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Lemon Earthquake Cake

This Lemon Earthquake Cake combines a buttery sugar base with fresh lemon zest and juice, topped with a crispy sugar crust that cracks during baking. The final dessert features a gooey, citrus-infused center with a crunchy, golden topping that resembles a cracked lemon bar in a relaxed, irregular appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tablespoon lemon zest from fresh lemons
  • 1/4 cup fresh lemon juice strained
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar for crust topping

Equipment

  • Mixing bowls
  • Hand Mixer or Whisk

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or parchment paper to prevent sticking.
  2. In a large mixing bowl, combine the granulated sugar and melted butter; whisk or beat with a hand mixer until well blended and slightly creamy, about 2 minutes. The mixture should be smooth and pale.
  3. Gradually add eggs one at a time, beating after each addition until fully incorporated. The batter will become glossy and slightly thickened. Add lemon zest and lemon juice; continue mixing until evenly distributed.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix; the batter should be thick but pourable.
  5. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. In a small bowl, mix powdered sugar with a teaspoon of lemon juice or water to create a thick, spreadable glaze. Drizzle or dollop over the batter.
  6. Bake in the preheated oven for 40 minutes, or until the top is golden brown and cracks slightly, and a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan.

Notes

For a more textured crust, sprinkle a little extra powdered sugar on top before baking. Serve once cooled slightly, with a dusting of powdered sugar if desired.