Lemon Crunch Cake
- 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
Lemon Crunch Cake
Featured in the Honolulu Star-Bulletin on April 11, 2007 and May 2011 Consumer Lines.
Ingredients:
Directions:
- 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
