Description

A delightful Lemon Crinkle Cake recipe that combines layers of crinkled phyllo dough with a lemon-infused custard, topped with a tangy lemon glaze. This cake is a perfect balance of sweet and citrus flavors, making it a refreshing treat for any occasion.

Ingredients

Scale

For the Cake:

1 roll phyllo dough (9” x 14”)
½ cup butter, melted
2 large eggs
½ cup whole milk
¼ cup granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
1 tsp lemon extract
¼ tsp salt
¾ cup powdered sugar
1 tsp lemon extract
1 tbsp fresh lemon juice

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Instructions

Cake: Preheat the oven to 350 degrees F. Lay damp paper towels over the phyllo dough. Place crinkled dough in a cake pan. Brush with melted butter and bake until golden.
While the dough bakes, whisk eggs, milk, sugar, lemon zest, vanilla extract, lemon extract, and salt. Pour over baked dough and bake until set.
Glaze: Mix powdered sugar, lemon extract, and lemon juice. Drizzle over cooled cake.

Notes

Leftovers can be refrigerated for up to 2 days.
The cake may soften after a few hours.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 260mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg