Lemon Snack Cake with Cream Cheese Frosting

Lemon snack cake with lemon cream cheese frosting.

5 from 7 votes

Lemon Snack Cake with Cream Cheese Frosting

This easy lemon snack cake is a sweet treat for any time of day! It's topped with a cream cheese frosting made with real, fresh lemon zest.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 400kcal

Author: Kayla Burton

Equipment

8x8 inch pan
Mixing bowls
Measuring spoons
Scale/measuring cups
Whisk
Spatula

Ingredients

Lemon Snack Cake

1 large egg room temperature
⅔ cup (157.73 ml) Lifeway Organic Lemon Whole Milk Kefir
⅓ cup (75.67 g) unsalted butter melted and cooled
2 teaspoons lemon zest lightly packed
1¼ cup (156.25 g) all-purpose flour weighed in grams or spooned and leveled
¾ cup (150 g) granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

Lemon Cream Cheese Frosting

4 ounces (113.4 g) cream cheese room temperature
¼ cup (56.75 g) unsalted butter room temperature
2 cups (240 g) powdered sugar
1 teaspoon lemon zest

Instructions

Preheat oven to 350°F. Line an 8-inch square pan with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, gently whisk the egg. Stir in the lemon kefir, melted butter, and lemon zest really well.
Fold the wet ingredients into the dry ingredients just until all of the flour streaks disappear.
Pour the lemon cake batter into the prepared pan. Bake on the middle rack until a toothpick inserted into the center comes out clean (20-30 minutes).
Let the cake cool in the pan for 20 minutes, then carefully transfer it to a wire rack.
In a medium bowl, mix the softened cream cheese and butter until smooth. Stir in the powdered sugar and lemon zest.
Spread an even layer of frosting over the completely cooled cake. Slice and enjoy!

Notes

Kefir: This recipe is sponsored by my favorite kefir brand, Lifeway. Their organic whole milk lemon or plain kefir is best in this recipe.

Storage: Store frosted cake in an airtight container in the refrigerator for 1 week or in the freezer for 1 month. Unfrosted cake can be stored in the freezer for 3 months and then brought to room temperature, frosted, and served.

Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed.

Nutrition