Lemon Crunch Cup Cake

Marian selected a Lemon Crunch Cup Cake for dessert for this session at the South Arm Cooking Club for Seniors. We adapted the recipe not to include the topping for a more healthier dessert for the seniors.


This Lemon Crunch Cup Cake is fluffy and the lemon zest adds citrusy flavour to the cup cake.


  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1 cup chopped walnut (optional)
  • grated rind from 2 lemons or oranges


  • 3/4 cup granulated sugar
  • juice of 1 lemon or orange


Source: Marian

Yield 12 cup cakes


Lemon-Crunch-Cup-Cake-13Line muffin pans with paper cups or spray muffin tins with non-stick spray and dust with flour.

Preheat oven to 350F.

Zest the lemons or oranges first before juicing them.

Lemon-Crunch-Cup-Cake-14Cream butter and sugar. Add eggs, lemon rind and vanilla. Beat well.
Lemon-Crunch-Cup-Cake-1In a large bowl, sift flour, baking powder and baking soda.

Add flour mixture to the creamed butter mixture …

Lemon-Crunch-Cup-Cake-2… alternately with buttermilk, fold to mix well after each addition.
Lemon-Crunch-Cup-Cake-4Stir in the walnuts if using. Fold into the batter.
Lemon-Crunch-Cup-Cake-6Scoop batter into prepared muffin tins.

Bake in a 350F preheated oven for 20 minutes or until cake is done.


Lemon-Crunch-Cup-Cake-7For the topping, mix lemon or orange juice and sugar. Pour over warm cup cake and return to oven for 5 to 10 minutes, until the top is crusty.

Let cup cakes cool on wire rack.

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