Lemon Crunch Pound Cake
Before you start baking your Lemon Crunch Pound Cake, gather the following ingredients:
For the Pound Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 1 tbsp lemon zest
- ½ cup lemon juice, freshly squeezed
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
For the Crunch Topping:
- 1 cup all-purpose flour
- ¾ cup packed light brown sugar
- ½ tsp salt
- 1 tsp cinnamon (optional)
- ½ cup unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-4 tbsp milk
- 1 tsp vanilla extract
- Optional: 1 tsp lemon juice for extra zing
For the Caramel Drizzle:
- ½ cup caramel sauce (store-bought or homemade)
Preparation
- Step 1: Make the Crunch Topping. In a small bowl, mix the flour, brown sugar, salt, and optional cinnamon. Pour in melted butter and stir until the mixture forms coarse crumbs. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until lightly golden and crisp. Let it cool completely and break into crunchy clusters. Set aside.
- Step 2: Prepare the Pound Cake Batter. Preheat oven to 325°F (163°C). Grease and line a 10-inch round or bundt cake pan. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together the softened butter, oil, and sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract. Add the flour mixture alternately with the sour cream, starting and ending with the dry ingredients. Do not overmix. Pour into the prepared pan and smooth the top.
- Step 3: Bake the Cake. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes before inverting onto a cooling rack to cool completely.
- Step 4: Make the Glaze. In a small bowl, whisk powdered sugar with vanilla extract and milk, adding 1 tablespoon at a time until it reaches a smooth, pourable consistency. Optionally, add lemon juice for a citrus kick.
- Step 5: Assemble the Cake. Once cooled, pour glaze over the top, letting it drip down the sides. Generously sprinkle lemon crunch topping around the edge or on top. Drizzle with warm caramel sauce for a rich finish.
Frequently Asked Questions (FAQs)
1. Can I use store-bought lemon juice instead of fresh?
While fresh lemon juice is preferred for its flavor, you can substitute it with bottled lemon juice if fresh lemons are unavailable.
2. How can I store leftovers?
Store your Lemon Crunch Pound Cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer freshness, but it may alter the texture.
3. Can I freeze this pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze it for up to 3 months. Thaw it overnight in the refrigerator before serving.
4. Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt can be used as a healthy substitute for sour cream. It will still maintain the cake’s moisture and flavor.
5. What can I serve with this cake?
This pound cake pairs wonderfully with vanilla ice cream, whipped cream, or fresh berries for added flavor and texture.
Conclusion
The Lemon Crunch Pound Cake is not only easy to make but also beautifully combines sweet and tart flavors with a delightful textural contrast. Perfect for any occasion or a simple get-together at home, this cake will surely brighten up your dessert table. Try this recipe today, and enjoy the blissful harmony of lemon and crunch!
