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Dessert

Glazed lemon snack cake – Oh sweet basil

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:

Cake

  • Flour
  • Baking soda
  • Sugar
  • Salt
  • Lemons
  • Butter
  • Vegetable oil
  • Egg
  • Milk
  • Vanilla
  • Lemon extract
  • Almond extract
  • Lemon juice

Lemon syrup

  • Butter
  • Sugar
  • Lemon juice
  • Vanilla

Lemon glaze

  • Powdered sugar
  • Lemon juice (or milk)

The measurements for each ingredient are given in the recipe card below.

a photo of a square lemon cake covered with a white lemon icing dripping down the sides.the cake lies on a piece of baking paper on top of a gold grate.

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 …

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.
a photo of a lemon cake covered in white frosting, some pieces have been removed and the middle piece has been cut but not removed.

Lemon 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.

Glaze

  • 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.

a photo of a square lemon cake that has been covered with a white lemon icing dripping down the sides.

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.

a photo of a piece of lemon cake cut out of a square lemon cake. it is covered with a thick white icing. there is a half of a lemon in front of it.

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.

a picture of a piece of glazed lemon cake sitting on a white plate

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.

a photo of a piece of lemon cake cut out of a square lemon cake. it is covered with a thick white icing. there is a half of a lemon in front of it.

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.

a photo of a square lemon cake covered with a thick white icing and the corner piece is cut out and the lemon halves are scattered around it.

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:

a photo of a piece of lemon cake topped with white frosting and seated on a white plate.  Several servings of cake are in the background.

Preparation time: 10 minutes

1 hour 5 minutes

Servings: 9

Cake

  • 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

Lemon syrup

  • 3 Tableware Butter
  • 3 Tableware Sugar
  • 4 Tableware Lemon juice
  • 1/2 Teaspoonful Vanilla

Lemon glaze

  • 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.

* If you want the icing white, use milk instead of lemon juice.
The cake lasts for about 4 days.

Nutrition facts

Glazed lemon snack cake

Quantity per portion (1 g)

Calories 504
Calories from fat 252

% Daily value *

Fat 28g43%

Saturated fat 18 g113%

Trans fat 1g

Cholesterol 125mg42%

Sodium 270mg12%

Potassium 272mg8%

Carbohydrates 61 g20%

Fiber 2g8%

Sugar 41 g46%

Protein 6g12%

Vitamin A 725 IU15%

Vitamin C 24mg29%

Calcium 103mg10%

Iron 2 mg11%

* Percent daily values ​​are based on a 2000 calorie diet.

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a photo of a piece of lemon cake topped with white frosting and seated on a white plate.  Several servings of cake are in the background.

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