This easy lemon snack cake recipe is perfect for lemon lovers or anyone who is a fan of snack cakes! It's a moist cake base topped with a simple lemon glaze. I love a good snack cake any time of day and this simple recipe packs all the lemon flavor!
This lemon snack cake is one of the ultimate lemon desserts to enjoy while sipping on a cup of tea or coffee in the morning, afternoon, or after dinner. It's perfect any time of year but I love making this and creamy lemon bars to bring to a get-together or BBQ in the spring or summer because they're so fresh and light!
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Equipment
- 8x8" square baking pan - this will ensure proper thickness and baking time according to the recipe below!
- Parchment paper - I'm a fan of lining baking dishes with parchment paper (and spraying with nonstick spray) to prevent any sticking. Buying the pre-cut parchment is extremely convenient and time-saving: I simply cut a sheet of parchment paper in half and each half perfectly lines the 8x8" pan!
- Large bowl - I recommend using a 3- or 5-qt mixing bowl for mixing all of the ingredients!
- Medium bowl - it's beneficial to combine the dry ingredients in a separate, medium bowl before adding to the wet ingredients. This will help to prevent overmixing and dry cake!
- Small bowl - for mixing the lemon icing ingredients!
- Liquid measuring cup - there is a difference between dry and liquid measuring cups and it's especially important in baking to be as precise as possible. So be sure to use a liquid measuring cup for liquid ingredients!
- Rubber spatula - this will allow you to get every last drop of the cake batter!
- Whisk - a good whisk ensures even mixing of ingredients for a smooth cake.
Ingredients
For the Lemon Snack Cake
- White whole wheat flour - I'm a big fan of using white whole wheat flour because it doesn't have a heavy "wheat" flavor but still contains some of the nutrients! You can use all-purpose flour instead if you'd like.
- Honey - while still an "added sugar," I prefer to use more natural sugars like honey and maple syrup. The honey flavor compliments the tangy lemon so well!
- Greek yogurt - full-fat Greek yogurt adds moisture and tenderness to the cake, while also providing protein and probiotics! I recommend using full-fat or 5% Greek yogurt as opposed to low-fat or fat-free Greek yogurt, or even regular yogurt (not Greek).
- Lemon juice - fresh lemon juice is the star of this snack cake recipe! Fresh juice will be better than store-bought but store-bought will also work.
- Lemon zest - this adds even more intense lemon flavor to the lemon snack cake. Be careful to not zest too much of the white part of the lemon rind, as it's more bitter than the yellow part.
- Olive oil - olive oil is a great source of unsaturated fats and I love using it in baking because it adds moisture without a lot of flavor.
- Eggs - these add protein to the snack cake but also help bind the batter together!
- Pure vanilla extract - a staple in almost all baking recipes! I recommend looking for pure vanilla extract to ensure you're using high quality ingredients.
- Baking powder - this will let the sheet cake rise and become a fluffier cake. Be sure to check the expiration date of your baking powder before using it!
- Salt - salt balances out the sweetness of the recipe.
For the Lemon Glaze
- Powdered sugar - you can't make a nice glaze or icing without powdered sugar (aka confectioners' sugar)!
- Milk - you can use any milk you'd like as a liquid to thin out the glaze slightly!
- Fresh lemon juice - to get a punch of lemon flavor, fresh lemon juice is key.
- Lemon zest - this adds even more lemon flavor but also a nice texture to the lemon icing!
Instructions
For the Lemon Snack Cake
1: Combine the white whole wheat flour, baking powder, and salt in a medium mixing bowl and whisk until thoroughly combined. Set aside.
2: In a large mixing bowl, whisk honey, Greek yogurt, olive oil, lemon juice, eggs, and vanilla extract until combined. Keep mixing until there are no clumps of yogurt!
3: Add the flour mixture to the large mixing bowl with wet ingredients and stir until just combined. Don't overmix! Mixing until just combined will result in a delicious, moist crumb.
4: Line the 8x8" baking dish with parchment paper and spray with nonstick cooking spray. Pour the batter into the prepared pan.
5: Bake at 350 degrees Fahrenheit for 40-45 minutes, or until a toothpick comes out mostly clean.
For the Lemon Glaze
1: While the cake cools, pour milk, lemon juice, and lemon zest into a small bowl with the confectioners' sugar. Mix until fully combined.
2: Drizzle over the cooled cake. Let harden (~5-10 minutes) and enjoy!
Variations & Substitutions
- If you really love lemon and want a stronger flavor, you can add a little lemon extract to either the cake batter before baking or to the lemon glaze! I would start with ¼ teaspoon and add more if desired. You could also brush the cake with with lemon syrup before adding the lemon glaze!
- You can use all-purpose flour in lieu of white whole wheat flour. I would not subsitute almond or cake flour, as the texture may change.
- Any neutral oil will work in place of olive oil: avocado oil, walnut oil, etc.
Pro Tips
- To reach the perfect glazing consistency, I recommend starting with one Tablespoon of milk and one Tablespoon of lemon juice. If it's too thick, I would slowly add small amounts of extra lemon juice or milk (if you want a strong tart lemon flavor, add more lemon juice instead of milk!), about 1 teaspoon at a time until the desired consistency is reached.
- I recommend letting the lemon cake cool for a couple of hours before pouring the glaze on! If the cake is too warm, the glaze will melt and become runny.
Storage
- Store in an airtight container in the refrigerator for up to 5 days. You can leave it out at room temperature for a few hours but I would keep it in the fridge because the icing has dairy in it!
- This cake will freeze really well for up to 2 months! I would wrap the un-iced cake in plastic wrap and then put in an airtight container before freezing! And ice when completely thawed from the freezer.
Recipe FAQ
There isn't a big difference but a snack cake is usually a single layer (like a sheet cake) and typically has a thin icing or glaze as opposed to a thicker frosting!
This lemon snack cake should definitely taste like lemon! If it's not strong enough, I'd brush extra lemon juice on the top of the cake with a food-safe paint brush and let it seep into the cake. You can also use all lemon juice in the lemon glaze instead of lemon juice and milk.
Absolutely! This cake will freeze really well for up to 2 months. I would wrap the un-iced cake in plastic wrap and then put in an airtight container before freezing. Add the glaze when the cake is completely thawed from the freezer.
Thin icing may be too runny and spread too thin on the cake itself. You can thicken it by adding 1 Tablespoon of powdered sugar at a time, until you've reached your desired consistency!
If the icing is too thick, it won't spread easily and may not move once you pour it onto the cake. Adding an additional teaspoon of fresh lemon juice or milk will help thin it out! I recommend testing it by dropping a spoon of icing on the cake to see what it does. It's better to err on the side of the icing being too thick! It will spread more than you think.
Everyone's ovens are different! Mine definitely is a hot oven so my cook times are lower than average. If you have a cooler oven, I would keep baking in 5-minute increments until the middle is firm!
Other Recipes You May Like
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PrintLemon Snack Cake
This easy lemon snack cake recipe is perfect for lemon lovers or anyone who is a fan of snack cakes! It's a moist cake base topped with a simple lemon glaze. I love a good snack cake any time of day and this simple recipe packs all the lemon flavor!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the lemon snack cake:
- 1 cup (157g) white whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (280g) honey
- ½ cup (131g) 5% or full-fat Greek yogurt
- ¼ cup (57g) fresh lemon juice (~3 large lemons)
- ¼ cup (42g) olive oil
- 2 large eggs, room temperature
- 2 Tablespoons lemon zest (~2 large lemons)
- 1 teaspoon pure vanilla extract
For the lemon glaze:
- 1 cup (120g) powdered sugar
- 1 Tablespoon milk of choice
- 1 Tablespoon fresh lemon juice (~1 large lemon)
- ½ Tablespoon lemon zest (~½ large lemon)
Instructions
For the lemon snack cake:
- Preheat oven to 350°F and line an 8x8" baking dish with parchment paper, then spray with nonstick cooking spray.
- Combine the white whole wheat flour, baking powder, and salt in a medium mixing bowl and whisk until thoroughly combined. Set aside.
- In a large mixing bowl, whisk honey, Greek yogurt, olive oil, lemon juice, and vanilla extract until combined. Keep mixing until there are no clumps of yogurt!
- Add the flour mixture to the large mixing bowl with wet ingredients and stir until just combined. Don't overmix! Mixing until just combined will result in a delicious, moist crumb.
- Pour the batter into the prepared pan.
- Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool while you prepare the glaze.
For the lemon glaze:
- Mix all ingredients in a small bowl until fully combined.
- Drizzle over the cooled cake. Let harden (~5-10 minutes), slice, and enjoy!
Notes
-
- Store in an airtight container in the refrigerator for up to 5 days. You can leave it out at room temperature for a few hours but I would keep it in the fridge because the icing has dairy in it!
- This cake will freeze really well for up to 2 months! I would wrap the un-iced cake in plastic wrap and then put in an airtight container before freezing! And ice when completely thawed from the freezer.
- To reach the perfect glazing consistency, I recommend starting with one Tablespoon of milk and one Tablespoon of lemon juice. If it's too thick, I would slowly add small amounts of extra lemon juice or milk (if you want a strong tart lemon flavor, add more lemon juice instead of milk!), about 1 teaspoon at a time until the desired consistency is reached.
- I recommend letting the lemon cake cool for a couple of hours before pouring the glaze on! If the cake is too warm, the glaze will melt and become runny.
- If you really love lemon and want a stronger flavor, you can add a little lemon extract to either the cake batter before baking or to the lemon glaze! I would start with ¼ teaspoon and add more if desired. You could also brush the cake with with lemon syrup before adding the lemon glaze!
- You can use all-purpose flour in lieu of white whole wheat flour. I would not subsitute almond or cake flour, as the texture may change.
- Any neutral oil will work in place of olive oil: avocado oil, walnut oil, etc.
Nutrition
- Serving Size: 1 piece
- Calories: 276
- Sugar: 39
- Sodium: 232
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 2
- Protein: 4
- Cholesterol: 44
Keywords: Healthy lemon cake recipe, healthy lemon loaf, lemon snacking cake, one bowl lemon cake, best lemon snack cake recipe, lemon snack cake recipe
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