Can I use butter for today's recipe?

Yes, absolutely! It's a 1:1 ratio, so it's the same measurement for melted butter.

Short answer: Yes, especially in a lemon cake where the olive oil matches the flavor more than in other cakes. Slightly longer answer: Olive oil will change your cake's taste and texture. When it comes to baking, I recommend a refined olive oil, not extra-virgin.

Can I use a square baking pan?

Absolutely! The measurements produce a single layer cake, so any shaped pan that is around 9 inches should work. You can also make a sheet pan cake if you so desire.

What other toppings do you suggest?

You can always keep things simple with just a dusting of powdered sugar if you prefer over a glaze. For special occasions, you can make a cream cheese frosting or lemon frosting and top with fresh berries.

Can I use lemon extract?

I did try lemon extract, but I found the alcohol content was too overpowering. I recommend using fresh natural lemon juice for the best results.

Lemon Snack Cake (Easy One-Bowl Recipe)

Description

This easy one-bowl Lemon Snack Cake is light, moist, and bursting with fresh lemon flavor. Finished with lemon syrup and glaze, it's perfect with a cup of tea.

Ingredients

Units Scale

For the cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
2 large eggs
1 tablespoon lemon zest
Juice of 1/2 lemon
1/2 cup neutral oil
3/4 cup milk

For the lemon syrup:

1/2 cup sugar
1/2 cup water
Juice of 1/2 lemon

For the glaze:

3/4 cup confectioner's sugar
1 tablespoon of lemon juice
1 tablespoon milk

Instructions

Preheat oven to 350 F°. Line a 9-inch round cake pan with parchment paper and set aside.
In a large mixing bowl, whisk sugar, eggs, lemon zest, lemon juice, and oil until smooth.
Add the dry ingredients. While mixing, slowly add the milk.
Continue whisking until a smooth, loose cake batter forms. Gently tap the pan on a flat level surface to release any bubbles.
Pour into the prepared baking dish and bake for 20-25 minutes until golden and the center has set. Use a cake tester in the center of the cake. If it comes out clean, the cake is done.
While the cake is baking, prepare the lemon syrup. In a small saucepan over medium-high heat, whisk together the sugar, water, and lemon juice. Bring it to a boil, whisking continuously until the syrup has reduced and slightly thickened. Remove and set aside.
While the cake is still warm, brush both sides with the syrup. Let the cake cool completely before topping with the glaze.
In a small bowl, whisk the confectioners' sugar, lemon juice, and milk. It should be smooth but still slightly thick. Drizzle over the cake entirely. Let the glaze set before serving.

Notes

If your cake has a small dome on top, carefully slice it off so that when you turn the cake over onto your cake plate, it's level.

Store in an airtight container in the refrigerator for 3-4 days for optimal freshness. Before serving, let it sit out and come to room temperature.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Bake
Cuisine: American