LEMON CRUNCH CAKE

Lemon Crunch Cake image

Provided by Martha Stewart

Time 3h5m

Number Of Ingredients 11

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10 tablespoons unsalted butter, room temperature, plus more for pan
2 1/2 cups sifted cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch of coarse salt
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 1/3 cups granulated sugar, plus 1/4 cup for topping
Finely grated zest and juice of 1 lemon, plus 1 packed tablespoon thin strips lemon zest
3 large egg whites, room temperature
2 tablespoons coarse sanding sugar
Lightly sweetened whipped cream, for serving

Steps:

Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess.
Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice.
Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined.
In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar.
Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve.