This easy lemon snack cake is a single layer, moist cake, loaded with fresh lemon juice and zest, and topped with a lemon sugar. It's a simple, one bowl recipe that can be made in less than an hour.

This easy lemon snack cake is exactly what I love in a cake, lot's of flavor without being overly sweet, and topped with a sugary topping instead of frosting. This single layer cake makes it feel simple enough for a brunch or snack, or fancy enough for a dessert.
I absolutely love lemon desserts! Some of my favorites in my blog are my lemon bars with graham cracker crust, lemon white chocolate coconut cookies, or my lemon blackberry bread.
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Why You Will Love This Recipe
- Single Layer: You can use a round or square pan, or even a pie dish to bake this single layer cake.
- Moist: Using oil, lemon juice and buttermilk gives this cake such a moist, soft crumb.
- So Much Flavor: This cake has some much lemon flavor from using both the zest and the juice.

Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted is great too.
- Oil: I used coconut oil because I love the hint of coconut, but any oil will work. Just keep in mind if you use olive oil there will be a stronger taste.
- Eggs: Allow your eggs to come to room temperature before starting. If you need to rush this along, soak your eggs in a bowl of room temperature water for about 10 minutes.
- Lemon: You will be using both the zest and the juice of your lemons, so make sure you zest them before juicing!
- Flour: Cake flour or all-purpose flour is best when baking cakes.
- Buttermilk: This will help keep your cake extra moist. The higher the fat content on the buttermilk, the more moist your cake will be

Step by Step Instructions

STEP 1: In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.

STEP 2: Add butter and oil. Mix on medium-high speed for about 1-2 minutes. Add eggs and lemon juice and mix again until light and fluffy.

Step 3: In a seperate bowl, whisk together dry ingredients, flour, powder, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.

Step 4: Pour batter into your prepared cake pan. In a small bowl repeat the steps from above of mixing together the remaining ¼ cup of sugar with 2 teaspoons of lemon zest. Sprinkle on top of the cake.

Step 5: Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Transfer the baking pans to a wire cooling rack and let the cake cool before cutting and serving.
Expert Baking Tips
- Top cake with whipped cream and fresh berries, or a scoop of ice cream.
- Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
- You can use regular or meyer lemons for this cake. You could also sub in limes for a lime cake.
FAQ
Yes, you can make a simple buttercream frosting and leave off the crunchy lemon sugar topping.
Yes, you will just want to half the recipe and bake for less time.
No, you need both the zest and juice from fresh lemons to get the correct flavor for this cake.

Storing & Freezing
This easy lemon snack cake needs to be stored at room temperature in an airtight container. You can wrap it in tinfoil, as this will help the lemon sugar topping from getting too sticky and moist.
This cake freezes well for up to 3 months. If frozen, thaw and allow to come to room temperature before serving.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!

Easy Lemon Snack Cake
Ingredients
For the Cake:
- 1 cup (200 g) granulated sugar
- 1 tablespoon lemon zest about 1 large lemon
- ¼ cup (56.75 g) butter room temperature
- 3 tablespoons neutral oil I used melted coconut
- 2 large eggs room temperature
- 3 tablespoons lemon juice 1-2 large lemons
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1⅓ cups (186 g) all-purpose flour
- ½ cup (120 g) buttermilk room temperature
- ¼ cup (50 g) granulated sugar
- 2 teaspoons lemon zest
Instructions
- Preheat the oven to 325 degrees. Line the bottom of an eight inch round or square cake pan with cooking spray and parchment paper. Set aside.
- In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant. Add butter and oil. Mix on medium-high speed for about 1-2 minutes. Add eggs and lemon juice and mix again until light and fluffy.
- In a seperate bowl, whisk together dry ingredients, flour, powder, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.
- Pour batter into your prepared cake pan.
- In a small bowl repeat the steps from above of mixing together the remaining ¼ cup of sugar with 2 teaspoons of lemon zest. Sprinkle on top of the cake.
- Bake for 30-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Transfer the baking pan to a wire cooling rack and let the cake cool before cutting and serving.










Mita
Can I replace eggs in the recipe? I love lemon cake
Ashley L
Just made this and it was so flavorful and perfectly moist! I will definitely be making this again!
Theresa
This was so delicious!!! A touch of lemon, a touch sweet and perfectly moist. Will for sure be making this on repeat!
Molly
This was the first cake I’ve ever made from scratch, and it lived up to every expectation I had! It is delicious & the sugar/zest topping is something dreams are made of! Thank you for another fantastic recipe, Brooke!
Unsweetened Sue
Made this today, delicious, tastes as good as it looks in your photo. I baked it in an 8" round pan for 45 minutes.
Jo
This was simple to make even for a beginner and tastes amazing!
Kimberly Hibler
Delish! Just enough sweetness to lighten up the lemon and the lemon sugar topping- so good! My whole family enjoyed this with whipped cream and strawberries, like a strawberry shortcake.
Bailey
My favorite kind of snack!! I’ll be making this again and again! So delish!