Lemon Crunch Cake

Save to My Recipes

This elegant cake is easy to make, and it serves a crowd. Look for different types of nut brittle to vary the recipe.

Difficulty: Medium

Hands-on: 20 minutesTotal: 5 hours 50 minutes

Serves: 16

Ingredients

  • 1 package (18.25 oz.) lemon cake mix
  • ½ cup buttermilk
  • ¼ cup water
  • ½ cup butter, melted
  • 1 tsp. lemon extract
  • 3 large eggs
  • 2 Tbsp. lemon juice
  • 2 cans (16 oz.) vanilla frosting
  • ¼ cup lemon juice
  • 1½ cups confectioners' sugar
  • 1 package (8 oz.) peanut brittle, crushed

Directions

  • Preheat oven to 325ºF. Spray a 10" tube pan with nonstick baking spray containing flour and set aside.
  • In large bowl, combine cake mix, buttermilk, water, melted butter, lemon extract, eggs, and 2 tablespoons lemon juice; beat until combined. Then beat 3 minutes at medium speed; pour into prepared pan.
  • Bake for 50–60 minutes or until cake springs back when lightly touched in center. Cool completely on wire rack.
  • In medium bowl, combine frosting with lemon juice and confectioner's sugar; beat until fluffy. Remove cake from pan and cut horizontally into four layers.
  • Reassemble cake, using frosting, sprinkling each layer with some of the crushed brittle. Cover and let stand for 3–4 hours before serving.

Recipe Information

Serves: 16

Ingredients

  • 1 package (18.25 oz.) lemon cake mix
  • ½ cup buttermilk
  • ¼ cup water
  • ½ cup butter, melted
  • 1 tsp. lemon extract
  • 3 large eggs
  • 2 Tbsp. lemon juice
  • 2 cans (16 oz.) vanilla frosting
  • ¼ cup lemon juice
  • 1½ cups confectioners' sugar
  • 1 package (8 oz.) peanut brittle, crushed

Directions

  • Preheat oven to 325ºF. Spray a 10" tube pan with nonstick baking spray containing flour and set aside.
  • In large bowl, combine cake mix, buttermilk, water, melted butter, lemon extract, eggs, and 2 tablespoons lemon juice; beat until combined. Then beat 3 minutes at medium speed; pour into prepared pan.
  • Bake for 50–60 minutes or until cake springs back when lightly touched in center. Cool completely on wire rack.
  • In medium bowl, combine frosting with lemon juice and confectioner's sugar; beat until fluffy. Remove cake from pan and cut horizontally into four layers.
  • Reassemble cake, using frosting, sprinkling each layer with some of the crushed brittle. Cover and let stand for 3–4 hours before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories420
Total Fat16g
Saturated Fat6g
Cholesterol50mg
Sodium330mg
Total Carbohydrate67g
Dietary Fiber0g
Sugars49g
Protein4g