Lemon Snack Cake
This cake will have you forgetting that it’s healthy. It’s also so delicious and perfectly moist!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup and 2 tbsp cane sugar
- 1/2 tsp vanilla extract
- 1 1/2 tbsp oil (organic canola, vegetable, etc.)
- 1 tsp apple cider vinegar
- 2 tbsp + 1 1/2 tsp freshly squeezed lemon juice
- 2 tbsp dairy or dairy-free Greek yogurt (Optional for even more moistness. If you don’t add it, just add a bit more milk to the batter if it’s too thick)
- 1 1/4 cups + 1 tbsp dairy-free or regular milk
Instructions
- Preheat oven to 350 degrees. In large mixing bowl, combine all of the dry ingredients (flour - sugar).
- Add in all the wet ingredients (vanilla extract - milk). Combine everything until the batter is mostly smooth. Don’t overmix it..Add the batter to greased 8 inch square baking pan. Bake for 33 - 36 minutes or until a toothpick comes out clean.
- *If glazing the cake - let the cake fully cool down first. After that, you can drizzle the glaze over the cake. Or you can smooth the glaze across the entire cake as if you’re frosting it.After glazing the cake, wait a few minutes before cutting it, as the glaze will still be too soft*
- Lemon Frosting: In a large bowl, add 1 1/2 cups powdered sugar, 1/4 tsp vanilla extract, 1 tbsp fresh lemon juice, 1 1/2 tbsp softened butter and 2 1/2 tbsp dairy or dairy-free milk.Using a hand mixer, mix on medium-high for 2-3 minutes until completely smooth.Lemon glaze: In medium bowl combine 3/4 cup powdered sugar, 2 1/2 teaspoons fresh lemon juice, 1/4 teaspoon vanilla extract, and 1/2 tablespoon + 1/2 teaspoon milk (dairy-free or regular) with a fork until very smooth.