Lemon Snack Cake
Serves: 12 large slices; 20 small slices
  • 3 cups all purpose flour (healthier version: use part or all white whole wheat flour)
  • 2 cups sugar
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup milk or almond milk
  • ½ cup lemon juice (fresh from about 3-4 lemons or organic bottled lemon juice)
  • ⅔ cup vegetable or canola oil (fewer calories: substitute applesauce)
  • 1 tsp. vanilla (I use ½ tsp. vanilla and ½ tsp. Fiori di Sicilia)
  • 1 Tb. lemon zest - zest from 2 of the lemons that you juiced
  • 2 eggs
  • Toppings: chopped strawberries with a little sugar, blueberries, blackberries, raspberries, whipped cream, powdered sugar glaze (powdered sugar mixed with a little fresh lemon juice), simple syrup glaze etc.
  1. Preheat oven to 350 degrees. Or 325 degrees if using convection oven or Pyrex dish.
  2. Spray your 13x9" pan with baking spray or grease and flour.
  3. In a great big bowl, mix the dry stuff: flour, sugar, baking powder and salt.
  4. In a mixing bowl, mix the wet stuff: milk, juice, oil and/or applesauce, lemon zest, vanilla and eggs.
  5. Add the wet to the dry and mix until combined.
  6. Bake 35 minutes for a 9x13" pan. Bake for 25 minutes for a 7x11" pan (recipe cut in half of course).
  7. Cool and serve with toppings.
  8. Powdered Sugar Icing: sift 1 and ⅓ cups of powdered sugar. Mix with about 2 Tb. lemon juice. Spread and let harden about 15 minutes.
  9. Simple Syrup Glaze: Mix ¾ cup sugar, 2 Tb. lemon zest and 6 Tb. lemon juice in a saucepan. Boil and then simmer 5 minutes. With cake still warm, poke with a fork and brush syrup on top.
Recipe adapted from Crazy for Crust http://www.crazyforcrust.com/2015/06/lemon-snack-cake/
Recipe by Whisk Together at http://www.whisktogether.com/2016/06/12/lemon-snack-cake/