Lemon Snack Cake

a piece of lemon snack cake with a fork taking a bite out of it

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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!


Units Scale

For the lemon snack cake:

  • 1 cup (157g) white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (280g) honey
  • 1/2 cup (131g) 5% or full-fat Greek yogurt
  • 1/4 cup (57g) fresh lemon juice (~3 large lemons)
  • 1/4 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)
  • 1/2 Tablespoon lemon zest (~1/2 large lemon)


For the lemon snack cake:

  1. Preheat oven to 350°F and line an 8x8" baking dish with parchment paper, then spray with nonstick cooking spray.
  2. Combine the white whole wheat flour, baking powder, and salt in a medium mixing bowl and whisk until thoroughly combined. Set aside.
  3. 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!
  4. 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.
  5. Pour the batter into the prepared pan.
  6. Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool while you prepare the glaze.

For the lemon glaze:

  1. Mix all ingredients in a small bowl until fully combined.
  2. Drizzle over the cooled cake. Let harden (~5-10 minutes), slice, and enjoy!


  • 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 1/4 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.


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