LEMON SNACK CAKE
Steps:
- Preheat oven to 350 degrees F.
- Line an 8×8-inch square pan with two strips of parchment paper: Cut each strip 8-inches wide and leave the length long enough that you will have handles to lift the cake out of the pan. Place one strip in the bottom of the pan, turn the pan a quarter turn and place the second strip in the bottom - you should have paper handles on each side of the square pan.
- In a large mixing bowl, add flour, sugar, salt, and baking soda. Whisk to combine.
- Add eggs, sour cream, vegetable oil, lemon zest and lemon juice to the bowl with the dry ingredients. With a rubber spatula, stir to combine into a smooth batter.
- Spread the cake batter into the prepared pan. Bake for approximately 15 minutes or until the edges are just slightly golden and the middle is set.
- Remove the pan to a wire rack to cool for 10 minutes.
- While the cake cools, mix up the glaze by combining the confectioner's sugar, lemon zest and two tablespoons fresh lemon juice. Add more lemon juice as needed to make a spreadable glaze.
- After the 10 minutes, use the paper handles to lift the cake out of the pan and place on a cutting board. Spread the glaze over the warm cake.
- Allow the glaze to set for another 5 minutes, then cut into 16 squares (4 x 4 rows).
- Refrigerate leftovers in an air-tight container.
Nutrition Facts : ServingSize 1 square, Calories 131 calories, Sugar 17.1 g, Sodium 66.9 mg, Fat 3.5 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 23.5 g, Fiber 0.3 g, Protein 2 g, Cholesterol 23.8 mg
LEMON SNACK CAKE
Steps:
- Heat oven to 350°F. Lightly grease 8-inch square baking pan.
- Combine flour, sugar, baking powder and salt in prepared pan. Make 2 indentations in flour mixture. Set aside.
- Combine egg and lemon zest in bowl with fork; pour into 1 indentation. Pour melted Butter with Canola Oil in other indentation. Pour milk over all; mix well. (Some lumps will remain.)
- Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake. Sprinkle top of cake with additional lemon zest, if desired.
Nutrition Facts : Calories 260 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 270 milligrams, Carbohydrate 47 grams, Fiber 1 grams, Sugar grams, Protein 3 grams
SIMPLE LEMON CAKE
This simple lemon cake is perfect for picnics and parties. It's moist and soft.
Provided by BakingTwins
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g
EASY LEMON SNACK CAKE
Make and share this Easy Lemon Snack Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350º. Combine flour, sugar, baking powder, and salt in a lightly greased 8x8 square baking pan. Make 2 indentations in flour mixture. Set aside.
- Combine egg and lemon peel in small bowl with fork; pour into 1 indentation. Pour 1.4 cup melted butter in other indentation. Pour milk over all; mix well. (Some lumps will remain).
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Combine powdered sugar, 1 tablespoon melted butter and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake.
Nutrition Facts : Calories 299.5, Fat 8.8, SaturatedFat 5.3, Cholesterol 45.5, Sodium 297.7, Carbohydrate 52.5, Fiber 0.5, Sugar 36.1, Protein 3.6
HONEYED LEMON-BERRY SNACK CAKE
Honey not only pairs beautifully with citrus and berries, but it also is hygroscopic, which means that it pulls moisture from the air. This property helps create the cake's moist, dense, almost-pound-cake-like texture and will continue to improve the texture in the days after baking.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Position a rack to the center of the oven and preheat the oven to 350 degrees F. Spray an 8-inch square, light-colored metal baking pan with nonstick cooking spray, and then line the pan with an 8-inch wide strip of parchment paper, leaving several inches of overhang on the opposite sides of the pan.
- In a medium bowl, sift together the flour, baking powder, salt and baking soda. In a separate medium bowl, using a handheld mixer, beat the egg whites to stiff peaks.
- In another medium bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract and lemon zest. Pour the wet ingredients into the flour, and fold gently to blend. Add about one-third of the whipped egg whites to the batter, and stir to blend well. Add the remaining whipped whites, and fold gently just until no visible clumps of the egg white remain.
- Remove the berries from the freezer. Scrape half of the batter into the prepared pan and smooth evenly. Sprinkle half of the frozen berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.
- Cool for 10 minutes in the pan set on a wire rack.
- For the glaze: Whisk together the honey and lemon juice in a small bowl.
- Spoon the glaze over the warm cake, letting it absorb before adding more. Cool the cake completely, and then slice and serve.
Nutrition Facts : Calories 244 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 146 milligrams, Carbohydrate 42 grams, Fiber 2 grams, Protein 4 grams, Sugar 23 grams
EASY LEMON CAKE
I got this recipe from my soon to be MIL. It's very tasty, slightly lemony and buttery. Just the thing for a quick weekend snack.
Provided by Kay D.
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Combine the gelatin and cake mix, mixing together well.
- Add oil, eggs, water, and lemon extract; mixing together.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Bake according to cake mix package directions.
- (You may choose to use a pan size other than 9x13).
- For the frosting:.
- Mix together the lemon juice and powdered sugar.
- After the cake has baked, but is still warm, ice with the frosting.
Nutrition Facts : Calories 265.4, Fat 13.5, SaturatedFat 2, Cholesterol 41.9, Sodium 227.4, Carbohydrate 33.7, Fiber 0.3, Sugar 23.2, Protein 3
LEMON SNACK CAKE
Make and share this Lemon Snack Cake recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 35m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in lemon peel and extracts.
- Combine dry ingredients; add to the creamed mixture alternately with yogurt (batter will be thick).
- Spread into a 13 x 9 x 2 inch baking pan coated with nonstick cooking spray.
- Bake at 350 degrees for 20 - 25 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- Garnish with whipped topping and lemon peel, if desired.
Nutrition Facts : Calories 202.5, Fat 7, SaturatedFat 4.6, Cholesterol 39.6, Sodium 193.5, Carbohydrate 30.8, Fiber 0.6, Sugar 14.9, Protein 4.1
EASY SNACK CAKE
I needed SOMEthing sweet for an afternoon snack and modified a shortbread recipe to come up with this. It's not chocolate, but I have used vanilla instead of lemon, omitted the peel and added about 1/2 cup chocolate chips because that was the only chocolate in the house. This is a fairly dense, hearty cake
Provided by Countrywife
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs with sugar.
- Add remaining ingredients and mix well.
- Pour into well greased 8 x 8-inch pan.
- Bake at 325°F for 30 minutes or until tests done.
Nutrition Facts : Calories 368.9, Fat 22.6, SaturatedFat 3.2, Cholesterol 52.9, Sodium 374.8, Carbohydrate 39.1, Fiber 1.8, Sugar 25.7, Protein 4.6
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