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–+ servings
Lemon Snack Cake

Zesty Lemon Snack Cake for Effortless Spring Baking

Enjoy a delightful Lemon Snack Cake bursting with zesty lemon goodness, perfect for any spring occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Spoon and level for accurate measurement
  • 1 tbsp Baking Powder Aiding leavening
  • 1 tsp Baking Soda Works with acid in buttermilk
  • 1 tsp Fine Sea Salt Enhances flavor
  • 1 cup Granulated Sugar Essential for whipping with butter
  • 2 tbsp Lemon Zest Use a microplane for zesting
  • 1 cup Unsalted Butter Must be at room temperature
  • 3 large Eggs Should be at room temperature
  • 1 cup Buttermilk Can substitute with milk and vinegar
  • 1 cup Sour Cream Room temperature for better incorporation
  • 1/2 cup Neutral Oil Vegetable or canola oil
  • 1 tbsp Vanilla Bean Paste May substitute with pure vanilla extract
  • 1 tbsp Yellow Gel Food Coloring Optional for appearance
For the Frosting
  • 8 oz Cream Cheese Should be at room temperature
  • 3 cups Powdered Sugar Sift for a lump-free texture
  • 1/4 cup Heavy Cream Adjusts consistency of frosting

Equipment

  • 8x8 metal baking pan
  • Mixing bowls
  • electric mixer
  • Measuring Cups
  • Spatula
  • Whisk

Method
 

Step‑by‑Step Instructions for Lemon Snack Cake
  1. Preheat the oven to 350°F (175°C) and line an 8x8 metal baking pan with parchment paper.
  2. In a mixing bowl, whisk together cake flour, baking powder, baking soda, and fine sea salt.
  3. Mix buttermilk, sour cream, neutral oil, and vanilla bean paste until smooth in a measuring cup.
  4. Rub lemon zest into granulated sugar, add unsalted butter, and beat until fluffy. Add eggs one at a time.
  5. Gradually mix in dry ingredients and wet ingredients alternately, finishing with dry ingredients.
  6. Pour the batter into the baking pan and bake for 30-40 minutes or until a tester comes out with a few moist crumbs.
  7. Cool the cake in the pan for 30 minutes, then invert it onto a plate to cool completely.
  8. Beat cream cheese and unsalted butter until smooth, add powdered sugar, then heavy cream to reach desired consistency.
  9. Frost the cooled cake evenly with cream cheese frosting, slice, and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 70mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing to keep the cake light and fluffy.

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