lemon snack cake

Winter is citrus season, when lemons are at their most fragrant and flavorful. Using them now captures their fullest expression—zest that’s intensely aromatic and juice that’s vibrant and balanced. This tender, golden lemon snack cake is a comforting bake to share with friends on an afternoon with tea or a winter cocktail.

Dry Ingredients

1 ⅔ cups all-purpose flour sifted
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

6 tablespoons unsalted butter, softened
1 scant cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅔ cup whole milk
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 teaspoon Grand Marinier

Cream Cheese Frosting

8 ounces cream cheese, softened
4 tablespoons (½ stick) butter, softened
½ teaspoon lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 cup + 2 tablespoons powdered sugar

Decor

Shaved & toasted coconut

Directions

1. Prepare an 8×8 pan by lightly buttering.

2. Mix dry ingredients in a bowl:

Sifted flour
Baking powder
Baking soda
Salt

3. Cream butter + sugar

Beat butter and sugar together for 2–3 minutes until light and fluffy.

4. Add eggs + flavor

Beat in eggs one at a time.
Add vanilla, zest, and lemon juice.

5. Alternate dry + milk

Add the dry mixture in 2 additions, alternating with the milk.

6. Bake

Bake at 350°F for 28–35 minutes, until the center springs back and a toothpick comes out clean.

7. Cool & Frost

Cool completely (20 minutes) before frosting with the reduced lemon cream cheese frosting.

8. Sprinkle with toasted coconut

Toasting Coconut
*Toast coconut in a dry skillet over medium heat for 2–3 minutes, shaking often, until lightly golden. Cool completely before sprinkling to retain crispness.”