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+ servings
A slice of lemon cake with a bite missing and lemons in the background
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Lemon Snack Cake

This easy Lemon Snack Cake is fluffy, moist, perfectly sweetened, and jam-packed with a bright lemony flavor.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Cakes, Lemon, Snack Cake
Servings: 9 slices
Calories: 538kcal
Author: Mike Johnson


For the Lemon Cake:

  • 196 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 150 g unsalted butter softened
  • 200 g granulated sugar
  • 2 tablespoon lemon zest
  • 2 large eggs (100 g)
  • 2 teaspoon vanilla bean paste or vanilla extract
  • 160 g buttermilk room temperature
  • 45 g lemon juice

For the Lemon Cream Cheese Frosting:

  • 113 g cream cheese softened
  • 57 g unsalted butter softened
  • ½ tablespoon lemon zest
  • 300 g powdered sugar
  • 15 g lemon juice
  • ½ teaspoon vanilla bean paste


To Make the Lemon Cake:

  • Preheat the oven to 350°F (180°C)  grease an 8×8-inch baking pan or line with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together the butter, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, beating between each addition. Add the vanilla and beat until well combined. Don't worry if the mixture looks slightly curdled at this stage!
  • In a glass measuring cup, whisk together the buttermilk and lemon juice until combined. With the mixer running on low, gradually add the dry ingredients, alternating with the buttermilk mixture. Stop the mixer occasionally to scrape down the sides of the bowl.
  • Pour the batter into the prepared pan, and smooth it out evenly with a spatula. Bake the cake for 28-30 minutes or until a toothpick inserted comes out clean and relatively crumb-free. Remove cake from oven and let cool completely to room temperature.

To Make the Lemon Cream Cheese Frosting:

  • In a large bowl, beat the softened cream cheese, butter, and lemon zest together until smooth and combined.
  • Add the powdered sugar, lemon juice, and vanilla bean paste. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  • Frost cooled cake however you’d like; I used an offset spatula.


Serving: 1 slice | Calories: 538kcal | Carbohydrates: 75g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 268mg | Potassium: 140mg | Fiber: 1g | Sugar: 57g | Vitamin A: 831IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg