Simple Lemon Treat Cake Method
Hey there! If you've got a hankering for a luscious lemon snacking cake, boy, do I have a recipe for you. This delightful dessert is so scrumptious, it'll make you question whether it came from a box or from scratch! I've taken inspiration from my grandmother's lemon cake, which, to my surprise, was made with a boxed mix. That's right, no judgement here! This cake was an absolute showstopper, bursting with lemon flavor and oozing with a tangy glaze.
Fast forward to today, and I've concocted a recipe that'll confuse even the biggest boxed cake mix fans. My goal? To create a from-scratch cake that rivals the Betty Crocker and Duncan Hines Grand Slam varieties of my youth. I promise, this isn't some high-fallutin', pretentious homemade cake recipe. Nope, it's straight-up comfort food that'll have you reaching for seconds...or thirds.
Now, let's break down this lemon snacking cake recipe and see what makes it so special. First and foremost, we've got oil instead of butter, which is a common ingredient in those beloved boxed mixes. I've also thrown in a few yolks and just one whole egg, ensuring the perfect level of moistness and color. Then, there's a dash of lemon extract for a bit more zing, and a touch of cake flour to achieve that unmatched tender crumb. And finally, for those of you who can't get enough of that citrusy goodness, I've loaded this recipe up with copious amounts of lemon zest and fresh lemon juice. Oh, and did I mention the tangy sour cream? It's a clandestine ingredient that'll leave you scratching your head, wondering why it's never appeared in a boxed cake!
One quick note, if you're not a fan of boxed cakes, we can still be friends! This recipe has you covered, too, as it delivers an authentic, homemade taste that'll make Grandma proud. Now, let's get our bake on and whip up this fabulous lemon snacking cake!
One-Bowl Lemon Snacking Cake Recipe
Ingredients:
- 1 1/3 cups granulated sugar
- 3 tablespoons lemon zest (about 3 large lemons)
- 1/2 teaspoon lemon extract, optional
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 large egg
- 2 yolks
- 3 tablespoons freshly squeezed lemon juice (about 3 large lemons)
- 2/3 cup sour cream
- 2 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- For the glaze: 1 cup confectioners' sugar and 5 tablespoons freshly squeezed lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line the bottom with parchment paper.
- In a large mixing bowl, combine sugar and lemon zest, using your fingers to rub the zest into the sugar until fully incorporated. Add remaining ingredients, except glaze ingredients, and whisk until well combined.
- Sift dry ingredients into the bowl, then fold gently using a flexible spatula.
- Transfer batter to the prepared pan and bake for 30-35 minutes, rotating halfway through, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool for 10-15 minutes in the pan, then invert onto a cooling rack. Let cool completely before glazing.
- To make the glaze, combine confectioners' sugar and lemon juice in a small bowl. Whisk vigorously until smooth. Gently pour glaze over the cooled cake, spreading it with an offset spatula so it drips over the edges.
- Serve at room temperature, or store covered in the refrigerator for up to 5 days. Enjoy!
Now, go forth and embrace your inner Betty Crocker, without the box! Happy baking!
- In this recipe, I've replaced the butter traditionally found in boxed mixes with oil for a similar flavor and texture.
- To make the cake satisfyingly moist and colorful, I've included a healthy dose of egg yolks, along with one whole egg.
- The addition of lemon extract adds an extra burst of citrusy flavor, while a touch of cake flour ensures a tender crumb.
- This recipe doesn't skip on the lemon – it's loaded with zest, juice, and even a secret ingredient, sour cream, to give it an authentic homemade taste.
