Lemon Crinkle Cake

A slice of flaky phyllo dough pastry with icing drizzle sits on a white plate, with a lemon slice and green cloth in the background.

This delicious and refreshing Lemon Crinkle Cake is an easy dessert made with phyllo dough, butter, lemon, and egg custard. It has a nice crunch at the top and a sweet, tender bottom.

Prep Time20

Cook Time40

Total Time1

Servings: slices

Author: Miranda Couse

Ingredients

Cake

1 roll phyllo dough 9” x 14”
½ cup butter melted
2 large eggs
½ cup whole milk
¼ cup granulated sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
¼ teaspoon salt

Glaze

¾ cup powdered sugar
1 teaspoon lemon extract
1 tablespoon fresh lemon juice

Instructions

Cake

Preheat the oven to 350 degrees F. Grab a 9-inch round cake pan.
Unroll the 1 roll phyllo dough and lay it on a damp but not dripping wet paper towel to make it easier to keep damp and prevent tearing. Place a second damp paper on top of the dough.
Grab 1 piece of dough at a time, crinkle it accordion style like a foldable hand fan and place it against the side of the pan, working from the outside of the round pan to the inside creating small phyllo dough circles towards the center. **If any pieces tear, they work great for the center!
Using a pastry brush, brush the melted ½ cup butter over the tops and into the crevices of the folds of dough until the butter is used up.
Place the pan of phyllo dough in the preheated oven and bake for 10-15 minutes until it’s golden.
While the dough is baking, add the 2 large eggs to a large bowl. Whisk until combined.
Add the ½ cup whole milk and ¼ cup granulated sugar. Continue whisking until smooth.
Whisk in the 1 teaspoon lemon zest, 1 teaspoon vanilla extract,1 teaspoon lemon extract and ¼ teaspoon salt until combined.
Once the dough is baked and golden, pour the custard in an even layer over all the cake and place it back in the oven to bake for an additional 20-25 minutes, until it’s golden brown and the custard is set.
Remove from the oven and allow the crinkle cake to cool.

Glaze

Once the cake is cooled, make the glaze.
In a small bowl, add the ¾ cup powdered sugar, 1 teaspoon lemon extract, and 1 tablespoon fresh lemon juice. Whisk until smooth. Drizzle over the top of the cake and serve!
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It will begin to soften after 3 to 4 hours.

Notes

9-inch round pan: This can be substituted with a 9x9 or even 8x8 square baking pan.

Storage: Eat immediately or store in the refrigerator for up to 2 days.

Nutrition