Lemon Fluff Snack Cake

Name: Lemon Fluff Snack Cake
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 9
Ingredients: 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

Cook Time: 25 minutes

This lemon snack cake has it all in one sweet and sour slice! The foundation is a moist, super-soft lemon cake with a zesty twist, and a perfectly smooth cream cheese frosting. A final touch of lemon glaze brings a burst of fresh citrus flavor.

Ingredients:

1 3/4 cups all-purpose 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

Directions:

Step 1: Position the oven rack in the center and preheat to 350F (175C). Coat a 9-inch square baking pan with cooking spray, then line the bottom with parchment paper and spray it again.

Step 2: In a medium bowl, whisk together flour, baking powder, and 1/2 teaspoon salt. In another bowl, rub the sugar and lemon zest together with your fingers until the sugar turns yellow and fragrant.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat 10 tablespoons of butter with the lemon zest-sugar mixture on medium speed for 4-5 minutes until light and fluffy.

Step 4: Add the eggs one at a time, mixing well and scraping the sides of the bowl after each addition.

Step 5: Gradually mix in about one-third of the flour mixture at low speed. Then add 1/3 cup of sour cream and scrape the bowl. Repeat by adding another third of the flour mixture, followed by 3 tablespoons of lemon juice and the remaining 1/3 cup of sour cream. Scrape the bowl again, then add the final third of the flour mixture and mix until smooth.

Step 6: Pour the batter into the prepared pan and smooth it into an even layer. Bake for 25-30 minutes, or until the cake springs back when gently touched in the center. Allow the cake to cool completely on a wire rack.

Step 7: For the frosting, beat the cream cheese and remaining 6 tablespoons of butter in the stand mixer fitted with a whisk attachment on medium-high speed for about 2 minutes, until fluffy.

Step 8: Gradually add 3/4 cup powdered sugar, mixing until fully incorporated. Then add the whipping cream, 2 tablespoons lemon juice, and the remaining 1/4 teaspoon salt, mixing until smooth and creamy.

Step 9: Once the cake is completely cool, run a small offset spatula around the edges and invert the cake onto a cutting board. Spread the frosting evenly over the top.

Step 10: Loosely cover the cake with plastic wrap and freeze for 1-2 hours to firm up.

Step 11: After freezing, use a long sharp knife to cut the cake into 12 even rectangles. Line a baking sheet with parchment paper and set a wire rack on top. Arrange the cake pieces on the rack.

Step 12: For the glaze, whisk together the remaining powdered sugar, milk, vanilla extract, and 5 tablespoons of lemon juice in a medium bowl until a drizzly consistency forms.

Step 13: Spoon the glaze evenly over each piece of cake, using an offset spatula to smooth it out, allowing the excess to drip off the sides. Gently slide the spatula under each cake piece and transfer them to an airtight .

Step 14: Chill the cake until ready to serve, or store it for up to 4 days.

Nutrition Facts (per serving):

Calories: 709
Fat: 35g (45% DV)
Saturated Fat: 21g (104% DV)
Cholesterol: 135mg (45% DV)
Sodium: 346mg (15% DV)
Total Carbohydrate: 96g (35% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 75g
Protein: 6g (12% DV)
Vitamin C: 7mg (8% DV)
Calcium: 108mg (8% DV)
Iron: 2mg (8% DV)
Potassium: 127mg (3% DV)

Recipe Origin: The Lemon Fluff Snack Cake is an American dessert that draws inspiration from traditional snack cakes, with a zesty lemon twist. While the idea of light, fluffy cakes can be traced back to early American home baking, this specific recipe is a modern adaptation, using fresh lemon juice and zest for an extra burst of flavor. It's a fresh take on the boxed snack cakes that many people grew up enjoying, with homemade ingredients that elevate the texture and taste. The cake itself, paired with a creamy frosting and sweet lemon glaze, offers the perfect combination of sweetness and tartness in each bite.

Regional Variations

The Lemon Fluff Snack Cake is commonly made in the United States, particularly in regions where lemon trees thrive, such as California and Florida. These areas, with their abundance of fresh citrus fruits, have long been known for incorporating lemons into their baked goods. However, variations of lemon cakes can be found worldwide, with each culture adding its unique flair. For example, in the UK, lemon drizzle cakes are more popular, characterized by a simple lemon syrup poured over the cake after baking, creating a tangy, sticky coating. In contrast, the Lemon Fluff Snack Cake focuses on a soft cake base, complemented by a creamy frosting and a citrusy glaze.

Distinct Features

What sets the Lemon Fluff Snack Cake apart from other lemon cakes or snack cakes is its light, airy texture. The cake is made by rubbing lemon zest into the sugar, which extracts the oils from the zest, infusing the batter with an intense lemon flavor. This technique, combined with the addition of sour cream for moisture, ensures that the cake remains incredibly tender. Furthermore, the rich cream cheese frosting and lemon glaze provide a perfect balance of creamy sweetness and tartness. Compared to other lemon cakes, this one is less dense, with a fluffier crumb and more complex layers of lemon flavor.

Where It's Typically Served

The Lemon Fluff Snack Cake is perfect for a variety of occasions. Its commonly served at family gatherings, birthday parties, or casual get-togethers, as its individual portion sizes make it easy to share. It's especially popular during spring and summer when fresh lemons are in season. The refreshing citrus notes of the cake make it a perfect choice for picnics, barbecues, or holiday gatherings like Easter and Mothers Day. In many American households, this cake is often found at bake sales or potlucks, where its vibrant lemon flavor and eye-catching appearance help it stand out.

Fun Facts About the Cake

The name "Lemon Fluff" reflects the light, airy texture of the cake, which comes from the combination of sour cream and careful mixing of the batter.
Rubbing the lemon zest into the sugar is an old baking trick that ensures maximum citrus flavor is infused throughout the cake.
While the cake's frosting is made with cream cheese, this particular frosting is smoother and lighter compared to traditional cream cheese frostings used on other cakes.
This cake can be frozen and stored for up to four days, making it an excellent make-ahead dessert for busy hosts.

Conclusion

Whether youre a seasoned baker or just looking to make something quick and delightful, the Lemon Fluff Snack Cake is a wonderful choice. Its soft, fluffy texture, combined with the tangy lemon and creamy frosting, creates an irresistible dessert thats perfect for any occasion. The cake offers a fun twist on the classic snack cake, and its versatility and bright, citrusy flavors make it a hit with all ages.

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FAQ about Lemon Fluff Snack Cake

Store leftover Lemon Fluff Snack Cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. For best results, keep it chilled until ready to serve.

Yes, you can freeze the Lemon Fluff Snack Cake. After frosting and glazing the cake, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, let it thaw in the refrigerator overnight before serving.

To enhance the lemon flavor, you can add extra lemon zest to the batter or the frosting. You can also increase the amount of lemon juice in the frosting or glaze for a more intense lemony taste.

Yes, you can substitute the cream cheese frosting with a different type of frosting, such as buttercream or whipped cream frosting. However, keep in mind that the flavor profile will change slightly.

If you don't have sour cream, you can substitute it with Greek yogurt, buttermilk, or even regular yogurt. These will provide similar moisture and tanginess to the batter.

While butter is recommended for the best flavor and texture, you can use margarine as a substitute. The cake may be slightly less rich, but it should still work.

To check if the cake is done, gently press the center of the cake with your finger. If it springs back lightly, the cake is done. You can also insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is baked.

You can use a different pan size, but keep in mind that this will affect the baking time. If you use a larger pan, the cake will bake more quickly, while a smaller pan may require a longer baking time. Monitor the cake closely and perform the toothpick test to determine doneness.

Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or another binder to help with texture.

Yes, this cake can be prepared in advance. You can bake the cake and store it in an airtight container at room temperature for a day or in the refrigerator for up to 4 days. You can also frost and glaze the cake in advance and freeze it for up to 3 months.