Recipe Details

Recipe provided by AllRecipes.com

Lemon Fluff Snack Cake

Fresh lemon juice and zest bring bright, zingy flavor to this homemade version of a beloved boxed snack cake.

Makes:9 servings

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

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Directions

Prep:30 mCook:25 mReady:1 h 55 m

Position oven rack in center of oven and preheat to 350 degrees F (175 degrees C). Coat a 9-inch square baking pan with cooking spray. Line bottom of pan with parchment paper and coat parchment with cooking spray.
Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In another medium bowl, rub white sugar and lemon zest together with your hands until well combined (sugar will start to turn yellow).
In the bowl of a stand mixer fitted with a paddle attachment, beat 10 tablespoons butter and the lemon zest mixture at medium speed until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, mixing at medium speed and scraping bowl well after each addition.
Mix in about one-third of flour mixture at low speed. Mix in 1/3 cup sour cream. Scrape bowl well. Mix in another one-third of flour mixture, then mix in 3 tablespoons lemon juice and remaining 1/3 cup sour cream. Scrape bowl well. Mix in remaining one-third of flour mixture until incorporated and batter is smooth.
Pour batter into prepared pan and spread in an even layer. Bake until cake springs back lightly when touched in center, 25 to 30 minutes. Transfer pan to a wire rack and let cool completely.
For frosting, put cream cheese and remaining 6 tablespoons butter in the bowl of a stand mixer fitted with a whisk attachment (bowl should be clean and dry). Beat at medium-high speed until fluffy, about 2 minutes. Gradually mix in 3/4 cup powdered sugar at medium speed until incorporated.
With mixer running at medium speed, add whipping cream, 2 tablespoons lemon juice, and remaining 1/4 teaspoon salt until fully incorporated.
When cake is cool, run a small offset spatula around outside edge and invert onto a cutting board. Spread frosting evenly over top of cake. Loosely cover cake with plastic wrap and freeze until firm, 1 to 2 hours.
Use a long sharp knife to cut cake into 12 even rectangles. Line a baking sheet with parchment paper; put a wire rack on baking sheet and arrange cake pieces on rack.
For glaze, whisk together milk, vanilla, and remaining 3 cups powdered sugar and 5 tablespoons lemon juice in a medium bowl until a drizzly glaze forms.
Spoon glaze evenly over cake pieces, using offset spatula to spread evenly and allowing excess to drip off sides.
Gently slide offset spatula under each cake piece to transfer to an airtight storage container. Chill until ready to serve (or up to 4 days).