Lemon Crinkle Cake

Lemon crinkle cake combines layers of phyllo dough with lemon custard to create a golden, flaky dessert with bright lemon flavor.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 314kcal

Preheat the oven to 350 degrees.
Unroll the phyllo dough and lay it on a damp paper towel to make it easier to keep damp and prevent tearing.
Using 1 piece of dough at a time, crinkle it accordion style and place it in a circular pattern around the perimeter of a 9” cake pan, working towards the center in smaller circles. **If any pieces tear, they work great for the center!
Do not crush the pieces of dough together as you work, but try to have a gentle touch when working them into the pattern.
Brush the melted butter over the tops and into the crevices of the folds of dough.
Place in the oven and bake for 10-15 minutes until it’s golden.
While the dough is baking, whisk the eggs in a large bowl.
Add the milk and sugar and whisk until smooth.
Zest the lemon and add it to the egg mixture. Add the vanilla and lemon extracts, and salt and whisk.
Once the dough has baked, pour the custard in an even layer over all the cake and return to the oven and bake for 20-25 minutes, until it’s golden brown and set.
Remove and allow to cool.
To make the glaze, whisk the powdered sugar with the lemon extract and fresh lemon juice until smooth. Drizzle over the top of the cake and serve!

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.