Get ready to tantalize your taste buds with a delightful twist on dessert: the Lemon Cherry Crunch Cake! This American classic combines the zesty brightness of fresh lemons with the sweet juiciness of cherries, all topped off with a satisfying graham cracker crunch. Perfect for gatherings or a cozy night in, this cake is not just a treat for the palate but a feast for the eyes, too. With just 55 minutes from prep to plate, you’ll be serving up smiles in no time. Ready to impress your friends and family? Read on for the full recipe that will make your kitchen the star of the show!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup cherries, pitted and halved
- 1/2 cup crushed graham crackers
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- In a medium bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt to create a dry ingredient blend.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in fresh lemon juice and stir until the batter is smooth and well-incorporated.
- Carefully fold in the halved cherries, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle crushed graham crackers evenly over the top of the batter, creating a crunchy topping.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: Dust with powdered sugar or top with whipped cream for extra indulgence.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you begin. This helps create a light and fluffy batter, ensuring your cake rises beautifully.
- Fresh Cherries: For the best flavor, use fresh cherries when they are in season. If using frozen cherries, make sure to thaw and drain them well to avoid excess moisture in the batter.
- Graham Cracker Topping: Don’t skip the crushed graham crackers! They add a delightful crunch that contrasts perfectly with the soft cake and juicy cherries.
- Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. Start checking for doneness at the 35-minute mark by inserting a toothpick in the center; it should come out clean when the cake is ready.
- Serving Suggestions: For an extra touch of indulgence, consider dusting the cooled cake with powdered sugar or serving it with a dollop of whipped cream. A scoop of vanilla ice cream on the side wouldn’t hurt either!
Nutrition Facts
Calories: 342kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
