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This easy one-bowl Lemon Snack Cake is moist, sweet, and loaded with delicious lemony flavor!
When the craving for something sweet and lemony strikes – this one-bowl Lemon Snack Cake takes just minutes to make!
(And that may or may not be a good thing…you could find yourself making this super easy recipe ALL the time! 😉 )
This sweet and simple recipe is adapted from Jenny Can Cook – who called these one-bowl lemon brownies. But the texture comes out more like a soft lemon cake with a light lemon glaze. And, it really is a perfect little lemony snack cake that can be made anytime the craving strikes, with a few simple ingredients you probably have on hand.
How do you make Lemon Snack Cake?
In a large mixing bowl, whisk together flour, sugar, salt and baking soda. Stir in eggs, sour cream (or Greek yogurt), vegetable oil, and both lemon zest and lemon juice.
Bake in a parchment-lined, square pan – then top with a simple lemon glaze.
This Lemon Snack Cake will make your taste buds pucker (in a good way!) with its intense, sweet lemon flavor. Perfect with a cup of tea for a mid-afternoon treat, or a light dessert after any meal.
You may like these other lemon desserts:
- Super Moist Lemon Lime Cake
- Lemon Bars
- Lemon Poppy Seed Muffins with Lemon Curd Filling
- Lemon Sugar Cookies
- Lemon Blueberry Cream Pie
1 cup all-purpose flour, measured by spooning the flour into a dry measuring cup
¾ cup granulated sugar
¼ teaspoon salt
¼ teaspoon baking soda
2 eggs, beaten
¼ cup sour cream or full-fat Greek yogurt
3 tablespoons vegetable oil
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 cup confectioner’s sugar, measured by spooning the sugar into a dry measuring cup
Zest of 1 lemon
2 to 4 tablespoons fresh lemon juice
Preheat oven to 350 degrees F.
Line an 8×8-inch square pan with two strips of parchment paper: Cut each strip 8-inches wide and leave the length long enough that you will have handles to lift the cake out of the pan. Place one strip in the bottom of the pan, turn the pan a quarter turn and place the second strip in the bottom – you should have paper handles on each side of the square pan.
In a large mixing bowl, add flour, sugar, salt, and baking soda. Whisk to combine.
Add eggs, sour cream, vegetable oil, lemon zest and lemon juice to the bowl with the dry ingredients. With a rubber spatula, stir to combine into a smooth batter.
Spread the cake batter into the prepared pan. Bake for approximately 15 minutes or until the edges are just slightly golden and the middle is set.
Remove the pan to a wire rack to cool for 10 minutes.
While the cake cools, mix up the glaze by combining the confectioner’s sugar, lemon zest and two tablespoons fresh lemon juice. Add more lemon juice as needed to make a spreadable glaze.
After the 10 minutes, use the paper handles to lift the cake out of the pan and place on a cutting board. Spread the glaze over the warm cake.
Allow the glaze to set for another 5 minutes, then cut into 16 squares (4 x 4 rows).
Refrigerate leftovers in an air-tight container.
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