Lemon Crunch Cake
This elegant cake is easy to make, and it serves a crowd. Look for different types of nut brittle to vary the recipe.
INGREDIENTS | SERVES 16
- 1 18.25-ounce package lemon cake mix
- ½ cup buttermilk
- ¼ cup water
- ½ cup butter, melted
- 1 teaspoon lemon extract
- 3 eggs
- 2 tablespoons lemon juice
- 2 16-ounce cans ready to spread vanilla frosting
- ¼ cup lemon juice
- 1 ½ cups powdered sugar
- 1 8-ounce package peanut brittle, crushed
Preheat oven to 325°F. Spray a 10″ tube pan with nonstick baking spray containing flour and set aside.
In large bowl, combine cake mix, buttermilk, water, melted butter, lemon extract, eggs, and 2 tablespoons lemon juice; beat until combined. Then beat 3 minutes at medium speed; pour into prepared pan.
Bake for 50–60 minutes or until cake springs back when lightly touched in center. Cool completely on wire rack.
In medium bowl, combine frosting with lemon juice and powdered sugar; beat until fluffy. Remove cake from pan and cut horizontally into four layers.
Reassemble cake, using frosting, sprinkling each layer with some of the crushed brittle. Cover and let stand for 3–4 hours before serving.