Lemon Snack Cakes
Are you a lemon lover? Well, this recipe is going to be your new little slice of heaven. Once you cut into these Lemon Snack Cakes, your mouth will instantly water. These homemade snack cakes are infused with lemon from every which way from the frosting to the filling, you'll be enjoying a sweet lemon sensation with every bite. These mini cake treats are the perfect summer dessert. Top the slice off with a hand picked piece of mint for that extra refreshing flavor. Enjoy this lemon cake with a cold glass of lemonade on the side.
Be sure to enter for a Circulon 5-Piece Bakeware Set chance to win a during the 12 Days of Christmas in July! This giveaway runs until July 30th and you can receive an extra entry just by commenting below on this page.
Makes12 snack cakes
Preparation Time20 min
Cooking Time30 min
Type of DishCake
- 7 eggs, separated
- 2 cups all-purpose or cake flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter, melted
- 1 cup milk
- 1 cup lemon juice (about 2 lemons)
- 1 ounce jar marshmallow creme
- 1 cup unsalted butter (1 stick)
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 cup unsalted butter (1 stick) for frosting
- 2 cups confectioners' sugar
- 2 teaspoons lemon juice
For Lemon Cake: Preheat oven to 350°F and grease a Circulon® 9-inch Square Cake Pan.
In a bowl, mix the salt, baking powder, 1 cup sugar and flour together with a fork.
In another bowl place the egg yolks and using a mixer, whip for 5-7 minutes until the yolks become thick and pale. Slowly add the flour mixture alternating with the butter, milk, and lemon juice. Finally mix in the lemon zest.
In another bowl, beat the egg whites until stiff. Carefully fold in the egg whites into the cake mixture in 2 – 3 installments using a spatula. Use round movements to avoid deflating the egg whites.
Pour the batter into the prepared pan and bake until golden brown, about 20-30 minutes. Remove from the oven and place on baking rack for 20 minutes, then invert the pan into the baking rack and unmold. Cool the cake completely.
Wrap the cooled cake in plastic and freeze for a couple of hours for easy cutting and stuffing.
For the Lemon Crème: Mix all the ingredients together until creamy, then spoon the crème into a piping bag and snip the bottom.
Remove the cake from the freezer and cut into small snack cakes.
With a knife, make deep 3 incisions over the surface of the cakes making sure you leave a large pocket for the crème. Insert the piping bag into each pocket and squeeze to stuff the pastries. Clean the tops of the cake and refrigerate while you make the frosting.
For the Lemon Frosting: Place butter, lemon juice and sugar into a bowl and mix on medium speed until nice and creamy.
Place the frosting into a piping bag fitted with icing tip #789. Slowly Pipe the frosting over surface.
- There is a maximum of one extra entry per person. The extra entry will be based upon a comment left on this project. Duplicate comments will be deleted and are not tallied.
- The winner will be selected at random from the comments on this page and the entries on the contest page.
- The winner will be contacted on the morning of July 31, 2017.
- Email Address provided in their account (please do NOT leave your email address in the comments--you already provided it when you created your account)
- You have until Sunday, July 30, 2017 at 11:59pm EST to leave your comment on this post. Comments posted after that will not be counted.
- Contest open to anyone 18+ in US and/or Canada. Excludes Quebec and Puerto Rico.
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