Enjoy a burst of citrus flavor in this Lemon Crunch Pound Cake topped with a buttery, crunchy cookie crumble. The moist, tender cake combined with the crisp topping makes every bite a delightful treat perfect for afternoon tea, brunch, or dessert.
Why You’ll Love This Lemon Crunch Pound Cake
- Moist and tender pound cake infused with fresh lemon zest and juice
- Buttery, crisp cookie crumble topping adds irresistible texture
- Balanced sweetness with bright citrus notes
- Simple ingredients and straightforward method
- Perfect for gifting, parties, or cozy gatherings
Ingredients
For the Pound Cake:
- 1½ cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Cookie Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- 1 teaspoon lemon zest
- ¼ teaspoon salt
Instructions
1. Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Make the Pound Cake Batter
In a large bowl, cream softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Stir in lemon juice, lemon zest, and vanilla extract.
3. Prepare the Cookie Crumble Topping
In a medium bowl, mix flour, sugar, lemon zest, and salt.
Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Assemble and Bake
Pour the pound cake batter into the prepared pan.
Evenly sprinkle the cookie crumble topping over the batter.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Best Results
- Use room temperature ingredients for even mixing
- Don’t overmix batter to keep cake tender
- Cold butter in topping creates a crisp texture
- Test cake doneness with a toothpick toward the end of baking
Storage
- Store covered at room temperature for up to 3 days
- Refrigerate up to a week; bring to room temperature before serving
Variations
- Add poppy seeds to the batter for a lemon-poppy flavor
- Drizzle with a simple lemon glaze for extra sweetness
- Substitute lime zest and juice for a lime version
FAQs
Can I use cake flour instead of all-purpose?
Yes, cake flour will make the cake even more tender.
How do I store leftover cake?
Keep in an airtight container at room temperature or refrigerate.
Can I freeze this pound cake?
Yes, wrap tightly and freeze up to 3 months. Thaw before serving.
Final Thoughts
This Lemon Crunch Pound Cake with Cookie Crumble Topping combines zesty lemon flavor with a satisfying crunch, making it a standout dessert or snack. Try it for your next gathering or whenever you crave a bright, buttery treat.
