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    You are in: Home / Community Forums / Breads & Baking / Lemon Crunch Bundt Cake
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    Lemon Crunch Bundt Cake

    COOKING DIVA #1
    Sat Jul 07, 2012 7:38 am
    Regular "Line Cook" Poster
    Hello everyone, I hope you wonderful bakers can help me. At a family BBQ there were a lemon crunch bundt cake someone purchased from Sam's Club it is Artisan Fresh Lemon Crunch Bundt Cake.

    Can someone please help me with a recipe for this cake
    Thank YOU
    Molly53
    Sat Jul 07, 2012 8:27 am
    Forum Host
    COOKING DIVA #1 wrote:
    Hello everyone, I hope you wonderful bakers can help me. At a family BBQ there were a lemon crunch bundt cake someone purchased from Sam's Club it is Artisan Fresh Lemon Crunch Bundt Cake.

    Can someone please help me with a recipe for this cake
    Thank YOU
    Does this look anything like it? LEMON CRUNCH BUNDT CAKE (link)
    duonyte
    Sat Jul 07, 2012 8:35 am
    Forum Host
    I looked at the description of it at Sam's Club and it has coconut in it and on top. Have not yet seen anything close.
    Dee514
    Sun Jul 08, 2012 11:37 am
    Forum Host
    Sorry, I didn't know the cake had coconut in it (Cooking Diva didn't mention it). icon_redface.gif
    Perhaps this will be closer to duplicating the cake part:

    Lemon Coconut Bundt Cake

    3 Eggs
    1 pkg. (2 layer size) Lemon cake mix
    1 cup Sour Cream
    1/3 cup Vegetable oil
    1 1/2 cups Flaked Coconut
    3/4 cup sour Cream

    Preheat oven at 350 and spray bundt pan with cooking spray; set aside.

    Beat eggs, lemon cake mix, sour cream and oil in large bowl with electric mixer on medium speed 2 minutes. Pour into prepared pan.

    Bake lemon bundt cake until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool completely.

    As for the "crunch part" I think I would stick with my suggestion from the other post unless the crunch has coconut or nuts in it. Is the "crunch part" just a thin sugar glaze that forms a crust? If so, then the following glaze crusts over:

    Lemon Glaze:
    1-1/4 cups confectioners' sugar
    6 Tbs. fresh lemon juice

    While the cake is baking, stir together the confectioner's sugar and lemon juice until smooth.
    After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake—every visible inch of it—with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake.
    --------------------------------------------------------------
    Would making a lemon version of a Louisiana crunch cake work?

    Louisiana crunch cake

    Fine dry bread crumbs, as needed
    Glaze
    1/3 cup sweet butter
    1/4 cup firmly packed brown sugar
    2 tablespoons light corn syrup
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract (sub lemon extract)
    1/4 cup ground coconut
    1/8 cup ground almonds (can omit nuts and increase coconut)
    1/8 cup ground cashews (can omit nuts and increase coconut)

    Cake
    3 cups all-purpose flour
    1 teaspoon baking powder
    1 1/4 cups sweet butter
    1 1/4 cups granulated sugar
    5 eggs
    1 teaspoon vanilla extract (sub lemon extract)
    1/8 teaspoon almond extract (sub lemon extract)
    1/2 cup whole milk

    Preheat oven to 350 degrees F. Spray a 9- or 10-inch tube or Bundt pan generously with cooking spray and dust with breadcrumbs. Shake out excess crumbs and set aside.

    Glaze: Melt butter in small saucepan. Add sugar and corn syrup. Heat and stir until mixture boils. Remove from heat. Stir in coconut, cashews, almonds and almond and vanilla extracts. Spread in bottom of prepared pan. Set aside.

    Cake: Sift flour and baking powder together into medium bowl; set aside.
    In mixer bowl, beat butter and sugar together until light. Add eggs, one at a time, beating well and scraping bowl after each addition. Beat in vanilla and almond extracts. Add dry ingredients alternately with milk. Mix well.
    Spread evenly over topping in prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

    Remove from oven and cool in the pan about 10 minutes. Invert onto wire rack; remove pan and cool completely.
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