Iced Lemon Snack Cake
Full of citrus flavor, this homemade Iced Lemon Snack Cake is the perfect size for a little treat! It’s all topped off with a sweet lemon-y glaze!
A TASTY SNACK CAKE
I think it’s well established that I love all things lemon! So this Iced Lemon Snack Cake is a regular in our house. It really is the perfect size, not too much and not too little, hence the name ‘snack cake’. It has both lemon in the cake and the icing! Plus this is super easy to prepare and even easier to devour. It is such a moist and tender homemade cake recipe. Trust me, this Iced Lemon Snack Cake recipe is exactly what you need!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
No, we just like the contrast of the flavors but you can use vanilla extract as well. The almond extract enhances the lemon flavor in this cake.
No. I realize that not everyone has cake flour on hand. I’ve started using it more frequently because it produces a fluffier homemade cake but all-purpose flour can also be used. To do that you will use 2 ¼ cups of all-purpose flour instead of 2 ½ cups cake flour used in the recipe.
This is the most accurate way to measure out flour (besides weighing it.) You will scoop the flour up into the measuring cup with a spoon and then you will level off the top of the measuring cup with the flat end of a butter knife. You don’t want to pack the flour in the measuring cup.
Technically no but it’s so good! If you would like, you can sprinkle it with some powdered sugar.
Fresh is preferred in baking, since you will be using the zest of lemon anyways you will have fresh lemon juice. Bottled just not taste the same. I think it ruins the flavor of the cake.
Absolutely! You can certainly double this recipe and make a 9×13-inch baking pan. Adjust baking time accordingly.
This cake can be stored in an airtight container on the countertop where it will keep for up to 3-4 days. This can also be frozen, we recommend freezing without the glaze. Place your cake in a freezer container and it will keep in the freezer for up to 3 months. To defrost, set out on the countertop overnight until thawed. Make your glaze and then enjoy!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
HOW TO MAKE ICED LEMON SNACK CAKE
Preheat the oven to 350 degrees F. Spray an 8×8 inch pan with nonstick baking spray. In a medium-sized bowl, whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
Add in the eggs one at a time, followed by the almond extract, sour cream, and lemon juice. Mix until combined.
Carefully, add the flour mixture into the wet mixture.
Mix until just combined.
Pour batter into the prepared 8×8 pan. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool for 20 to 30 minutes before removing it to a cooling rack.
To make the icing, add the powdered sugar, lemon juice, and heavy whipping cream to a medium-sized bowl. Whisk until smooth. If you would like a thicker icing keep adding more powdered sugar. If the icing is too thick, add more lemon juice or heavy whipping cream to thin it out.
Spread the icing on top of the lemon cake and sprinkle with your favorite colorful sprinkles.
Slice and serve!
WANT MORE DELICIOUS RECIPES?
- Lemon Layer Cake
- Starbucks Lemon Loaf
- Lemon Poke Cake (+Video)
- Homemade Lemon Cupcakes
- Lemon Dream Cake
- Lemon Icebox Cake
- Lemon Magic Cake
- Classic Lemon Bars
Iced Lemon Snack Cake
Ingredients
For the Lemon Snack Cake:
- 2 ½ cups cake flour, scoop and level method
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ cup sour cream
- 2 tablespoons fresh lemon juice
- colorful sprinkles
For the Lemon Icing:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon heavy whipping cream
Instructions
- Preheat the oven to 350 degrees F. Spray an 8×8 inch pan with nonstick baking spray.
- In a medium-sized bowl, whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
- In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add in the eggs one at a time, followed by the almond extract, sour cream, and lemon juice. Mix until combined.
- Carefully, add the flour mixture into the wet mixture.
- Mix until just combined.
- Pour batter into the prepared 8×8 pan.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool for 20 to 30 minutes before removing it to a cooling rack.
- To make the icing, add the powdered sugar, lemon juice, and heavy whipping cream to a medium-sized bowl. Whisk until smooth. If you would like a thicker icing keep adding more powdered sugar. If the icing is too thick, add more lemon juice or heavy whipping cream to thin it out.
- Spread the icing on top of the lemon cake and sprinkle with your favorite colorful sprinkles. Serve immediately.
Notes
- All-purpose flour can be used, see how to do that above.
- We use almond extract in this recipe as it brings out the lemon flavor but you can use vanilla.
- This can be frozen, see above on how to do that.
- If you want you can omit the glaze and use powdered sugar.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
