Lemon Snack Cake
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Bright, buttery, and bursting with citrusy goodness, this lemon snack cake is the sunny pick-me-up your afternoon (or morning, or midnight) deserves. It’s soft and moist with just the right zing, and it comes together in one bowl with zero fuss.
More Snack Cakes? You’ll adore this Banana Snack Cake with Cream Cheese Frosting, this Caramel Apple Spice Snack Cake and 36 Yummy Snack Cakes To Try!
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Why You’ll Love This Lemon Snack Cake
It’s the kind of easy lemon cake you’ll want to keep in your back pocket for last-minute cravings or unexpected guests.
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One-bowl magic: Less mess, faster cleanup, more cake.
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Lemon-forward flavor: Bright and fresh without being too tart.
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Perfect texture: Moist and tender with a delicate crumb.
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Versatile and simple: Great plain, frosted, or with a handful of berries on the side.
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Crowd-pleasing: Kids love it, adults love it, lemon lovers really love it.
Ingredients You Need
Lemon Snack Cake recipe
- 3/4 cup granulated sugar
- 1/2 cup butter, melted, cooled
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon salt
- 1 cup full-fat sour cream
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
Vanilla Frosting Recipe
- 3/4 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 3 Tablespoons heavy cream, half-and-half, or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- optional: sprinkles for garnish
Instructions How to Make This Easy Lemon Snack Cake
- Heat oven to 325°F. Lightly spray bottom of 9-inch square baking pan with nonstick baking spray. You can also line the pan with parchment paper for easy removal, lightly spray with non-stick baking spray.
- In a large mixing bowl, whisk/mix together the granulated sugar, melted butter, lemon zest and salt. Add in the sour cream and egg and stir until well combined.
- Add flour, baking powder and baking soda and whisk until smooth. Spread evenly into prepared pan.
- Bake 28-32 minutes or until top is light golden brown and toothpick inserted in center comes out clean.
- Let cake cool completely before frosting and adding the sprinkles to the cake.
How to Make Vanilla Buttercream Frosting
- In a large mixing bowl using a hand mixer or stand mixer, beat the butter on medium speed until creamy, about 1 minute.
- Add the confectioners’ sugar, heavy cream, salt and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
- Add up to 1/4 cup more powdered sugar if frosting is too thin or a little more heavy cream if frosting is too thick.
- Frost cake and add sprinkles or lemon zest on top of the cake. Enjoy!
Storing the Lemon Snack Cake
- Room temperature: Cover leftover cake tightly and store at room temperature for up to 1 day.
- Refrigerator: You can refrigerate the cake for up to 5 days tightly covered so it doesn’t dry out. Set it out at room temperature for a half hour before serving, or microwave individual slices of the cake 10-15 seconds to reheat.
More Variations
Want to tweak your snack cake with lemon love? Here are a few fun twists:
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Add blueberries or raspberries to the batter for a fruity kick.
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Skip the frosting and dust with powdered sugar for a lighter version.
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Swap the vanilla frosting with lemon glaze for double the citrus.
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Stir in a splash of lemon juice for an extra tangy flavor boost.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works beautifully and keeps the cake moist.
Is this cake freezer-friendly?
You bet. Freeze it (unfrosted) wrapped tightly for up to 2 months. Thaw overnight in the fridge and frost when ready.
Can I bake this in a different pan?
You can try an 8-inch square pan for a thicker cake (add a few minutes to the bake time) or double the recipe for a 9×13 pan.
What type of lemons work best?
Fresh, regular lemons are perfect. If you have Meyer lemons, they’ll give a slightly sweeter, floral twist.
This cheerful little lemon snack cake recipe is sunshine in dessert form when it comes to lemon tang flavor and a moist crumb. It’s easy to make, perfect for sharing, and guaranteed to bring smiles. If you make it, tag me on Pinterest, Instagram and Facebook, I’d love to see your lemony masterpiece!
More Delish!
Now grab that fork and go get yourself a slice. 🍋💛
Lemon Snack Cake
Ingredients
Lemon Snack Cake
- ¾ cup granulated sugar
- ½ cup butter melted, cooled
- 2 teaspoons finely grated lemon zest
- ½ teaspoon salt
- 1 cup full-fat sour cream
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
Vanilla Frosting
- ¾ cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- 3 Tablespoons heavy cream half-and-half, or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- optional: sprinkles for garnish
Instructions
Lemon Snack Cake
- Heat oven to 325°F. Lightly spray bottom of 9-inch square baking pan with nonstick baking spray.
- Mix granulated sugar, melted butter, lemon zest and salt in large bowl. Add sour cream and eggs; stir until well combined.
- Add flour, baking powder and baking soda; whisk until smooth. Spread evenly into prepared pan.
- Bake 28-32 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool completely before frosting.
Vanilla Frosting
- In a large mixing bowl using a hand mixer or stand mixer, beat the butter on medium speed until creamy, about 1 minute.
- Add the confectioners’ sugar, heavy cream, salt and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
- Add up to 1/4 cup more powdered sugar if frosting is too thin or a splash of heavy cream if frosting is too thick.
Nutrition
Recipe slight adapted from Land O Lakes
