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    You are in: Home / Community Forums / Desserts / Sam's club Artisan Fresh Lemon crunch bundt cake
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    Sam's club Artisan Fresh Lemon crunch bundt cake

    COOKING DIVA #1
    Fri Jul 06, 2012 10:08 pm
    Regular "Line Cook" Poster
    Hello everyone, I was at a family cookout and there was a cake there from Sam's club. It was a lemon crunch bundt cake

    Do anyone have a recipe for this cake? I would like to bake this cake for my son's birthday he loves lemon cakes and pies.

    thank you
    Dee514
    Sat Jul 07, 2012 12:07 pm
    Forum Host
    Having never tried the Sam's club cake, I may be way off base in my suggestion...I would think that any strongly flavored lemon cake recipe would work for the cake part. As for the crunch part, I would use a mixture of castor (super fine or bar) sugar, and sanding sugar (a larger grained sugar than regular table granulated sugar, but smaller grained than decorating sugar), mixed with lemon juice (and perhaps a bit of very finely grated lemon zest). I would either spread the sugar mixture on the hot cake (after removing it from the oven), or I would remove the cake about 5-10 minutes before it was done, spread the sugar mixture on the top of the cake, then continue baking it for 5-10 minutes to finish the cake and crunch the topping.
    I suppose the sugar topping could also be sprinkled on top of the batter (as one would do with a streusel topping) allowing the coating to bake along with the cake.

    Maybe one of these recipes will work for you with some tweaking. icon_smile.gif

    Lemon Crunch Cake

    Extreme Lemon Bundt Cake
    COOKING DIVA #1
    Sat Jul 07, 2012 5:17 pm
    Regular "Line Cook" Poster
    Dee514 Thank You for your response and the recipes icon_biggrin.gif If you have a Sam's Club in your area please try that cake it is delish!!
    Dee514
    Sun Jul 08, 2012 11:31 am
    Forum Host
    Sorry, I didn't know the cake had coconut in it (you didn't mention it).
    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 above suggestion 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.
    iewe
    Fri Jul 20, 2012 9:51 am
    Forum Host
    COOKING DIVA #1 wrote:
    Dee514 Thank You for your response and the recipes icon_biggrin.gif If you have a Sam's Club in your area please try that cake it is delish!!


    That indeed is an awesome cake... We get a lot of their baked stuff, all amazing. Their cupcakes are wonderful too -- and cheap!!
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