusion: Fold in 1/2 cup of fresh blueberries or raspberries before baking for an added burst of flavor.
• Coconut Delight: Add shredded coconut to the crunch topping for extra texture and a tropical hint.

Cooking Notes:

• Make sure to use fresh lemon juice for the best flavor.
• If the cake starts browning too quickly, cover it loosely with aluminum foil while baking.
• Allow the cake to cool completely before glazing to prevent it from melting off.

Serving Suggestions:

• Serve warm with a scoop of vanilla ice cream.
• Pair with a cup of hot tea or coffee for an afternoon snack.
• Garnish with lemon slices and mint leaves for an elegant presentation.

Tips:

• Use room temperature ingredients to ensure even mixing.
• Do not overmix the batter, as it can result in a dense cake.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time:

15 minutes

Cooking Time:

65-75 minutes

Total Time:

1 hour 30 minutes

Nutritional Information (Per Serving):

• Calories: 420
• Protein: 6g
• Sodium: 190mg

FAQs:

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always recommended for the best flavor, but bottled can be used in a pinch.

2. How do I store this cake?

Wrap the cake in plastic wrap and store it at room temperature for up to 3 days or refrigerate for up to a week.

3. Can I freeze this cake?

Yes! Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

4. What can I use instead of sour cream?

You can substitute with Greek yogurt or buttermilk for a similar texture.

Conclusion

Lemon Crunch Pound Cake is the perfect balance of zesty lemon flavor, rich buttery texture, and a sweet crunch topping. Whether enjoyed as a dessert or with a cup of tea, this cake is sure to impress with its moist crumb and delightful glaze. Give this recipe a try and bring a burst of sunshine to your table!

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