Lemon Snack Cake
Make your afternoons brighter with this lemon snack cake recipe that is soft, moist & bursting with citrusy goodness & a vanilla frosting & sprinkles!
Servings: 9 Servings
Calories: 604kcal
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
Calories: 604kcal | Carbohydrates: 74g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 321mg | Potassium: 140mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1078IU | Vitamin C: 0.3mg | Calcium: 75mg | Iron: 1mg