Lemon Crunch Pound Cake
Pour batter into the prepared bundt pan and smooth the top.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Crunchy Topping:
While the cake is cooling, in a small bowl, combine sugar, flour, melted butter, lemon juice, and lemon zest. Stir until the mixture is well combined and forms a thick, crumbly topping.
Once the cake has cooled, spread the crunchy topping evenly on top of the cake. If desired, you can slightly warm the topping in the microwave for a few seconds to make it easier to spread.
Enjoy!
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Crunchy Topping:
While the cake is cooling, in a small bowl, combine sugar, flour, melted butter, lemon juice, and lemon zest. Stir until the mixture is well combined and forms a thick, crumbly topping.
Once the cake has cooled, spread the crunchy topping evenly on top of the cake. If desired, you can slightly warm the topping in the microwave for a few seconds to make it easier to spread.
Enjoy!
