Weekend Cooking: Quick Lemon Snack Cake

Last week I shared a recipe for an orange olive oil cake that we loved. It's the perfect snack cake for people who like their desserts and treats on the savory side.

Today's lemon cake recipe is for those of you who like things a little sweeter. I took this cake to a women's night get-together (for re-watching favorite Outlander episodes!), and everyone really liked it. In fact, almost half the cake was gone at the end of the evening.

I love lemon, and this quick cake definitely has a citrus punch. The dessert is extra-easy to make because it's what we used to call a "wacky" cake, meaning it's mixed in the pan it's baked in. Yes, it works, and clean up is a breeze.

I found this recipe on the Land O'Lakes website, and the photo is theirs. I don't know why I forgot to take my own photo, especially considering I baked the cake the day before the party. I wrapped the cooled and glazed cake up well, and it was still moist and delicious the next day.

Lemon Snack Cake (from Land O'Lakes)
Makes 1 8x8-inch cake

Cake

• 1 1/4 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large Egg
• 2 teaspoons freshly grated lemon zest
• 1/4 cup unsalted butter, melted
• 3/4 cup milk

Glaze

• 3/4 cup powdered sugar
• 1 tablespoon unsalted butter, melted
• 2 to 3 teaspoons lemon juice

Heat oven to 350°F. Lightly grease 8-inch square baking pan.

Combine flour, sugar, baking powder and salt in prepared pan. Make 2 indentations in flour mixture. Set aside.

Combine egg and lemon zest in bowl with fork; pour into 1 indentation. Pour 1/4 cup melted butter in other indentation. Pour milk over all; mix well. (Some lumps will remain.)

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.

For glaze: Combine powdered sugar, 1 tablespoon melted butter, and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake. Top each serving with lemon zest, if desired.

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