Meyer Lemon Snack Cake With Lemon Cream Cheese Fros

Name: Meyer Lemon Snack Cake With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Whole Wheat Pastry Flour; 1/4 cups All-purpose Flour; 1/2 cups Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 whole Egg; 2 teaspoons Freshly Grated Meyer Lemon Zest; 1/4 cups Margarine, Melted; 1/4 cups Vanilla Yogurt; 1/2 cups Non-fat Milk; FOR THE FROSTING:; 4 ounces, weight Cream Cheese, 1/3 Less Fat; 3 Tablespoons Powdered Sugar; 1 teaspoon Vanilla Extract; 1-1/2 Tablespoon Meyer Lemon Juice (for 1 1/2 Tablespoons You'll Need 1/2 A Lemon); 2 teaspoons Lemon Zest

Servings: persons

FOR THE CAKE:
1 cup Whole Wheat Pastry Flour
1/4 cups All-purpose Flour
1/2 cups Sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1 whole Egg
2 teaspoons Freshly Grated Meyer Lemon Zest
1/4 cups Margarine, Melted
1/4 cups Vanilla Yogurt
1/2 cups Non-fat Milk
FOR THE FROSTING:
4 ounces, weight Cream Cheese, 1/3 Less Fat
3 Tablespoons Powdered Sugar
1 teaspoon Vanilla Extract
1-1/2 Tablespoon Meyer Lemon Juice (for 1 1/2 Tablespoons You'll Need 1/2 A Lemon)
2 teaspoons Lemon Zest

1
Heat oven to 350u00b0F. Spray an 8 x 8 pan with cooking spray; set aside.
2
In a medium bowl, combine flours, sugar, baking powder and salt; set aside.
3
In a large bowl, combine egg and lemon zest. Add melted margarine, yogurt and milk; mix well.
4
Add flour mixture to the egg mixture and stir until combined.
5
Pour batter into prepared baking dish. Bake 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove pan from oven and set it on a rack. Cool cake completely.
6
In a large bowl add cream cheese, 3 tablespoons powdered sugar, vanilla extract, 1 1/2 tablespoons lemon juice and lemon zest and beat until light and creamy; about 3 minutes. Spread frosting over cooled cake.
7
Top each serving with lemon zest, if desired.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Whole Wheat Pastry Flour, 1/4 cups All-purpose Flour, 1/2 cups Sugar, and more.

Yes, Meyer Lemon Snack Cake With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Meyer Lemon Snack Cake With Lemon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions