Name: Lemon Fluff Snack Cake
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Ingredients: 1 3/4 cups flour; 1 1/2 teaspoons baking powder; 3/4 teaspoon fine sea salt; 1 1/4 cups white sugar; 1 teaspoon lemon zest (from 1 lemon), plus more for garnish; 16 tablespoons unsalted butter, at room temperature; 2 eggs, at room temperature; 2/3 cup sour cream; 10 tablespoons fresh lemon juice (from 3 large lemons); 6 ounces cream cheese, at room temperature; 3 3/4 cups powdered sugar; 1/3 cup whipping cream; 2 tablespoons whole milk; 1 1/2 teaspoons vanilla extract

Lemon Fluffy Cake sitting on a purple plate

Prep Time:

30 mins

Cook Time:

25 mins

Stand Time:

1 hr

Total Time:

1 hr 55 mins

Servings:

Jump to Nutrition Facts

This lemon snack cake has it all—in one sweet and sour slice! The foundation is a moist, super-soft lemon cake. (The flavor gets a boost by rubbing the lemon zest into the sugar before mixing into the batter, as the granules help to extract those glorious natural oils from the zest.) A just-sweet-enough cream cheese frosting uses a small amount of heavy cream to add thickness and stability while maintaining a dreamy texture. Finally, each cake is doused in a simple lemon glaze for a last zing of juicy flavor.

Cook’s Note

For the prettiest effect, use a spatula to create a back-and-forth zigzag effect on the surface of the filling. Don’t worry about making it perfect or even; those ridges on the surface will create an almost rippled look after slicing. Try tinting the glaze with a little yellow food coloring to enhance its natural color, too!

Cook Mode (Keep screen awake)

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 9 servings

1 3/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1 1/4 cups white sugar
1 teaspoon lemon zest (from 1 lemon), plus more for garnish
16 tablespoons unsalted butter, at room temperature
2 eggs, at room temperature
2/3 cup sour cream
10 tablespoons fresh lemon juice (from 3 large lemons)
6 ounces cream cheese, at room temperature
3 3/4 cups powdered sugar
1/3 cup whipping cream
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract

Directions

Position oven rack in center of oven and preheat to 350 degrees F (175 degrees C). Coat a 9-inch square baking pan with cooking spray. Line bottom of pan with parchment paper and coat parchment with cooking spray.
Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In another medium bowl, rub white sugar and lemon zest together with your hands until well combined (sugar will start to turn yellow).
In the bowl of a stand mixer fitted with a paddle attachment, beat 10 tablespoons butter and the lemon zest mixture at medium speed until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, mixing at medium speed and scraping bowl well after each addition.
Mix in about one-third of flour mixture at low speed. Mix in 1/3 cup sour cream. Scrape bowl well. Mix in another one-third of flour mixture, then mix in 3 tablespoons lemon juice and remaining 1/3 cup sour cream. Scrape bowl well. Mix in remaining one-third of flour mixture until incorporated and batter is smooth.
Pour batter into prepared pan and spread in an even layer. Bake until cake springs back lightly when touched in center, 25 to 30 minutes. Transfer pan to a wire rack and let cool completely.
For frosting, put cream cheese and remaining 6 tablespoons butter in the bowl of a stand mixer fitted with a whisk attachment (bowl should be clean and dry). Beat at medium-high speed until fluffy, about 2 minutes. Gradually mix in 3/4 cup powdered sugar at medium speed until incorporated.
With mixer running at medium speed, add whipping cream, 2 tablespoons lemon juice, and remaining 1/4 teaspoon salt until fully incorporated.
When cake is cool, run a small offset spatula around outside edge and invert onto a cutting board. Spread frosting evenly over top of cake. Loosely cover cake with plastic wrap and freeze until firm, 1 to 2 hours.
Use a long sharp knife to cut cake into 12 even rectangles. Line a baking sheet with parchment paper; put a wire rack on baking sheet and arrange cake pieces on rack.
For glaze, whisk together milk, vanilla, and remaining 3 cups powdered sugar and 5 tablespoons lemon juice in a medium bowl until a drizzly glaze forms.
Spoon glaze evenly over cake pieces, using offset spatula to spread evenly and allowing excess to drip off sides.
Gently slide offset spatula under each cake piece to transfer to an airtight storage container. Chill until ready to serve (or up to 4 days).

Nutrition Facts (per serving)

709	Calories
35g	Fat
96g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 9
Calories 709
% Daily Value *
Total Fat 35g	45%
Saturated Fat 21g	104%
Cholesterol 135mg	45%
Sodium 346mg	15%
Total Carbohydrate 96g	35%
Dietary Fiber 1g	3%
Total Sugars 75g
Protein 6g	12%
Vitamin C 7mg	8%
Calcium 108mg	8%
Iron 2mg	8%
Potassium 127mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.