Bright, tender, and bursting with citrus flavor, Lemon Crinkle Cake is the perfect dessert for lemon lovers. This moist, buttery cake gets its name from the delicate crinkled crust that forms as it bakes, creating a beautiful texture contrast with the soft interior.
Ideal for spring gatherings, afternoon tea, or anytime you crave a sunny, sweet-tart treat, this cake is simple to make yet impressive enough for special occasions. Let’s dive into the recipe, tips for perfection, and answers to all your lemony questions!
Why You’ll Love This Lemon Crinkle Cake
- Sunshine in every bite – Packed with fresh lemon zest and juice for vibrant flavor.
- Irresistible texture – A tender crumb with that signature crinkled top.
- Easy to make – No fancy techniques or equipment needed.
- Versatile – Enjoy as a snack cake, dessert, or even breakfast (we won’t judge!).
- Crowd-pleaser – Perfect for potlucks, brunches, or gifting.
Step-by-Step Lemon Crinkle Cake Recipe
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp lemon zest (about 2 lemons)
- 2 tbsp fresh lemon juice
- ½ cup whole milk (or buttermilk for extra tenderness)
- 1 tsp vanilla extract
For the Glaze (Optional but Recommended):
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Step 1: Prep & Mix Dry Ingredients
- Preheat oven to 350°F (175°C). Grease an 8-inch square or round pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Step 2: Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
Step 3: Combine Wet & Dry
- Alternate adding dry ingredients and milk, mixing just until combined.
- Pour batter into the prepared pan and smooth the top.
Step 4: Bake to Perfection
- Bake for 25–30 minutes until golden and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 5: Glaze & Serve
- Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
- Sprinkle with extra zest for a pop of color and flavor.
Pro Tip: For extra lemon punch, poke holes in the warm cake and brush with a lemon-sugar syrup!
FAQs About Lemon Crinkle Cake
Q: Can I use bottled lemon juice?
A: Fresh is best for flavor, but bottled works in a pinch (reduce slightly—it’s more acidic).
Q: How do I store leftovers?
A: Cover at room temperature for 2 days or refrigerate for up to 5 days.
Q: Can I make this gluten-free?
A: Yes! Use a 1:1 GF flour blend and add ½ tsp xanthan gum.
Q: Why didn’t my cake crinkle?
A: Overmixing or underbaking can prevent it. Ensure your oven is properly preheated!
Q: Can I add blueberries?
A: Absolutely! Toss 1 cup with 1 tbsp flour to prevent sinking, then fold into the batter.
Tips for the Best Lemon Crinkle Cake
- Room-temperature ingredients ensure even mixing.
- Don’t overmix – Stir just until the flour disappears for a tender crumb.
- Fresh zest is key – Avoid the white pith (it’s bitter).
- Test for doneness early – Ovens vary; start checking at 20 minutes.
Common Mistakes to Avoid
- Skipping the zest – It’s where the brightest flavor lives.
- Overbaking – Dries out the cake (look for moist crumbs on the toothpick).
- Rushing the glaze – Apply only to cooled cake to prevent absorption.
Conclusion
With its sunny flavor and charming crinkled top, this Lemon Crinkle Cake is a guaranteed mood-lifter. Simple enough for weeknights yet special enough for celebrations, it’s a dessert you’ll return to again and again.
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Lemon Crinkle Cake: A Zesty, Buttery Delight
- Total Time: 25 MINS
Description
Experience the zesty and sweet delight of a Lemon Crinkle Cake. This light and fluffy cake, with its bright lemon flavor and delightful crinkle topping, is perfect for any occasion. It’s a refreshing treat that’s as easy to make as it is delicious.
Ingredients
1 box lemon cake mix
1/3 cup vegetable oil
2 large eggs
1 teaspoon lemon zest
1/4 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, combine the lemon cake mix, vegetable oil, eggs, and lemon zest. Mix until well combined and smooth.
Pour the batter into the prepared baking dish and spread evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the baking dish.
Once cooled, dust the top of the cake with powdered sugar.
Notes
The Lemon Crinkle Cake is a perfect blend of sweet and tangy flavors, making it an ideal dessert for lemon lovers. Its crinkle top adds a charming touch to the soft and moist cake underneath. Easy to make and delightful to eat, this cake is sure to brighten up any day!
