Lemon Fluff Snack Cake Recipe

This home-made version of a popular boxed snack cake tastes bright and zingy thanks to the fresh lemon juice and zest.

Lemon Fluff Snack Cake RECIPE

This lemon snack cake is both sweet and sour all in one slice. A moist, very soft lemon cake is the base. (Rubbing the lemon zest into the sugar before adding it to the batter makes the taste better because the sugar granules help the zest’s.

A little heavy cream is added to a just-sweet-enough cream cheese filling to make it thicker and more stable while keeping the dreamy texture. The last step is to cover each cake in a simple lemon sauce. This adds one last juicy blast of flavor.

• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 1 1/4 cups white sugar
• 1 teaspoon lemon zest (from 1 lemon), plus more for garnish
• 16 tablespoons unsalted butter, at room temperature
• 2 eggs, at room temperature
• 2/3 cup sour cream
• 10 tablespoons fresh lemon juice (from 3 large lemons)
• 6 ounces cream cheese, at room temperature
• 3 3/4 cups powdered sugar
• 1/3 cup whipping cream
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract

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Directions

Set the oven rack in the middle and heat it up to 350 degrees F (175 degrees C). Spray cooking spray on a 9-inch square baking pan. Put parchment paper on the bottom of the pan and spray cooking spray on it.

In a medium bowl, mix flour, baking powder, and 1/2 teaspoon of salt together using a whisk. Rub the lemon zest and white sugar together with your hands in a second medium bowl until they are well mixed. The sugar will begin to turn yellow.

Put 10 tablespoons of butter and the lemon zest mixture in the bowl of a stand mixer with a paddle attachment. Mix on medium speed for 4 to 5 minutes, or until the mixture is light and fluffy. One egg at a time, mix on medium speed and scrape the bowl well after each addition.

At low speed, add about a third of the flour mixture. Add 1/3 cup of sour cream and mix it in. Clean the bowl well. Add another third of the flour mixture and mix it in. Next, add 3 tablespoons of lemon juice and the last 1/3 cup of sour cream and mix them in. Clean the bowl well.

Add the last third of the flour mixture and mix it in until it’s all mixed in and the batter is smooth. When the pan is ready, pour the batter into it and spread it out evenly. After 25 to 30 minutes, the cake should have a light spring back when touched in the middle. Move the pan to a wire rack and let it cool all the way down.

To make the frosting, put the cream cheese and the last 6 tablespoons of butter in a clean, dry stand mixer bowl that has a whisk blade. Beat on medium-high speed for about two minutes, or until fluffy. Add 3/4 cup of powdered sugar slowly while mixing at medium speed until it is fully mixed in.

Add the heavy cream, 2 tablespoons of lemon juice, and the last 1/4 teaspoon of salt while the mixer is running at medium speed. Mix until everything is well combined. Run a small offset spatula around the outside edge of the cake when it’s cool, then flip it over onto a cutting board.

Spread the filling out evenly on top of the cake. Place cake in the freezer for one to two hours, or until it is firm. Cut the cake into 12 even pieces with a long, sharp knife. Put parchment paper around the edges of a baking sheet. Place a wire rack on top of the paper and place cake pieces on it.

To make the glaze, mix the milk, vanilla, the last 3 cups of powdered sugar, and 5 tablespoons of lemon juice in a medium bowl. Whisk the mixture until it turns into a drizzle.

Spread the glaze equally over the cake pieces with an offset spatula, letting any extra glaze drip off the sides. Slide an offset spatula carefully under each cake piece to move them to a container that won’t let air in. Put in the fridge until you’re ready to serve (or for up to 4 days).

Nutrition Facts

• 709Calories
• 35gFat
• 96gCarbs
• 6gProtein