Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my favorite childhood memories is sitting in my grandmother’s sunlit kitchen, the aroma of fresh lemon filling the room as she baked. That tangy, sweet scent always made me feel safe and happy, and it’s the feeling I want to recreate whenever I bake my Easy Lemon Snack Cake with Vanilla Glaze. This cake isn’t fancy or intimidating it’s simple, bright, and full of love. I love how the lemon flavor pops without being overpowering and how the soft vanilla glaze adds just the right touch of sweetness. Over the years, I’ve shared this recipe with friends and family, and it’s always a hit at brunches, afternoon teas, or just as a pick-me-up after school or work.
Whether you’re new to baking or someone who enjoys a cozy kitchen ritual, this Easy Lemon Snack Cake with Vanilla Glaze is approachable, comforting, and perfect for creating new memories. From mixing the batter to drizzling the glaze, every step feels like a warm hug from the inside out.
Why I Love Making This Recipe
I love making this Easy Lemon Snack Cake with Vanilla Glaze because it’s versatile, forgiving, and instantly uplifting. Some days, I bake it just for myself with a cup of tea, and other days, I double the recipe for friends who need a little sunshine in their lives. The lemon brings brightness, the vanilla glaze adds warmth, and the cake itself is tender, moist, and delightfully simple. It’s not just a recipe; it’s a ritual that turns an ordinary day into something special.
I also appreciate how little equipment and ingredients are needed. Even if your pantry is low, you can probably make this cake with items you already have on hand. That’s why I keep this recipe close it’s my go-to for quick, heartfelt baking.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for the Easy Lemon Snack Cake with Vanilla Glaze:
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ÂĽ tsp baking soda
- ÂĽ tsp salt
- Âľ cup (150g) granulated sugar
- â…“ cup (75g) unsalted butter, softened
- 2 large eggs
- â…“ cup (80ml) whole milk
- ÂĽ cup (60ml) fresh lemon juice
- 2 tsp lemon zest
- 1 tsp pure vanilla extract
Vanilla Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk
- 1 tsp pure vanilla extract
Little Kitchen Secrets:
- For extra tenderness, make sure your butter is softened but not melted.
- Always zest the lemon before juicing it it’s easier and avoids bitter pith.
- If you love a more pronounced lemon flavor, add an extra teaspoon of zest to the batter.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This usually takes about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the lemon juice and zest, mixing gently to combine.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan while you prepare the glaze.
Vanilla Glaze:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle generously over the cooled cake.
How I Serve It at Home
I love cutting this cake into small squares and serving it on a pretty plate with fresh berries on the side. Sometimes, I add a dollop of whipped cream for extra indulgence. It’s perfect for sharing with loved ones over a cup of tea or coffee, and it always sparks a little conversation about memories, laughter, and life’s simple joys.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: If your kitchen is warm, store the cake in the fridge for up to a week. Let it come to room temperature before serving.
- Make-Ahead: You can bake the cake a day ahead and glaze it just before serving for the freshest taste.
- Freezing: Wrap the cooled, unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before glazing.
100-Word Short Version
This Easy Lemon Snack Cake with Vanilla Glaze is a bright, tender, and comforting treat perfect for any occasion. With a soft, moist crumb and a sweet vanilla glaze, it’s simple enough for beginner bakers yet special enough to impress friends and family. I love baking this cake because it’s versatile, forgiving, and full of heart. Zesty lemon and buttery sweetness combine effortlessly, while the glaze adds a delicate finishing touch. Serve it with tea, coffee, or fresh berries. Make it ahead, store it easily, or freeze for later this cake always brings a little sunshine into the kitchen.
Recipe Card Section
⏱️ Time
- Prep: 15 mins
- Cook: 30 mins
- Total: 45 mins
đź›’ Ingredients
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ÂĽ tsp baking soda
- ÂĽ tsp salt
- Âľ cup (150g) granulated sugar
- â…“ cup (75g) unsalted butter, softened
- 2 large eggs
- â…“ cup (80ml) whole milk
- ÂĽ cup (60ml) fresh lemon juice
- 2 tsp lemon zest
- 1 tsp pure vanilla extract
Vanilla Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk
- 1 tsp pure vanilla extract
👩‍🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
- Whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla, lemon juice, and zest.
- Alternate adding dry ingredients and milk to the wet mixture. Mix gently.
- Pour batter into pan and smooth the top. Bake 28–32 minutes.
- Cool completely. Prepare glaze: whisk powdered sugar, milk, and vanilla. Drizzle over cake.
đź“ť Notes
- Use room-temperature butter for a tender crumb.
- Zest lemons before juicing for ease.
- Cake can be stored at room temperature or refrigerated.
- Freeze unglazed cake for up to 2 months.
🍽️ Nutrition
Serving size: 1 piece 🍰
Calories: 210 kcal
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg
Easy Lemon Snack Cake with Vanilla Glaze
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Bright, tender, and full of love, this Easy Lemon Snack Cake with Vanilla Glaze is perfect for sharing with family and friends. Zesty lemon and a sweet vanilla glaze make it an irresistible treat that’s simple to bake and comforting to enjoy.
Ingredients
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ÂĽ tsp baking soda
- ÂĽ tsp salt
- Âľ cup (150g) granulated sugar
- â…“ cup (75g) unsalted butter, softened
- 2 large eggs
- â…“ cup (80ml) whole milk
- ÂĽ cup (60ml) fresh lemon juice
- 2 tsp lemon zest
- 1 tsp pure vanilla extract
- For the glaze: 1 cup (120g) powdered sugar, 2–3 tbsp milk, 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
- Whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla, lemon juice, and zest.
- Alternate adding dry ingredients and milk to the wet mixture. Mix gently.
- Pour batter into pan and smooth the top. Bake 28–32 minutes until a toothpick comes out clean.
- Cool completely. Prepare glaze by whisking powdered sugar, milk, and vanilla. Drizzle over cake.
Notes
Use room-temperature butter for a tender crumb. Zest lemons before juicing. Cake can be stored at room temperature or refrigerated. Freeze unglazed cake for up to 2 months. Serve with tea or berries for best results.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Conclusion
Baking this Easy Lemon Snack Cake with Vanilla Glaze feels like sharing a warm hug with everyone who tastes it. Every time I slice it, drizzle the glaze, and watch smiles light up around the table, I remember why I love cooking it’s about connection, comfort, and joy. Simple ingredients, a bit of love, and a few minutes in the kitchen can create a moment worth remembering. From my heart to yours, I hope this cake brings warmth, laughter, and little bursts of sunshine into your home.