Lemony Snack Cake with Lemon Drizzle
Created by Puggs on June 14, 2013
- Servings: 12
- Prep Time: 15m
- Cook Time: 20-25m
- Recipe #9850
Ingredients
- FOR THE CAKE
- 1/2 cup butter, softened, plus 2 tablespoons butter (more for the pan)
- 3/4 cup granulated sugar, (or you could use less)
- 2 extra-large eggs
- Finely grated zest of 1 lemon
- 1 cup plus 1 tablespoon self-rising flour
- FOR THE LEMON GLAZE
- 1/3 granulated sugar (keep 1 tablespoon separate)
- Freshly squeezed juice of 1 lemon
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Butter an 8-inch square cake pan, preferably with a removable bottom, and line it with parchment paper.
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Step 3: Beat the butter and 3/4 cup sugar together in a large bowl until pale and creamy. Beat in the eggs, one at a time, then stir in the lemon zest. Using a spatula gently fold the flour into the mixture until well combined.
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Step 4: Spoon the batter into the prepared pan and level the surface. Bake for about 25 minutes, until well risen and golden and a skewer inserted in the center comes out clean.
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Step 5: Transfer the cake pan to a wire rack and prick the top of the cake all over with a skewer.
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Step 6: Sprinkle the top of the warm cake with 1 tablespoon of the sugar. Quickly combine 1/3 cup sugar and lemon juice in a small bowl and immediately pour it over the top of the cake.
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Step 7: Let it cool in the pan.
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Step 8: Cut into 12 small squares to serve. (Store the cake in an airtight container in a cool cupboard or the refrigerator for up to 3 days.)
Nutritional Facts
- Serving Size: 1 (39.4 g)
- Calories 161
- Total Fat - 8.6 g
- Saturated Fat - 5.1 g
- Cholesterol - 47.6 mg
- Sodium - 78.3 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 1.1 g
- Sugars - 12.6 g
- Protein - 2.3 g
- Calcium - 9.9 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg