Table of Contents
Lemon Crunch Cake 1 Preheat oven to 350°F. Grease and line three 8-inch pans with parchment. 2 Whisk the flour, granulated sugar, baking powder, and salt together in a large bowl. Add in the milk, oil, and egg… 3 In the bowl of a stand mixer fitted with a whisk, whip the egg whites and cream of tartar to stiff peaks. Transfer… More …
Built in 1902 in downtown Honolulu, the Alexander Young Hotel is where head baker, Norman Hideo Asao, first created the Lemon Crunch Cake. Though the bakery closed decades ago, the Lemon Crunch Cake has stayed a local favorite for years to come.
The Alley Restaurant at Aiea Bowl (Oahu) – They make Pumpkin Crunch Bars (and Cakes) and Lemon Crunch Cakes, and Strawberry Crunch and Pistachio Crunch! Stick to the two “main” ones: Pumpkin and Lemon.
Layers of soft lemon sponge cake filled with vanilla pastry cream and lemon curd, frosted with whipped cream and crumbled bits of toffee. It’s a cake that is equal parts simple and challenging, one that has left many curious about the recipe that has somehow managed to stay a secret for so long. I spent days researching.
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