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a photo of one piece of lemon cake topped with white frosting and sitting on a white plate. Several servings of cake are in the background.

Glazed Lemon Snack Cake

Servings: 9
Prep Time: 10 minutes
1 hour 5 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Cake

  • 1 ½ Cups Flour
  • 1 Tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 3 Lemons, zested, reserve lemons for juice
  • 3/4 Cup Butter, 1 ½ sticks, softened
  • 1/4 Cup Vegetable Oil
  • 1 Cup Sugar
  • 4 Large Eggs, room temperature
  • 1/2 Cup Milk
  • 2 teaspoons Vanilla
  • 2 Tablespoons Lemon Extract
  • 1/4 teaspoon Almond Extract
  • 2 Tablespoons Lemon Juice

Lemon Syrup

  • 3 Tablespoons Butter
  • 3 Tablespoons Sugar
  • 4 Tablespoons Lemon Juice
  • 1/2 teaspoon Vanilla

Lemon Icing

  • 1 Cup Powdered Sugar
  • 1 1/2 Tablespoons Lemon juice, or milk for a very thick and white icing

Instructions

For the Cake

  • Preheat oven to 350 degrees and line a square 8x8” pan with parchment paper. I like to spray non stick spray on the pan, press in the paper and then spray again.
  • In a large bowl, add the flour, baking powder, salt and lemon zest and whisk to combine.
    1 ½ Cups Flour, 1 Tablespoon Baking Powder, 1/4 teaspoon Salt, 3 Lemons
  • In another large bowl, mix together the butter, oil, sugar, eggs, milk, vanilla, lemon extract, almond extract and lemon juice. Add to the dry ingredients and mix together until no clumps remain. 
    3/4 Cup Butter, 1/4 Cup Vegetable Oil, 1 Cup Sugar, 4 Large Eggs, 1/2 Cup Milk, 2 teaspoons Vanilla, 1/4 teaspoon Almond Extract, 2 Tablespoons Lemon Extract, 2 Tablespoons Lemon Juice
  • Spread the batter into the lined pan and bake for 45-55 minutes, or until a toothpick comes out clean. While the cake is baking, prepare the lemon syrup.

For the Lemon Syrup

  • While the cake is baking, add the butter, sugar, lemon juice and vanilla in a small saucepan over medium heat, and stir until melted.
    3 Tablespoons Butter, 3 Tablespoons Sugar, 4 Tablespoons Lemon Juice, 1/2 teaspoon Vanilla
  • Once the cake it done, remove from the oven and prick everywhere with a toothpick. Pour the simple syrup over the top and allow to cool completely (at least 1 hour) before adding the glaze.

For the Lemon Icing

  • Whisk together powdered sugar and lemon juice (*see note). Pour over the cooled cake. Let the cake sit for another hour for the the glaze to set up.
    1 Cup Powdered Sugar, 1 1/2 Tablespoons Lemon juice

Notes

* If you want the glaze to be white, use milk instead of lemon juice.
Cake will keep for about 4 days.

Nutrition

Serving: 1gCalories: 504kcalCarbohydrates: 61gProtein: 6gFat: 28gSaturated Fat: 18gTrans Fat: 1gCholesterol: 125mgSodium: 270mgPotassium: 272mgFiber: 2gSugar: 41gVitamin A: 725IUVitamin C: 24mgCalcium: 103mgIron: 2mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes
Cuisine: American