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This delightful Lemon Snack Cake is a single-layer wonder, bursting with bright, fresh lemon flavor in every bite! Topped with a cloud of fluffy cream cheese frosting, it’s the perfect pick-me-up dessert for any occasion, especially during spring. The simplicity of this cake makes it ideal for those who appreciate deliciousness without the fuss of elaborate decorating.
𝗔𝗱𝘃𝗲𝗿𝘁𝗶𝘀𝗲𝗺𝗲𝗻𝘁
No need to be intimidated by complicated cake recipes! This lemon sheet cake comes together quickly and easily, offering a beautiful presentation without layers of intricate work. Serve it at your next Easter celebration, Mother’s Day brunch, or casual backyard BBQ – it’s guaranteed to be a crowd-pleaser.
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Lemon Cake Perfection
While I pride myself on being a confident baker, cake decorating has always felt like scaling a mountain! I lack the patience needed for perfectly layered cakes. That’s why I gravitate towards single-layer cakes and snack cakes – delivering incredible flavor and texture with significantly less effort.
𝗔𝗱𝘃𝗲𝗿𝘁𝗶𝘀𝗲𝗺𝗲𝗻𝘁
This lemon snack cake truly hits the spot. It has an intense, genuine lemon flavor – free from any artificial extract aftertaste! The crumb is beautifully tender and moist, melting in your mouth with each bite. The light and airy cream cheese frosting is the ultimate complement to the vibrant lemon notes.
This cake is guaranteed to be a hit at your next summer BBQ, or as a special treat for Easter or Mother’s Day! Imagine the smiles as everyone enjoys a slice of sunshine.
What Exactly is a Snack Cake?
In my opinion, a snack cake is a simplified version of a layer cake. These treats are known for their quick and easy preparation (often in just one bowl!), demanding less effort than their more elaborate layered counterparts. Plus, they’re typically baked as a single layer.
Snack cake slices are often smaller, making them perfect for an afternoon indulgence or when you crave just a modest piece of cake.
Baking Your Own Lemon Snack Cake
This cake is incredibly simple to make and only requires a hand mixer! Let’s get baking!
Must-Have Baking Tools
Before you begin, gather your tools:
- Mixing Bowls: A set of various sizes is ideal.
- Hand Mixer: For creaming butter and sugar, and whipping up the frosting.
- Liquid Measuring Cups: Accurate liquid measurements are essential.
- Dry Measuring Cups: For precise flour, sugar, and dry ingredient measurements.
- 8×8 Baking Pan: This is the perfect size for this snack cake.
- Offset Spatula: For spreading the batter evenly and frosting the cake with ease.
Essential Lemon Cake Ingredients
(See the recipe card at the end of this post for the complete list of ingredients, exact quantities, and detailed instructions.)
- Cake Flour: While all-purpose flour can be used in a pinch, cake flour will give you a noticeably more tender and delicate crumb.
- Baking Powder: This is your leavening agent, helping the cake rise to a fluffy texture.
- Baking Soda: Works in conjunction with baking powder to create a perfect rise.
- Granulated Sugar: I don’t recommend altering the sugar content, as it plays a crucial role in the cake’s texture and moisture.
- Lemon Zest: This is the secret ingredient that unlocks the bright, fresh lemon flavor!
- Buttermilk: Adds a slight tang and contributes to the cake’s moistness.
- Sour Cream: Another ingredient that adds moisture and a subtle tang.
- Eggs: Binds the ingredients together and provides structure.
- Neutral Oil: Canola oil, vegetable oil, or sunflower oil all work well in this recipe.
- Vanilla Bean Paste: Enhances the other flavors in the cake, providing a subtle warmth and depth.
- Cream Cheese Frosting: The classic pairing with lemon cake! Made with cream cheese, butter, powdered sugar, and a touch of heavy cream.
Step-by-Step Baking Guide
Ready to bake? Here’s a detailed step-by-step guide to ensure your lemon snack cake turns out perfectly:
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. You can also line the pan with parchment paper, leaving an overhang for easy removal. This ensures your cake won’t stick.
- Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together 1 ½ cups of cake flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour, which is crucial for a consistent rise. Set the bowl aside.
- Combine the Wet Ingredients: In a separate liquid measuring cup, whisk together ½ cup of buttermilk, ¼ cup of sour cream, ¼ cup of neutral oil (like canola or vegetable), and 1 teaspoon of vanilla bean paste. Set aside for later. The fats in the sour cream and oil contribute to the cake’s tenderness.
- Cream the Butter, Sugar, and Lemon Zest: In a large mixing bowl, combine ¾ cup of granulated sugar with the zest of 2 lemons. Use your fingertips to rub the lemon zest into the sugar until the sugar is very fragrant and slightly moist. This releases the essential oils from the zest, infusing the cake with a bright lemon flavor. Add ½ cup (1 stick) of unsalted butter, softened, to the bowl. Use a hand mixer to cream the butter and sugar together until it is light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the batter, resulting in a light and airy cake. Note: If using food coloring, add a drop or two of yellow gel food coloring at this stage to enhance the cake’s vibrant color.
- Incorporate the Eggs: Beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Beat until the batter is smooth and creamy.
- Alternate Adding Wet and Dry Ingredients: This is where the magic happens! Gradually alternate adding the dry and wet ingredients to the creamed butter and sugar. Begin by mixing in 1/3 of the flour mixture until just combined. Next, add half of the buttermilk mixture and mix until just combined. Repeat with another 1/3 of the dry ingredients, followed by the remaining liquid ingredients.
- Finish Folding the Batter: Switch to a rubber spatula and gently fold in the remaining 1/3 of the flour mixture until the batter is smooth and there are no streaks of flour remaining. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cake.
- Pour and Bake: Pour the batter into the prepared baking pan. Use a small offset spatula to evenly spread the batter to ensure it bakes uniformly. Bake for 30-40 minutes, or until a cake tester (toothpick) inserted into the center comes out with just a few moist crumbs attached. Tip: Every oven is different, so check on the cake after 30 minutes and adjust the baking time as needed.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 30 minutes before inverting it onto a serving plate. Leave the parchment paper in place on the cake until it has cooled completely. This will prevent the cake from sticking to the plate.
- Prepare the Cream Cheese Frosting: While the cake cools, prepare the frosting. In a large mixing bowl, combine 8 ounces of softened cream cheese, ½ cup (1 stick) of softened unsalted butter, and 1 teaspoon of vanilla extract. Use a hand mixer to beat the ingredients together for 2 minutes, until smooth and creamy. Gradually beat in 3-4 cups of powdered sugar, adding 1-2 tablespoons of heavy cream as necessary to achieve a smooth, spreadable consistency. Whip the frosting until it’s light and airy.
- Frost the Cake: Once the cake has cooled completely, carefully remove the parchment paper. Spread the cream cheese frosting evenly over the top of the cake using an offset spatula or knife. Decorate as desired! Optional: Garnish with lemon zest or fresh berries for an extra touch.
Expert Baking Insights
Follow these expert tips to bake the perfect lemon snack cake every time:
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Carefully Measure Your Flour. The number one culprit behind dry or dense cakes is often inaccurate flour measurements. **Do NOT scoop flour directly from the container with your measuring cup.** This compacts the flour, leading to an excess. Instead, use a spoon to gently scoop flour into the measuring cup, overfilling it slightly. Then, use a knife or offset spatula to level off the top. This ensures a light and airy texture.
Ensure Ingredients Are at Room Temperature. This isn’t just a suggestion! Room temperature ingredients blend more easily, creating a perfectly mixed and emulsified cake batter. This contributes to the cake’s overall texture and rise.
Cream the Butter and Sugar Until Fluffy. Don’t skimp on this step! You may need to beat the butter and sugar for a full **3-4 minutes** to achieve a truly light and fluffy consistency. This incorporates air into the batter, preventing a flat and dense cake.
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Avoid Overmixing the Flour. After adding the dry ingredients, switch to a rubber spatula to gently fold in the last bits of flour. This prevents overmixing, which develops the gluten and results in a tough and heavy cake.
Resist Overbaking. Baking times are estimates. Every oven, home, and climate is different. Check on your cake after 30 minutes and only bake until a cake tester comes out with a couple of moist crumbs attached. Overbaking will dry out this delicate cake, leading to disappointment.
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