She Strengthens

Lemon Bliss: A One-Bowl Snacking Cake Recipe

Are you craving the convenience of a boxed cake but want to indulge in the satisfaction of making it from scratch? Look no further! This one-bowl lemon snacking cake is designed to rival the moistness and soft crumb of its store-bought counterpart, with the added bonus of being ridiculously easy to make.

What Sets This Recipe Apart

The entire process takes place in one bowl, with a quick 30-minute baking time and a simple sugary glaze to top it off. Plus, it’s an excellent alternative to traditional cakes that require multiple bowls and complicated steps. If you’re a fan of fruity flavors, be sure to check out our One-Bowl Apple Snacking Cake recipe as well!

Difficulty Level: Easy

With only 15 ingredients required, this recipe is perfect for beginners and experienced bakers alike. Here’s what you’ll need:

Cake Ingredients:

• 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

Glaze Ingredients:

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

Let’s Get Baking!

Preheat your oven to 350°F (175°C). Grease an 8x8x2-inch pan with cooking spray or softened butter, and line the bottom with parchment paper.

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 until smooth. Then, add the egg and yolks one at a time, whisking between each addition. Finally, add the juice and sour cream, whisking until fully incorporated.

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 mixture in three additions, folding gently with a flexible spatula after each.

Transfer the batter to the prepared pan and bake for 30-33 minutes, rotating the pan halfway through. Remove the cake from the oven when a toothpick inserted in the center comes out with a moist crumb or two.

The Finishing Touches

Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack. Place the rack in a baking sheet with sides to catch any excess glaze.

To make the glaze, whisk together the confectioners’ sugar and lemon juice in a small bowl until smooth. Pour the glaze over the cooled cake, spreading it with an offset spatula to create a beautiful, dripping effect.

Enjoy Your Masterpiece!

This lemon snacking cake is incredibly moist and will keep tightly wrapped in plastic wrap on the counter for 3-5 days. Slice, serve, and savor the sweet, tangy goodness!