I’ve been “working” on testing different fast lemon “snack cakes” for awhile now – and I think I’ve found the perfect one. It is simple, delicious and perfect for snacking! You can leave the glaze off if you want, but I prefer to add it immediately as the cake comes out of the oven. It really soaks in, and makes an extra moist cake. This recipe can serve as many as 10 people…but I find it serving about 5 large portions quite well! 😉
Glazed Lemon Snack Cake
1 1/4 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons grated lemon zest
1/4 cup butter, melted
3/4 cup milk
(you will also need powdered sugar, butter and lemon juice for the glaze)
Preheat oven to 350 degrees.
Lightly grease 8-inch square baking pan.
Combine flour, sugar, baking powder and salt in a small bowl and stir to combine.
In a separate bowl combine the egg, lemon zest, melted butter and milk.
Pour the liquid mixture into the dry mixture and stir until JUST combined. (DO NOT over mix – the batter will have a few lumps…this is normal – you want this!)
Pour batter into greased 8-inch pan and bake 30-35 minutes. DO NOT overbake.
While the cake is in the oven make the glaze…
3/4 cup powdered sugar
1 tablespoon melted butter
2-3 tablespoons lemon juice
Mix all ingredients together (using only 2 tablespoons of the lemon juice). If the glaze isn’t the right consistency (you want the glaze to be “thin” and ribbon like) add the extra tablespoon of lemon juice.
When the cake is done, take the cake out of the oven and allow to rest for about a minute. Pour the glaze over the hot cake and spread out evenly with the back of a spoon.
Allow to cool completely.