Lemon Snacking Cake
Published: Friday, June 5, 2026
Cake:
¾ c. granulated sugar
½ c. butter, melted, cooled
2 tsp. finely grated lemon zest
½ tsp. salt
1 c. full-fat sour cream
2 large eggs
1½ c. all-purpose flour
1½ tsp. baking powder
¼ tsp. baking soda
Glaze:
1 c. powdered sugar
1 to 2 Tbsp. lemon juice
Finely grated lemon zest, as desired
Heat oven to 325°. Lightly spray bottom of 9" square baking pan with nonstick baking spray.
Mix granulated sugar, melted butter, 2 teaspoons lemon zest and salt in large bowl. Add sour cream and eggs; stir until well combined. Add flour, baking powder and baking soda; whisk until smooth. Spread evenly into prepared pan.
Bake 28-32 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
Meanwhile, combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cake. Immediately sprinkle with lemon zest, as desired. Store covered at room temperature up to 3 days. —9 servings.
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