Lemon Crunch Bundt Cake

Suzy Rhodes Thu, 07/23/2015 - 10:56
Lemon Crunch Bundt Cake

I love lemon cakes!  They are quite common in England; you will see them in bakeries, displayed on afternoon tea trays and at tea parties.  Lemon Drizzle Cake is popular too in this country but I really like to put a little crunch into my cakes sometimes, like the Apple Streusel cupcakes I made recently. So, I decided to put the same streusel I used on this lemon Bundt cake and it turned out so moist inside and yet crunchy on top.  A perfect combination if you ask me. I was in heaven, and so was the hubby!










The cake takes around 60 - 75 minutes to bake - it always varys, depending on altitude etc.  Keep checking it with a toothpick until it comes out clean!




Prep time
30 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 40 minutes


1 1⁄2 c
2 t
Baking Powder
1⁄2 t
1 c
plain or vanilla yogurt (you could use sour cream)
1 c
large eggs (room temperature)
5 t
grated lemon zest
1⁄2 t
vanilla extract
1⁄2 c
Vegetable Oil
1⁄3 c
freshly squeezed lemon juice
3⁄4 c
1⁄2 c
rolled oats
6 T
unsalted cold butter (cut into chunks)
1⁄2 c
Lemon frosting to glaze


1. Preheat the oven to 350°F. Grease and flour your Bundt cake pan
2. Make the streusel topping first by blending all the ingredients together until well incorporated and the mixture has become a coarse crumbly texture. Refrigerate until ready to use
3. Mix together the flour, baking powder, and salt in a bowl
4. In another bowl, whisk together the yogurt, the eggs, vanilla, lemon zest, and 1 cup of sugar
5. Slowly whisk the dry ingredients into the wet ingredients
6. Fold the vegetable oil into the batter, making sure it’s all incorporated
7. Evenly pour the batter into the greased and floured Bundt pan
8. Top generously with streusel topping
9. Bake for about 60 - 70 minutes, or until a tooth pick placed in the center of the Bundt cake comes out clean
10. Let sit in the pan for at least 10 minutes on the counter. Then remove onto baking rack
11. Drizzle lemon frosting on top – Enjoy!