If you’ve ever been to Hawaii, you’ve likely heard of The Alley’s famous Lemon Crunch Cake—a perfectly balanced treat of tart lemon, sweet toffee, and light whipped cream. Now, you can recreate this classic dessert in the comfort of your own kitchen with a simple, semi-homemade recipe. Using boxed cake mix and a few added touches, this cake is easy to make but still full of that irresistible flavor.

With a fluffy lemon cake base, tangy lemon curd, whipped cream frosting, and crunchy toffee bits, this dessert is a refreshing yet indulgent treat that’s perfect for any occasion. Whether you’re baking for a potluck, family gathering, or just to treat yourself, this Lemon Crunch Cake is sure to be a hit.

Ingredients:

For the Cake:

• 1 box Yellow or Lemon Cake Mix
• 3/4 cup Water
• 1/2 cup Oil
• 1 teaspoon Lemon Extract
• 3 Eggs, separated
• 1/4 teaspoon Cream of Tartar

For the Whipped Cream Frosting:

• 2 cups Heavy Whipping Cream
• 1/4 cup Powdered Sugar
• 1/2 teaspoon Lemon Extract
• 1 package Heath Toffee Bits
• 1 jar Lemon Curd

Instructions:

1. Preheat your oven to 350ºF. Spray a 13x9in baking pan with cooking spray and set aside.
2. In a large mixing bowl, combine the cake mix, water, oil, egg yolks, and lemon extract. Mix until combined, about 1 minute.
3. In a separate bowl, add the egg whites and cream of tartar. Using a stand or hand mixer, beat until stiff peaks form.
4. Gradually fold the whipped egg whites into the cake batter. Be careful not to overmix—just fold until combined.
5. Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
6. In a large bowl, combine the whipping cream, powdered sugar, and lemon extract. Whip with a mixer until stiff peaks form, being careful not to overmix.
7. Once the cake has cooled, spread a layer of lemon curd on top. Then, cover the cake with the whipped cream frosting. Use a rolling pin to crush the Heath toffee bits into smaller pieces and sprinkle them over the whipped cream.
8. Cover the cake and refrigerate for at least 3 hours before serving. Slice and enjoy this delicious treat!

This semi-homemade lemon crunch cake is the perfect combination of tart, sweet, and crunchy. It’s a quick and easy dessert that tastes like it took hours to make. Whether you’re bringing it to a party or making it for yourself, this cake is sure to impress!

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xoxo,