Lemon Crunch Pound Cake

 

The ones that feel like sunshine on a plate and somehow manage to impress at both family dinners and brunch with the girls? This Lemon Crunch Pound Cake is exactly that. With a soft, tangy interior and a sweet, buttery crunch on top, it’s equal parts cozy and crave-worthy.

Whether you’re baking for your family, bringing something sweet to the office, or just want a slice of something special with your afternoon tea, this cake has your name written all over it.

Why You’ll Love This Lemon Crunch Pound Cake

Let’s be real—sometimes we just need a dessert that delivers comfort and flavor without requiring a culinary degree. This easy lemon crunch pound cake hits that sweet spot:

• It’s made with pantry staples.

• It tastes like it came from a fancy bakery.

• That crunchy topping? Pure magic.

• The cream cheese frosting? Dreamy, lemony bliss.

Not to mention, it tastes even better the next day (if it lasts that long!).

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ¾ 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:

• 1 (8 oz) package cream cheese, softened

• ½ cup unsalted butter, softened

• 3–4 cups powdered sugar (adjust to your desired consistency)

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tsp vanilla extract

For the Crunch Topping:

• 1 cup crushed vanilla wafers or graham crackers

• ¼ cup granulated sugar

• 4 tbsp melted butter

• 1 tsp lemon zest (optional, but recommended for extra zing)

For the White Chocolate Drizzle (Optional but highly encouraged):

• ½ cup white chocolate chips

• 2 tbsp heavy cream

Step-by-Step Instructions

1. Prep Like a Pro

Preheat your oven to 350°F and grease a standard bundt pan or loaf pan. Dust it with flour to avoid the dreaded stick-and-pray situation.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside like the organized queen you are.

3. Cream the Butter and Sugar

In a large bowl, beat the butter and granulated sugar together until light and fluffy—about 3-4 minutes. This step gives the cake that soft, melt-in-your-mouth texture.

4. Add Eggs and Flavor

Beat in the eggs one at a time, then add lemon zest, lemon juice, and vanilla extract. The citrus aroma? Heaven.

5. Alternate Wet and Dry

Add the dry ingredients in thirds, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overdo it.

6. Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean. Let it cool for 10 minutes in the pan, then transfer to a wire rack.

7. Make That Crunch Topping

Mix crushed wafers (or graham crackers), sugar, melted butter, and lemon zest. Toast lightly in a skillet or oven for a few minutes until golden and crispy. Let cool completely.

8. Frost and Finish

Whip up the cream cheese frosting ingredients until smooth and spreadable. Frost the cooled cake, sprinkle on the crunchy topping, and if you’re feeling extra fancy, drizzle with melted white chocolate.

Assemble the cake

• Layer the cake with frosting in between.

• Frost the outside and top with more frosting.

• Sprinkle the crunch topping over the top and around the base.

• Drizzle melted white chocolate on top.

Anna’s Tip: Make It Ahead for Extra Flavor

Here’s a little trick I swear by: let the cake rest overnight before adding the frosting and crunch. The flavors meld beautifully, and the texture gets even better. It became my go-to for Sunday brunches after I served it once and everyone asked for the recipe.

Cooking Notes

• Buttermilk Swap: No buttermilk? Mix 1 cup of milk with 1 tbsp of lemon juice and let it sit for 5 minutes.

• Crumbs Everywhere? Crumble the topping just before serving to keep the crunch fresh.

• Bundt Beauty: Want perfect slices? Use a serrated knife and clean it between cuts.

Serving Suggestions

Pair this old fashioned lemon crunch pound cake with:

• A cup of Earl Grey tea or iced lavender lemonade.

• Fresh berries on the side.

• Or, let’s be honest—eat it right out of the pan with a fork. No judgment here.

Want more pound cake variations? Try our Strawberry Cream Cheese Pound Cake for a berry twist!

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 20 minutes

Servings: 10-12 slices

Nutritional Information (Per Slice, approx.)

• Calories: 460

• Protein: 5g

• Sodium: 270mg

FAQs

Can I use bottled lemon juice?

You can, but fresh lemon juice really brings out the flavor. For the best lemon crunch pound cake, fresh is best!

How do I store leftovers?

Store in an airtight container in the fridge for up to 5 days. Want to make it last longer? Freeze slices individually and thaw as needed.

Can I make this ahead of time?

Absolutely! This easy lemon crunch pound cake holds up well. In fact, the flavors get even better after a day or two.

If you’re someone who loves bright, bold flavors with just the right mix of texture and sweetness, this Lemon Crunch Pound Cake deserves a spot in your recipe box. It’s the kind of dessert that turns everyday moments into something special—whether it’s a weekday slice with coffee or the showstopper on your brunch table.

Looking for more citrusy goodness? Check out our Pineapple Coconut Pound Cake or this Lemon Glazed Pound Cake for more ways to love lemon.

So go on, gather your ingredients and make this cake. Your taste buds (and your family) will thank you!

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