21 July 2018

Weekend Cooking: Quick Lemon Snack Cake

Weekend Cooking from Beth Fish ReadsLast week I shared a recipe for an orange olive oil cake that we loved. It's the perfect snack cake for people who like their desserts and treats on the savory side.

Today's lemon cake recipe is for those of you who like things a little sweeter. I took this cake to a women's night get-together (for re-watching favorite Outlander episodes!), and everyone really liked it. In fact, almost half the cake was gone at the end of the evening.

I love lemon, and this quick cake definitely has a citrus punch. The dessert is extra-easy to make because it's what we used to call a "wacky" cake, meaning it's mixed in the pan it's baked in. Yes, it works, and clean up is a breeze.

I found this recipe on the Land O'Lakes website, and the photo is theirs. I don't know why I forgot to take my own photo, especially considering I baked the cake the day before the party. I wrapped the cooled and glazed cake up well, and it was still moist and delicious the next day.

Lemon Snack Cake (from Land O'Lakes)
Makes 1 8x8-inch cake


  • Lemon Snack Cake recipe1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large Egg
  • 2 teaspoons freshly grated lemon zest
  • 1/4 cup unsalted butter, melted
  • 3/4 cup milk
  • 3/4 cup powdered sugar
  • 1 tablespoon unsalted butter, melted
  • 2 to 3 teaspoons lemon juice
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 1/4 cup melted butter 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.

For glaze: Combine powdered sugar, 1 tablespoon melted butter, and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake. Top each serving with lemon zest, if desired.
Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

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rhapsodyinbooks 7/21/18, 6:05 AM  

This sounds so wonderful, and I checked and found that one can substitute 2 tablespoons of lemon juice for every teaspoon of lemon zest, so I can make this RIGHT NOW! It's very exciting!

bermudaonion 7/21/18, 7:51 AM  

I love lemon, too and make a lemon pound cake from time to time. This looks lighter and more refreshing.

Tina 7/21/18, 7:53 AM  

Anything lemon is great with me. Love it in cocktails, cooking and baking. This is a nice dessert for a party. Lucky guests!
By the way, I am going to try and interlibrary loan that Zingerman’s cookbook. Our library doesn’t have it but I am thankful you opted that recipe last week.

Jackie McGuinness 7/21/18, 9:10 AM  

I was hoping for a rainy Saturday to get some baking done. But none in forecast for today, we need lots of rain!

Anything lemon works for me!

Mae Travels 7/21/18, 10:30 AM  

Wacky cakes are great! I never heard that term until recently -- the "I Hate to Cook" book had a recipe for chocolate cake made in the pan, but I don't think it used that term. A lemon version is wonderful.

best... mae at maefood.blogspot.com

Claudia 7/21/18, 11:01 AM  

I love lemon cakes too, so will be trying this one. It's the easy part that convinces!

Deb in Hawaii 7/21/18, 12:12 PM  

Lemon desserts are always my favorites. This cake looks delicious--thanks for sharing. ;-)

Deb Nance at Readerbuzz 7/22/18, 7:34 AM  

I have been wanting to make a little lemon cake, and I already have three lemons lying in wait.This looks perfect.

Jean | DelightfulRepast.com 7/23/18, 9:34 AM  

Beth, I love all things lemon! And right now I'm all about quick and easy because it's so hot. The sauce I linked is not even cooked, keeps for several days in the fridge or 6 months in the freezer, and is delicious on absolutely everything.

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