Lemon Crunch Cake

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

Serves: 16Hands-on: 20 minutesTotal: 5 hours 50 minutesDifficulty: Medium

Serves: 16


  • 1 package (18.25 oz.) lemon cake mix
  • 1⁄2 cup buttermilk
  • 1⁄4 cup water
  • 1⁄2 cup butter, melted
  • 1 tsp. lemon extract
  • 3 large eggs
  • 2 Tbsp. lemon juice
  • 2 cans (16 oz.) vanilla frosting
  • 1⁄4 cup lemon juice
  • 1 1⁄2 cups confectioners' sugar
  • 1 package (8 oz.) peanut brittle, crushed


  • Preheat oven to 325°F. Spray a 10-inch 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 to 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 to 4 hours before serving.