Recipe: Lemon Snack Cake

This cake was super soft with a delicious layer of lemon curd and a topping of not too sweet frosting. You can make lemon curd from scratch if you’re up to that task but I just buy mine in a jar (no judgement).

Lemon Snack Cake
Yields 9
White cake with lemon curd and cream cheese frosting.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
White Cake
  1. 100g sugar
  2. 118ml buttermilk
  3. 2 large egg whites
  4. 10g vanilla extract
  5. 187g flour
  6. 10g baking powder
  7. 42g butter, cubed
  8. 42g oil
  1. 115g cream cheese
  2. 30g butter
  3. 5g vanilla extract
  4. 350g confectioners sugar
  5. a splash of cream or milk
  1. lemon curd
  2. the zest of a lemon
  1. Pre-heat oven to 175°C. Grease an 8x8-inch cake pan.
  2. In a large bowl combine the flour, sugar, and baking powder and gently mix.
  3. Add to this bowl the milk, egg whites and vanilla and mix until combined.
  4. Add the butter and oil and continue mixing until a smooth batter forms.
  5. Pour the batter into the cake pan and bake for about 20 minutes until a toothpick inserted comes out clean.
  6. Let cake cool completely in the pan. Run the edge of a thin knife or an offset spatula along each side. Invert then remove from the pan and let sit for about 1 hour.
  7. Make the frosting: using a mixed beat together the cream cheese and butter until smooth.
  8. Add the sugar slowly and beat until smooth.
  9. Finish the frosting off with the vanilla and adjust the consistency with milk / cream or more powered sugar.
  10. Aseemble the cake: Divide the cake into two layers.
  11. Cover one layer with lemon curd and spread evenly. Top layer with the second layer of cake.
  12. Frost the top of the cake with the cream cheese frosting and top with decorative lemon zest.
Adapted from The PKP Way
Adapted from The PKP Way
Mab Made Food

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