Iced Lemon Snack Cake – The Country Cook

Full of citrus flavor, this homemade Iced Lemon Snack Cake is the perfect size for a little treat! It’s all topped off with a sweet lemon-y glaze!

A TASTY SNACK CAKE

I think it’s well established that I love all things lemon! So this Iced Lemon Snack Cake is a regular in our house. It really is the perfect size, not too much and not too little, hence the name ‘snack cake’. It has both lemon in the cake and the icing! Plus this is super easy to prepare and even easier to devour. It is such a moist and tender homemade cake recipe. Trust me, this Iced Lemon Snack Cake recipe is exactly what you need!

FREQUENTLY ASKED QUESTIONS:

Do I have to use almond extract?

No, we just like the contrast of the flavors but you can use vanilla extract as well. The almond extract enhances the lemon flavor in this cake.

Do I have to use cake flour?

No. I realize that not everyone has cake flour on hand. I’ve started using it more frequently because it produces a fluffier homemade cake but all-purpose flour can also be used. To do that you will use 2 ¼ cups of all-purpose flour instead of 2 ½ cups cake flour used in the recipe.

What is the scoop and level method for flour?

This is the most accurate way to measure out flour (besides weighing it.) You will scoop the flour up into the measuring cup with a spoon and then you will level off the top of the measuring cup with the flat end of a butter knife. You don’t want to pack the flour in the measuring cup.

Do I have to use the icing?

Technically no but it’s so good! If you would like, you can sprinkle it with some powdered sugar.

Can I use bottled lemon juice?

Fresh is preferred in baking, since you will be using the zest of lemon anyways you will have fresh lemon juice. Bottled just not taste the same. I think it ruins the flavor of the cake.

Can this recipe be doubled?

Absolutely! You can certainly double this recipe and make a 9×13-inch baking pan. Adjust baking time accordingly.

How do I store leftovers?

This cake can be stored in an airtight container on the countertop where it will keep for up to 3-4 days. This can also be frozen, we recommend freezing without the glaze. Place your cake in a freezer container and it will keep in the freezer for up to 3 months. To defrost, set out on the countertop overnight until thawed. Make your glaze and then enjoy!

Pinterest image of two slice of Iced Lemon Snack Cake stacked on top of one another.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • cake flour
  • baking powder
  • salt
  • lemon zest
  • unsalted butter
  • granulated sugar
  • eggs
  • almond extract
  • sour cream
  • lemon juice
  • colorful sprinkles
  • powdered sugar
  • heavy whipping cream
Ingredients needed: cake flour, baking powder, salt, lemon zest, unsalted butter, granulated sugar, eggs, almond extract, sour cream, lemon juice, colorful sprinkles, powdered sugar and heavy whipping cream.

HOW TO MAKE AN ICED LEMON SNACK CAKE:

Preheat the oven to 350 degrees F. Spray an 8×8 inch pan with nonstick baking spray. In a medium-sized bowl, whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.

Dry ingredients in glass bowl.

In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.

Butter and sugar in bowl of stand mixer.

Add in the eggs one at a time, followed by the almond extract, sour cream, and lemon juice. Mix until combined.

Butter and sugar beaten in bowl of stand mixer with egg added along with almond extract, sour cream, and lemon juice.

Carefully, add the flour mixture into the wet mixture.

Dry ingredients added to wet ingredients in bowl of stand mixer.

Mix until just combined.

Cake batter mixed together in bowl of stand mixer.

Pour batter into the prepared 8×8 pan. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool for 20 to 30 minutes before removing it to a cooling rack.

Cake batter spread into prepared baking pan.

To make the icing, add the powdered sugar, lemon juice, and heavy whipping cream to a medium-sized bowl. Whisk until smooth. If you would like a thicker icing keep adding more powdered sugar. If the icing is too thick, add more lemon juice or heavy whipping cream to thin it out.

Glaze whisked together in glass bowl.

Spread the icing on top of the lemon cake and sprinkle with your favorite colorful sprinkles.

Glaze poured over cake and topped with sprinkles.

Slice and serve!

Whole Iced Lemon Snack Cake cut up on parchment paper.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image close up of two slices of Iced Lemon Snack Cake stacked on top of each other.

Ice Lemon Snack Cake

Full of citrus flavor, this homemade Iced Lemon Snack Cake is the perfect size for a little treat! It’s all topped off with a sweet lemon-y glaze!

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Course: Dessert

Cuisine: American

Keyword: Iced Lemon Snack Cake, Iced Lemon Snack Cake Recipe, Lemon Snack Cake

Prep time: 15th minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 9

Calories: 381kcal

Author: Brandie @ The Country Cook

Ingredients

For the Lemon Snack Cake:

  • 2 ½ cups cake flour, scoop and level method
  • 2 tests baking powder
  • ½ test salt
  • 1 respond lemon zest
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 test almond extract
  • ½ cup sour cream
  • 2 s tablespoon fresh lemon juice
  • colorful sprinkles

For the Lemon Icing:

  • 1 cup powdered sugar
  • 2 s tablespoon fresh lemon juice
  • 1 respond heavy whipping cream

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Instructions

  • Preheat the oven to 350 degrees F. Spray an 8×8 inch pan with nonstick baking spray.

  • In a medium-sized bowl, whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.

  • In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.

  • Add in the eggs one at a time, followed by the almond extract, sour cream, and lemon juice. Mix until combined.

  • Carefully, add the flour mixture into the wet mixture.

  • Mix until just combined.

  • Pour batter into the prepared 8×8 pan.

  • Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool for 20 to 30 minutes before removing it to a cooling rack.

  • To make the icing, add the powdered sugar, lemon juice, and heavy whipping cream to a medium-sized bowl. Whisk until smooth. If you would like a thicker icing keep adding more powdered sugar. If the icing is too thick, add more lemon juice or heavy whipping cream to thin it out.

  • Spread the icing on top of the lemon cake and sprinkle with your favorite colorful sprinkles. Serve immediately.

Notes

  • All-purpose flour can be used, see how to do that above.
  • We use almond extract in this recipe as it brings out the lemon flavor but you can use vanilla.
  • This can be frozen, see above on how to do that.
  • If you want you can omit the glaze and use powdered sugar.

Nutrition

Calories: 381kcal | Carbohydrates: 57g | Protein: 6g | Fat: 15thg | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 151mg | Potassium: 168mg | Fiber: 1g | Sugar: 31g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg

Nutritional Disclaimer

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About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

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