Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Lemon Crunch Cake 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Will Anderson Prep Time: 35 mins Total Time: 3 hrs 5 mins Servings: 10 Tender, lemony butter cake lies beneath a crisp, crunchy, crackling shell for a delicious contrast in every bite of this cake. Ingredients 10 tablespoons unsalted butter, room temperature, plus more for pan 2 ½ cups sifted cake flour (not self-rising), plus more for pan 2 teaspoons baking powder Pinch of coarse salt ¾ cup whole milk 2 teaspoons pure vanilla extract 1 ⅓ cups granulated sugar, plus ¼ cup for topping Finely grated zest and juice of 1 lemon, plus 1 packed tablespoon thin strips lemon zest 3 large egg whites, room temperature 2 tablespoons coarse sanding sugar Lightly sweetened whipped cream, for serving Directions Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice. Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined. In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar. Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve. Rate it Print