If you’re looking for a dessert that’s bright, refreshing, and irresistibly indulgent, this Lemon Crunch Pound Cake with Cookie Crumble Topping is the perfect choice. Bursting with fresh lemon flavor, buttery richness, and a delightful crunch from the cookie crumble, this cake is both elegant and comforting.
Whether served as a show-stopping centerpiece for a dinner party, a tea-time treat, or a simple family dessert, this cake balances zesty citrus with a satisfying crunch for a memorable bite every time.
Ingredients
Serves 10–12
For the Pound Cake
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 2 ½ cups (310g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120ml) whole milk
- 2 tablespoons lemon zest
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
For the Cookie Crumble Topping
- 1 cup crushed vanilla or shortbread cookies
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest
Preparation Time
- Prep time: 20 minutes
- Baking time: 55–60 minutes
- Cooling time: 30 minutes
- Total time: About 1 hour 50 minutes
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a loaf pan (or line with parchment paper).
Step 2: Make the Pound Cake Batter
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk.
- Stir in lemon zest, lemon juice, and vanilla extract until smooth.
Step 3: Prepare the Cookie Crumble Topping
- In a small bowl, combine crushed cookies, sugar, melted butter, and lemon zest.
- Mix until the crumbs are evenly coated.
Step 4: Assemble and Bake
- Pour the cake batter into the prepared pan.
- Sprinkle the cookie crumble topping evenly over the batter.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
- Allow cake to cool in the pan for 15 minutes before transferring to a wire rack.
- Slice and serve warm or at room temperature.
Serving Suggestions
- Pair with a dollop of whipped cream or Greek yogurt.
- Serve alongside fresh berries for extra freshness.
- Enjoy with a cup of hot tea or iced coffee for a refreshing balance.
- Dust lightly with powdered sugar for an elegant finish.
Nutritional Highlights
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 320 |
| Protein | 5 grams |
| Total Fat | 15 grams |
| Saturated Fat | 9 grams |
| Carbohydrates | 42 grams |
| Sugars | 25 grams |
| Fiber | 1 gram |
| Sodium | 190 milligrams |
Nutritional Notes:
- Lemon juice and zest add vitamin C and antioxidants.
- Butter gives richness but can be swapped with light olive oil for a healthier version.
- Cookie crumble provides crunch but can be adjusted for lower sugar by using sugar-free cookies.
Variations to Try
- Add a lemon glaze drizzle for extra sweetness and shine.
- Substitute part of the flour with almond flour for a nutty flavor.
- Mix in poppy seeds for added texture and visual appeal.
- Try ginger cookies for a spiced topping twist.
The Lemon Crunch Pound Cake with Cookie Crumble Topping combines the timeless charm of a buttery pound cake with the refreshing brightness of lemon and the irresistible crunch of cookies. Perfect for celebrations or casual gatherings, this cake is versatile, flavorful, and guaranteed to be a crowd favorite.