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)
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!
FOR THE LEMON SNACK CAKE: 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!