---

Prep Time: 30 mins | Bake Time: 60 mins | Total Time: 1 hr 30 mins (+ cooling)
Servings: 12 | Calories per slice: ~380 kcal

This Lemon Crunch Cake is a showstopper—light, fluffy lemon cake topped with a sweet-tart glaze and buttery, crispy crumble. Perfect for birthdays, brunches, or anytime you crave a sunny, citrusy treat!

---

Ingredients

For the Cake:

• 2 ¼ cups cake flour (or all-purpose flour, sifted)
• 1 ½ cups granulated sugar, divided
• 1 tbsp baking powder
• ½ tsp salt
• 7 large egg whites
• 5 large egg yolks
• ½ cup vegetable oil
• ¾ cup water
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• ¼ tsp cream of tartar

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

For the Crunch Topping:

• 1 ½ cups crushed vanilla wafers or shortbread cookies
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, melted

---

Step-by-Step Instructions

1. Make the Cake Batter

1. Preheat oven to 325°F (163°C).
2. In a large bowl, sift together cake flour, ¾ cup sugar, baking powder, and salt.
3. In another bowl, whisk egg yolks, oil, water, lemon zest, lemon juice, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining ¾ cup sugar and beat until stiff peaks.
6. Gently fold egg whites into the batter in thirds (keep it airy!).

2. Bake the Cake

• Pour batter into an ungreased tube pan (key for height—don’t use Bundt!).
• Bake 55–65 minutes until a toothpick comes out clean.
• Invert pan and cool completely upside-down (prevents sinking).

3. Make the Crunch Topping

• Mix crushed cookies, flour, sugar, salt, and melted butter until crumbly.
• Bake on a sheet at 350°F (177°C) for 10–12 minutes, stirring halfway. Cool completely.

4. Glaze & Assemble

• Whisk powdered sugar, lemon juice, and zest for the glaze.
• Drizzle over cooled cake, then press crunch topping onto the glaze while tacky.
• Chill 20–30 minutes before slicing for clean cuts.

---

Pro Tips for Success

Use room-temperature eggs for better volume in the meringue.
Don’t overmix after adding egg whites—keep it fluffy!
No tube pan? A 9×13″ pan works (adjust baking time to ~35 mins).
Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days.

---

Why You’ll Love This Cake

Ultra-moist with a cloud-like texture.
Sweet-tart balance from fresh lemon and buttery crunch.
Impressive yet easy—no fancy decorating skills needed!

Pair it with:
Iced tea or sparkling lemonade for a summer vibe.
Fresh berries or whipped cream for extra indulgence.

---

Final Thoughts

This Lemon Crunch Cake is a guaranteed crowd-pleaser—bright, buttery, and bursting with citrus flavor. Whether for a special occasion or a sweet weekend treat, it’s sure to disappear fast!

Pin this recipe and brighten someone’s day!

---