Easy Lemon Snack Cake

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

Ingredients (cont'd)

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!

Directions

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.

Directions (cont'd)

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!

Directions (cont'd)

Enjoy this easy lemon snack cake for a light & refreshing treat!

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