In order to bring you the best possible user experience, this site uses Javascript. If you are seeing this message, it is likely that the Javascript option in your browser is disabled. For optimal viewing of this site, please ensure that Javascript is enabled for your browser.
Advanced  |  Tips

Lemon Crunch Cake

Demonstrated by:


1 package (1 lb. 2.8 oz.) lemon chiffon cake mix
1 1/2 cups sugar
1/3 cup water
1/4 cup light corn syrup
1 tablespoon baking soda
2 cups heavy cream
1/4 cup powdered sugar
3/4 teaspoon lemon extract


Mix and bake cake in a tube pan according to package directions; cool. Grease a 13 x 9 x 2" baking pan. Make candy by combining sugar, water, and corn syrup in a saucepan. Boil to 300° F (hard-crack stage). Quickly remove from heat and stir in baking soda. Pour into prepared pan; cool candy and crush into crumbs. Cut cake horizontally into 4 layers. Whip heavy cream until soft-peak stage. Gently fold powdered sugar and lemon extract into whipped cream; spread half between cake layers and remainder on top and sides of cake. Sprinkle top of cake with crushed candy. Makes 16 servings.

Approximate Nutrient Analysis per serving : 270 calories, 6 g fat, 3.5 g saturated fat, 20 mg cholesterol, 500 mg sodium, 52 g carbohydrate, 0 g fiber, 45 g sugar, 3 g protein

Show Info

Featured in Star-Bulletin on 4/11/07 and May 2011 Consumer Lines.
Featured in Star-Bulletin on 4/11/07 and May 2011 Consumer Lines.