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Lemon Frosted Snack Cake » Simple and healthy recipe! ✅

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Packed with citrus flavor, this homemade lemon iced snack is the perfect size for a little surprise! The set is completed with a sweet lemon glaze!

A WONDERFUL SNACK CAKE

I think it is well established that I love all things lemon! So this lemon ice cream cake is a fixture in our house. It really is the perfect size, not too big and not too small, hence the name ‘snack cake’. It has as much lemon in the cake as it does in the frosting! Plus, this is super easy to make and even easier to gobble down. It is such a moist and tender homemade cake recipe. Trust me, this Lemon Frosted Snack Cake recipe is exactly what you need!

FREQUENT QUESTIONS:

Should I use almond extract?

No, we just like the contrast of flavors but you can also use vanilla extract. Almond extract enhances the lemon flavor of this sponge cake.

Should I use cake flour?

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

What is the scoop and level method for flour?

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

Should I use icing?

Not technically, but it tastes so good! If you like, you can sprinkle with a little icing sugar.

Can I use bottled lemon juice?

Fresh is preferred in cooking as you will be using lemon zest anyway you will have fresh lemon juice. Bottled does not taste the same. I think it spoils the flavor of the cake.

Can you double this recipe?

Absolutely! You can definitely double this recipe and make a 9×13-inch pan. Adjust the cooking 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. It can also be frozen, we recommend freezing without the frosting. Place the cake in a freezer container and store in the freezer for up to 3 months. To thaw, leave on counter overnight until thawed. Prepare your frosting and then enjoy your meal!

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

  • cake flour
  • baking powder
  • Salt
  • Lemon peel
  • unsalted butter
  • granulated sugar
  • egg
  • almond extract
  • sour cream
  • lemon juice
  • sparkler colors
  • powdered sugar
  • heavy whipping cream

HOW TO MAKE A LEMON ICE CREAM SNACK CAKE:

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

In the bowl of a planetary mixer fitted with a whisk, cream the butter and sugar until light and fluffy, about 3 minutes.

Add the eggs one at a time, then the almond extract, sour cream, and lemon juice. Mix until a homogeneous mixture is obtained.

Carefully add flour mixture to wet mixture.

Stir until combined.

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

To make the glaze, add the powdered sugar, lemon juice, and whipped cream to a medium bowl. Beat until smooth. If you want a thicker frosting, keep adding more icing sugar. If the frosting is too thick, add more lemon juice or whipped cream to thin it out.

Spread icing over lemon cake and sprinkle with your favorite colored sprinkles.

Slice and serve!

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

lemon ice cream cake

Packed with citrus flavor, this homemade lemon iced snack is the perfect size for a little surprise! The set is completed with a sweet lemon glaze! # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Dessert Cuisine: American Keyword: Lemon Ice Cream Cake, Lemon Ice Cream Cake Recipe, Lemon Cake Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 9 Calories: 381 kcal

For the lemon snack:

  • 2 ½ cups cake flour, measuring cup and leveler
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • 1 tablespoon lemon zest
  • ½ cup softened unsalted butter
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • ½ cup sour cream
  • 2 tablespoons fresh lemon juice
  • sparkler colors

For the lemon glaze:

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

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  • Preheat oven to 350 degrees F. Spray an 8×8-inch pan with nonstick baking spray.
  • In a medium bowl, mix together the cake flour, baking powder, salt, and lemon zest. Set aside.
  • In the bowl of a planetary mixer fitted with a whisk, cream the butter and sugar until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, then the almond extract, sour cream, and lemon juice. Mix until a homogeneous mixture is obtained.
  • Carefully add flour mixture to wet mixture.
  • Stir until combined.
  • Pour batter into prepared 8×8 pan.
  • Bake for 22-25 minutes, or until a toothpick inserted into center of cake comes out clean. Remove the cake from the oven and let it cool for 20-30 minutes before turning it out onto a wire rack.
  • To make the glaze, add the powdered sugar, lemon juice, and whipped cream to a medium bowl. Beat until smooth. If you want a thicker frosting, keep adding more icing sugar. If the frosting is too thick, add more lemon juice or whipped cream to thin it out.
  • Spread icing over lemon cake and sprinkle with your favorite colored sprinkles. Serve immediately.
  • You can use all-purpose flour, see how to do it 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 how to do it.
  • If you want you can omit the icing and use icing sugar.

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

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