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–+ servings

Lemon Snack Cake

Sharon Alvarenga
This lemon snack cakes uses both fresh lemon juice and zest to help bring out the delicious citrus flavor.
5 from 2 votes
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 8x8 pan
  • zester
  • stand mixer or hand mixer with whisk attachment
  • sifter
  • silicone spatula
  • mixing bowls

Ingredients
  

  • 2 cup cake flour 250 g
  • 1 cup unsalted butter, softened 227 g
  • 1 cup sugar 200 g
  • 3 ea eggs, room temperature
  • ⅓ cup canola oil 60 g
  • ½ cup Kefir plain, room temperature 110 g
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • 2 ea lemons

Instructions
 

  • Preheat oven to 350 F.
  • Measure sugar into a small bowl. Zest both lemons over sugar, and rub zest and sugar together until the oils are well distributed. Sugar should feel like wet sand. Set aside.
  • In a separate bowl measure together cake flour, baking powder, baking soda and salt. Sift well and set aside.
  • Combine sugar and butter in a bowl and mix on medium high speed until well creamed - about 3 to 5 minutes.
  • With mixer on low speed slowly drizzle in oil into butter sugar mixture. Turn on medium speed and mix for 1 minute until well combined.
  • Add one egg to mixture and mix on medium low until well combined. Repeat with each egg making sure to mix well before adding the next.
  • Add lemon juice and mix on low until just combined.
  • Add ½ of dry ingredients to wet ingredients and mix on low until most of the flour is incorporated.
  • Add kefir and mix on low until just incorporated.
  • Add remaining dry ingredients to wet ingredients and mix on low until just a few streaks of flour remain.
  • Using a rubber spatula, gently fold in remaining flour until just combined.
  • Butter and flour 8x8 baking pan. Pour batter into baking pan and use spatula to distribute batter evenly.
  • Bake for 40 minutes or until toothpick comes out clean or with just a few crumbs.
  • Remove from oven and place on wire rack to cool. After 20 minutes remove cake from baking pan and allow to completely cool on wire rack.
  • Decorate with cream cheese frosting or American buttercream.

Notes

  • Make sure the butter, eggs and kefir are at room temperature. Remove from refrigerator 1 hour before baking. Slice butter into cubes to allow to come to room temperature faster. Place eggs in warm water to help come to room temperature faster. 
  • Use a kitchen scale to weigh ingredients to ensure best results. 
  • Recipe calls for 8x8 baking pan, but you can use a 9x9 as well. If using 9x9 bake for about 30 minutes or until tooth pick comes out clean or with just a few crumbs.
Keyword lemon cake, lemon snack cake, snack cake
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