Easy Lemon Snack Cake

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.

• 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

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

Brooke Homec

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.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 323 kcal

Bake ModePrevent your screen from going dark

Ingredients

 

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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.

Notes

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.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

 

Nutrition

Calories: 323kcalCarbohydrates: 49gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 63mgSodium: 278mgPotassium: 70mgFiber: 1gSugar: 32gVitamin A: 270IUVitamin C: 4mgCalcium: 61mgIron: 1mg

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