She Strengthens

Brighten Up with a Refreshing Lemon Snacking Cake

As the days grow shorter and the temperatures drop, our kitchens could use a burst of citrusy sunshine. That’s where this incredible one-bowl lemon snacking cake comes in – a game-changer for anyone craving a moist, tangy, and utterly delightful treat.

A Family Legacy Reborn

Inspired by my grandmother’s legendary lemon cake, I set out to recreate the magic without relying on a boxed mix. The result is a cake that’s just as scrumptious, with a tender crumb and an irresistible balance of sweet and tart flavors.

The Secret to Success

So, what makes this cake so special? For starters, I opted for oil instead of butter, which adds moisture and tenderness. A few egg yolks and a single whole egg ensure a rich, velvety texture, while lemon extract provides an intense citrus flavor. Cake flour replaces all-purpose flour, yielding a fine, delicate crumb. And let’s not forget the copious amounts of lemon zest, freshly squeezed juice, and sour cream – the perfect trifecta for a truly unforgettable taste experience.

Easy Peasy Assembly

The best part? This cake comes together in just one bowl, mimicking the ease of a boxed mix. Simply combine the ingredients, pour the batter into a prepared pan, and bake until golden. The aroma wafting from your oven will be pure bliss.

One-Bowl Lemon Snacking Cake Recipe

For the Cake:

• 1 1/3 cups granulated sugar
• 3 Tbsp lemon zest (about 3 large lemons)
• 1/2 tsp lemon extract, optional
• 1/4 tsp pure vanilla extract
• 1/2 cup vegetable oil
• 1 large egg
• 2 yolks
• 3 Tbsp freshly squeezed lemon juice (about 3 large lemons)
• 2/3 cup sour cream
• 2 cups cake flour, sifted
• 1 tsp baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

For the Glaze:

• 1 cup confectioners’ sugar
• 5 1/4 tsp freshly squeezed lemon juice

Instructions:

1. Preheat the oven to 350F. Grease an 8x8x2-inch pan with cooking spray or softened butter. Line the bottom with parchment paper.
2. In a large mixing bowl, combine the sugar and zest, rubbing the zest into the sugar until fully incorporated. Add the extracts and oil, whisking again.
3. Add the egg and yolks, one at a time, whisking between each addition. Add the juice and sour cream, whisking a final time to incorporate.
4. Sift the flour, baking powder, and soda, and salt onto a sheet of parchment paper. Using the paper as a funnel, pour the dry ingredients into the wet in three additions, folding gently with a flexible spatula after each.
5. Transfer the batter to the prepared pan and bake for 30 to 33 minutes, rotating at the halfway point, until a toothpick inserted in the center comes out with a moist crumb or two.
6. To make the glaze, whisk the confectioners’ sugar and lemon juice in a small bowl until smooth. Gently pour the glaze over the cooled cake, spreading it with an offset spatula so it drips over the edges.

Enjoy Your Delicious Lemon Snacking Cake!

This cake will keep tightly wrapped in plastic wrap on the counter for 3 to 5 days. But let’s be real – it’ll be devoured long before that!