A light lemon snack cake which is dense but moist, soaked in a lemon syrup and topped with a lemon icing. This is for all you lemon lovers out there!
This recipe started as a white cake, but I could not resist the lemon and ended up with this sour, delicious beauty. I have not regretted a second of it!
A snack is a small amount of food that you eat between meals, so if this is a snack cake, you can technically have at least two, if not three, pieces in a day. One between breakfast and lunch, another between lunch and dinner, and since it’s a cake, one more for dessert! Follow my logic there? Ha!
What ingredients are needed for glazed lemon snack cake?
There is lemon in every part of this glazed cake … lemon lemon lemon! We start with the ingredients for the cake and then some more for syrup and icing. Here is your shopping list:
- Baking soda
- Vegetable oil
- Lemon extract
- Almond extract
- Lemon juice
- Lemon juice
- Powdered sugar
- Lemon juice (or milk)
The measurements for each ingredient are given in the recipe card below.
How to make a glazed lemon snack cake
I will guide you through the steps to make this cake. It’s super simple and you’ll love the bright lemon flavor of every step. Let’s start with the cake …
- Preheat the oven and prepare an 8 × 8 ″ pan with parchment.
- PRO TIP: Spray the pan, line it with parchment and then spray again.
- Mix the wet ingredients in a large bowl.
- Add the dry ingredients and mix until there are no large lumps.
- Pour the dough into the prepared pan and bake.
- While the cake is baking, prepare the syrup.
- Put all the ingredients in a small saucepan over medium heat until it melts better. Stir to combine.
- When the cake is done, prick it all with a toothpick.
- Pour the lemon syrup all over.
- Allow the cake to cool completely (at least one hour) before adding the icing.
- Whisk the ingredients together and then pour over the cooled cake.
- PRO TIP: I like to take the cake out of the mold before adding the icing so it can drip down the sides.
- If you want your icing to be white like the pictures, use milk instead of lemon juice to make the icing.
What is a snack cake?
ONE snack cake is typically a single layer cake with either no topping or a really simple topping like an icing.
Can I use bottled lemon juice?
Yes, you can, but I would recommend using fresh, if at all possible. It really makes a huge difference in taste.
How much lemon juice is in a lemon?
It depends on the size of the lemon and how ripe it is, but generally a lemon will give you 1/4 – 1/3 cup of juice.
How to choose a ripe lemon
You will look for a few important signs that a lemon is ripe. It should feel heavy for its size and have a pleasant odor. You also want the skin to be light yellow and not wrinkled. Lemons usually also have a thinner skin or a thicker skin. The thinner skin usually has more juice, and thicker skin will be better to spice up.
Can lemon cake be frozen?
Lemon cake can be frozen.
Cool completely, put in the freezer for a few hours without the icing, then wrap tightly in plastic and foil and freeze for up to 3 months. When you are ready to eat it, let it reach room temperature on the table and add the icing just before serving.
Should lemon cake be kept refrigerated?
No, it should not be refrigerated, but it can last a day or two longer if stored in the refrigerator. If you store it in an airtight container in the refrigerator, it will last for up to 4 days.
All your craving for lemon dessert will be satisfied in this glazed lemon snack cake. It’s lemon on lemon on lemon and it’s just the bright summer cake your family will love!
More lemon desserts:
- 1 1/2 Copper Flour
- 1 Table spoon Baking soda
- 1/4 teaspoonful Salt
- 3 Lemons peeled, reserve lemons for juice
- 3/4 Cup Butter 1 1/2 sticks, softened
- 1/4 Cup Vegetable oil
- 1 Cup Sugar
- 4 Egg large, room temperature
- 1/2 Cup Milk
- 2 teaspoons Vanilla
- 1/4 teaspoonful Almond extract
- 2 Tableware Lemon extract
- 2 Tableware Lemon juice
- 3 Tableware Butter
- 3 Tableware Sugar
- 4 Tableware Lemon juice
- 1/2 Teaspoonful Vanilla
- 1 Cup Powdered sugar
- 1 1/2 Tableware Lemon juice or milk for a very thick and white icing
For the cake
Preheat the oven to 350 degrees and line a square 8×8 ”pan with baking paper. I like to spray non stick spray on the forehead, press the paper in and then spray again.
Add flour, baking powder, salt and lemon zest in a large bowl and whisk it together.
In another large bowl, mix butter, oil, sugar, eggs, milk, vanilla, lemon extract, almond extract and lemon juice. Add to the dry ingredients and mix together until there are no lumps left.
Distribute the dough in the lined form and bake for 45-55 minutes, or until a toothpick comes out clean. While the cake is baking, prepare the lemon syrup.
For lemon syrup
While the cake is baking, add butter, sugar, lemon juice and vanilla in a small saucepan over medium heat, stirring until melted.
When the cake is done, take it out of the oven and prick everywhere with a toothpick. Pour the simple syrup over the top and let it cool completely (at least 1 hour) before adding the icing.
The cake lasts for about 4 days.
Glazed lemon snack cake
Quantity per portion (1 g)
Calories from fat 252
% Daily value *
Saturated fat 18 g113%
Trans fat 1g
Carbohydrates 61 g20%
Sugar 41 g46%
Vitamin A 725 IU15%
Vitamin C 24mg29%
Iron 2 mg11%
* Percent daily values are based on a 2000 calorie diet.
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