The Strawberry Lemon Crunch Cake is a perfect fusion of sweet strawberries and zesty lemons, offering a delightful treat for any occasion. Its crunchy topping, moist layers, and refreshing flavors make it a standout dessert for spring and summer gatherings. This recipe is simple to follow, yet the results are worthy of a professional bakery. Here’s how you can create this irresistible cake at home.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- ¾ cup buttermilk
- 1 cup fresh strawberries, finely chopped
For the Crunch Topping:
- ½ cup crushed graham crackers
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter, melted
For the Frosting:
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- ½ cup strawberry puree
Instructions:
- Prepare the Oven and Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy release.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest for a burst of citrusy aroma.
- Incorporate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients to ensure a smooth batter.
- Fold in Strawberries: Gently fold the chopped strawberries into the batter, being careful not to overmix. This ensures even distribution without crushing the fruit.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Crunch Topping: Combine the crushed graham crackers, sugar, and melted butter in a small bowl. Mix well until the mixture resembles coarse crumbs. Spread the mixture onto a baking sheet and toast it in the oven at 350°F for 5-7 minutes. Let it cool completely.
- Make the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the lemon juice, vanilla extract, and strawberry puree, then beat until well combined. If needed, add heavy cream to reach your desired consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Sprinkle some of the crunchy topping over the frosting. Place the second cake layer on top and repeat the process, frosting the top and sides of the cake.
- Decorate and Serve: Use the remaining crunch topping to decorate the sides and top of the cake. Garnish with fresh strawberries and lemon slices for an extra touch of elegance. Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
This Strawberry Lemon Crunch Cake is a showstopper that combines fruity sweetness, zesty brightness, and a delightful crunch. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress your family and friends.