I have been a fan of snack cakes for years (see Chocolate Chip Snack Cake and Powdered Sugar Snack Cake), and am excited to now have a Meyer Lemon version to add to the mix.
This recipe comes from Bake From Scratch Vol 5, which was just released.
This new volume is a lovely collection of recipes, and I have a few of my own included (such as Cranberry Streusel Bars, Pumpkin Blondies, and Chocolate Orange Sables).
A couple things:
*Zoë François has a new cookbook coming out, along with a television series. Her new book is entitled “Zoë Bakes Cake” and you can find it here. I photographed the “how-to” pictures in this book, and highly recommend it; Zoë is an amazing baker and her recipes are incredible.
*100 Cookies was nominated for a Minnesota Book Award! You can read about the other nominations here, as well as an interview I did for the Minnesota Daily.
More Snack Cake Recipes:
Glazed Meyer Lemon Snack Cake
Meyer Lemon Cake
- 3/4 cup [170 g] unsalted butter at room temperature
- 1 1/2 cups [300 g] granulated sugar
- 2 1/2 tablespoons packed Meyer lemon zest
- 3 large eggs at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 1/4 cups [281 g] unbleached cake flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup [240 g] whole milk at room temperature
- 3 tablespoons fresh Meyer lemon juice
Crème Fraîche Glaze
- 2 cups [240 g] confectioners’ sugar
- 1/4 cup [60 g] crème fraîche
- 1 1/2 tablespoons fresh Meyer lemon juice
- 1/4 teaspoon kosher salt
- Poppy seeds for sprinkling
- Preheat oven to 350F [180C]. Spray a 9-inch square baking pan with baking spray with flour. Line with parchment paper, letting excess extend over sides of pan; lightly spray parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, best butter, sugar, and lemon zest at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. (Mixture may look slightly broken at this point, but batter will come together.)
- In a medium bowl, whisk together flour, poppy seeds, baking powder, salt, and baking soda. In a small bowl, whisk together milk and lemon juice. (Juice will cause milk to curdle slightly, and that is okay.) With mixer on low speed, gradually add flour mixture to the butter mixture alternately with milk mixture, beginning and ending with milk mixture, beating just until combined after each addition. Spoon batter into prepared pan, smoothing into an even layer. Tap pan on your work surface several times to settle batter and release any air bubbles.
- Bake until a wooden pick inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pan for 10 minutes. Use the parchment sling to remove the cake from the pan, and let cool completely on a wire rack.
- Pour the Crème Fraîche Glaze onto the cooled cake; using a small offset spatula, spread into an even layer. Garnish with poppy seeds and lemon zest, if desired.
- For the Glaze: In a medium bowl, stir together all ingredients until smooth. Use immediately.
NatashaFriday, March 17, 2023 at 6:47 pm
This cake turned out odd. The Meyer lemon flavor is nice but the texture is off. It’s almost spongy and feels very oily. It also took longer to bake than directed for me. I followed the recipe exactly, and I bake a lot too so not sure what the issue is here.
JenniferSunday, February 19, 2023 at 6:18 pm
Hello, do you have a suggestion for a substitute glaze instead of the crème fraîche? I need to make the cake lactose-free, and I can do that for all of the other ingredients, except for the crème fraîche. Thank you!
Sarah KiefferMonday, February 20, 2023 at 9:13 am
You could use a lactose free sour cream!
Joanne McKendryFriday, February 17, 2023 at 12:55 pm
Can I make this gluten free and if so do you have a favorite gluten free flour? Thanks!
Sarah KiefferFriday, February 17, 2023 at 1:50 pm
Yes, you can use Bob’s Red Mill 1-1 GF Flour in the blue bag!
SallyTThursday, February 16, 2023 at 9:59 am
Made this and LOVED IT.
VanessaWednesday, June 29, 2022 at 9:09 pm
Thanks for sharing! How far ahead of time can I make it?
Sarah KiefferFriday, July 8, 2022 at 10:10 am
You could make the cake a day ahead and fully wrap it plastic wrap in fridge. Then put the icing on the day of serving.
SuzanneWednesday, June 29, 2022 at 9:08 pm
This looks so good! What a fresh treat to make for weekend brunch! It was fun to your cookies made on Zoe Bakes!
mobasir hassanMonday, March 29, 2021 at 11:42 am
Truly appreciate the way you made this wonderful lemon cake. Everything is so nicely described that really helped. Looking forward for more such delicious recipes in future too.
SueThursday, March 25, 2021 at 1:00 pm
I don’t have creme fraiche but have sour cream and Greek yogurt. Can I substitute?
HeatherMonday, March 22, 2021 at 12:54 pm
Just made this! Incredible. Does the cake have to be refrigerated once the creme fraiche glaze is added?
SabrinaSaturday, March 20, 2021 at 9:45 pm
love this, my kind of flavors, creme fraîche glaze on top of any lemon cake any time, plus its gorgeous, thank you!
MalissaTuesday, March 16, 2021 at 4:58 am
Such a great use of Meyer lemons! Can’t wait to try this. Thanks!
GiftbasketworldwideTuesday, March 16, 2021 at 3:01 am
Easy to read and understand!! Thanks
Natasha MinochaMonday, March 15, 2021 at 8:38 am
This looks amazing, can’t wait to try! Love a lemon dessert.
KathleenSunday, March 14, 2021 at 12:03 am
I made this today and it did not turn out well at all. The cake didn’t rise, was very oily and rubbery. It was so bad I had to throw it out. No one would eat it. I used Irish butter. Could the higher fat make that much of a difference in how this cake turned out?
LaurenWednesday, May 5, 2021 at 5:34 pm
I had similar results with sweet cream butter. The bottom half was dense and rubbery. The flavor was excellent, though. Not sure where it or I went wrong. I followed the directions exactly and bake frequently with good results. I will probably give it another go and see if I can do better.
Jonathan KFriday, May 14, 2021 at 3:56 pm
A few things could contribute to this:
1. Your butter got too airy from over-creaming – nice rise in oven but doesn’t keep the rise. Always do creaming on medium speed.
2. You mixed the wet and dry ingredients too much and produced a lot of gluten. This leads to a nice rise in the oven and then a dense case.
Jonathan KFriday, May 14, 2021 at 3:58 pm
3. Too much fat content in the recipe
Jonathan KFriday, May 14, 2021 at 4:42 pm
3. Too much fat (maybe from the Eur butter)
LeaSaturday, March 13, 2021 at 10:01 am
I was very curious to try this as I just moved back to France and have been excited by the easy access to creme fraiche! I used lemons as we don’t have Meyer lemons here, but added a tbsp of orange blossom for the ‘floral’ notes. I find the cake and glaze combo perfect – simple but interesting. Thanks a lot for this recipe!