Lemon Snacking Cake

Serves 1
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Directions

  1. 1Heat oven to 350°F.
  2. 2Heat oven to 350°F.
  3. 3Heat oven to 350°F.
  4. 4Grease an 8x8x2-inch pan with cooking spray and line the bottom with parchment paper.
  5. 5Grease an 8x8x2-inch pan with cooking spray and line the bottom with parchment paper.
  6. 6Grease an 8x8x2-inch pan with cooking spray and line the bottom with parchment paper.
  7. 7Rub the granulated sugar and lemon zest together using fingers in a large mixing bowl.
  8. 8Rub the granulated sugar and lemon zest together using fingers in a large mixing bowl.
  9. 9Rub the granulated sugar and lemon zest together using fingers in a large mixing bowl.
  10. 10Whisk in the vanilla extract and vegetable oil.
  11. 11Whisk in the vanilla extract and vegetable oil.
  12. 12Whisk in the vanilla extract and vegetable oil.
  13. 13Whisk in the large egg and yolk.
  14. 14Whisk in the large egg and yolk.
  15. 15Whisk in the large egg and yolk.
  16. 16Whisk in the lemon juice and sour cream, baking powder, baking soda, and kosher salt.
  17. 17Whisk in the lemon juice and sour cream, baking powder, baking soda, and kosher salt.
  18. 18Whisk in the lemon juice and sour cream, baking powder, baking soda, and kosher salt.
  19. 19Fold in the sifted cake flour until just a streak of flour remains.
  20. 20Fold in the sifted cake flour until just a streak of flour remains.
  21. 21Fold in the sifted cake flour until just a streak of flour remains.
  22. 22Transfer the batter to the prepared pan.
  23. 23Transfer the batter to the prepared pan.
  24. 24Transfer the batter to the prepared pan.
  25. 25Bake for 30 to 33 minutes, rotating at the halfway point, until a toothpick inserted in the center comes out with moist crumb or two.
  26. 26Bake for 30 to 33 minutes, rotating at the halfway point, until a toothpick inserted in the center comes out with moist crumb or two.
  27. 27Bake for 30 to 33 minutes, rotating at the halfway point, until a toothpick inserted in the center comes out with moist crumb or two.
  28. 28Let cool for 10 to 15 minutes.
  29. 29Let cool for 10 to 15 minutes.
  30. 30Let cool for 10 to 15 minutes.
  31. 31Invert the cake right side up on a rack.
  32. 32Invert the cake right side up on a rack.
  33. 33Invert the cake right side up on a rack.
  34. 34Whisk confectioners sugar and 1 to 2 tablespoons lemon juice in a small bowl until smooth, adding more lemon juice until a thick, pourable glaze is formed.
  35. 35Whisk confectioners sugar and 1 to 2 tablespoons lemon juice in a small bowl until smooth, adding more lemon juice until a thick, pourable glaze is formed.
  36. 36Whisk confectioners sugar and 1 to 2 tablespoons lemon juice in a small bowl until smooth, adding more lemon juice until a thick, pourable glaze is formed.
  37. 37Pour the glaze over the cake.
  38. 38Pour the glaze over the cake.
  39. 39Pour the glaze over the cake.
  40. 40Cool to room temperature before serving.
  41. 41Cool to room temperature before serving.
  42. 42Cool to room temperature before serving.

Ingredients

  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 3 tablespoons lemon zest
  • 3 tablespoons lemon zest
  • 3 tablespoons lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 yolk
  • 1 yolk
  • 1 yolk
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 0.66 cup sour cream
  • 0.66 cup sour cream
  • 0.66 cup sour cream
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 1.5 cups cake flour sifted
  • 1.5 cups cake flour sifted
  • 1.5 cups cake flour sifted
  • 1 cup confectioners sugar
  • 1 cup confectioners sugar
  • 1 cup confectioners sugar
  • 1 to 2 tablespoons lemon juice
  • 1 to 2 tablespoons lemon juice
  • 1 to 2 tablespoons lemon juice

Equipment

8x8x2-inch pancooking sprayparchment paperlarge mixing bowlwhiskracksmall bowl

Tips

  • Rub sugar and zest together using fingers to enhance flavor.
  • Fold in flour until just a streak of flour remains to avoid overmixing.
  • Rotate cake at halfway point during baking for even cooking.
  • A toothpick inserted in the center should come out with moist crumb or two when done.