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
Scale
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup (150g) granulated sugar
- â…“ cup (75g) unsalted butter, softened
- 2 large eggs
- â…“ cup (80ml) whole milk
- ¼ 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