Recipe: Lemon Snack Cake

This cake was super soft with a delicious layer of lemon curd and a topping of not too sweet frosting. You can make lemon curd from scratch if you’re up to that task but I just buy mine in a jar (no judgement).

Lemon Snack Cake

AuthorMabDifficultyBeginner

Yields9 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
 100 g sugar
 120 ml buttermilk
 2 egg whites
 10 g vanilla extract
 185 g flour
 10 g baking powder
 42 g butter, cubed
 42 g oil
Frosting
 120 g cream cheese
 30 g butter
 5 g vanilla extract
 350 g confectioners sugar
Assembly
 lemon curd

Directions
1

Pre-heat oven to 175°C. Grease an 8x8-inch cake pan.

2

In a large bowl combine the flour, sugar, and baking powder and gently mix.

3

Add to this bowl the milk, egg whites and vanilla and mix until combined.

4

Add the butter and oil and continue mixing until a smooth batter forms.

5

Pour the batter into the cake pan and bake for about 20 minutes until a toothpick inserted comes out clean.

6

Let cake cool completely in the pan. Run the edge of a thin knife or an offset spatula along each side. Invert then remove from the pan and let sit for about 1 hour.

7

Make the frosting: using a mixed beat together the cream cheese and butter until smooth.
Add the sugar slowly and beat until smooth.

8

Finish the frosting off with the vanilla and adjust the consistency with milk / cream or more powered sugar.

9

Assemble the cake: Divide the cake into two layers.

10

Cover one layer with lemon curd and spread evenly. Top layer with the second layer of cake.

11

Frost the top of the cake with the cream cheese frosting and top with decorative lemon zest.

Adapted from The PKP Way

Ingredients

Ingredients
 100 g sugar
 120 ml buttermilk
 2 egg whites
 10 g vanilla extract
 185 g flour
 10 g baking powder
 42 g butter, cubed
 42 g oil
Frosting
 120 g cream cheese
 30 g butter
 5 g vanilla extract
 350 g confectioners sugar
Assembly
 lemon curd

Directions

Directions
1

Pre-heat oven to 175°C. Grease an 8x8-inch cake pan.

2

In a large bowl combine the flour, sugar, and baking powder and gently mix.

3

Add to this bowl the milk, egg whites and vanilla and mix until combined.

4

Add the butter and oil and continue mixing until a smooth batter forms.

5

Pour the batter into the cake pan and bake for about 20 minutes until a toothpick inserted comes out clean.

6

Let cake cool completely in the pan. Run the edge of a thin knife or an offset spatula along each side. Invert then remove from the pan and let sit for about 1 hour.

7

Make the frosting: using a mixed beat together the cream cheese and butter until smooth.
Add the sugar slowly and beat until smooth.

8

Finish the frosting off with the vanilla and adjust the consistency with milk / cream or more powered sugar.

9

Assemble the cake: Divide the cake into two layers.

10

Cover one layer with lemon curd and spread evenly. Top layer with the second layer of cake.

11

Frost the top of the cake with the cream cheese frosting and top with decorative lemon zest.

Lemon Snack Cake

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