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Lemon Snack Cake with the Best Vanilla Frosting Ever

Sweet and simple Lemon Snack Cake topped with a creamy, dreamy vanilla frosting!

Lemon Snack Cake with the Best Vanilla Frosting Ever

Let’s talk about something completely insignificant in the real world: my inability to take photos of any type of white cake. Or just hashtag: #foodbloggerproblem. It’s a real thing! In a span of two days, this cake for photograph approximately 600,00 times (or somewhere close to that).

I moved this cake from room to room, changed it’s position, blocked light, let in more light and changed every manual setting on my camera. Changing the plate was an option, but, darn, if I could find anything but white around here. What’s up with that?

Anyway, even though the picture ( yes, just one looked pretty good..argh!) is mediocre, the cake isn’t.

It’s a light, lemon cake that’s easy to whip up for your springtime parties.

But,enough about the cake thought..let’s talk frosting! This is seriously the best frosting ever and requires zero powdered sugar. Once you have this frosting, you will not, make any other frosting again. It’s light, smooth and not overly-sweet.

It’s dreamy. 😍

Make it and frost something..anything. Oh..don’t forget to make the cake for spring too! 😉

Yield: 9 generous pieces

Lemon Snack Cake with the Best Vanilla Frosting Ever

Lemon Snack Cake with the Best Vanilla Frosting Ever #lemoncake #cake #tableforsevenblog #lemon #dessert @tableforseven

A light, lemon cake topped with a dreamy vanilla powdered sugar needed!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes



  • 1 1/4 cups flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 2 tsp lemon zest
  • 1/4 cup butter, melted
  • 3/4 cup milk
  • if desired, for added lemon flavor, add 2-3 TBSP lemon juice


  • 5 TBSP flour
  • 1 cup milk
  • 1 tsp vanilla
  • 1 cup butter, softened
  • 1 cup sugar (granulated, not powdered!)



  1. Preheat oven to 350 degrees. Spray/grease and 8 x 8 baking dish.
  2. In a mixing bowl, whisk together flour, salt, sugar and baking powder.
  3. In a separate bowl, mix milk, egg, butter and lemon zest. Slowly add dry ingredients into wet ingredients and mix until combined.
  4. Pour into prepared pan and bake for 30 minutes or until knife inserted comes out clean.


  1. In a saucepan, whisk milk and flour over low heat. Continue stirring until mixture is very thick.
  2. Remove from heat, add in vanilla. Let it cool completely.
  3. In a mixing bowl, cream butter and sugar until fluffy.
  4. Add in cooled flour/milk mixture.
  5. Beat mixture until fluffy and resembles whip cream. This took me about 10 minutes with my stand up mix
  6. Frost on cooled cake.


  • the amount of frosting in this recipe is about double you will need for this cake.  So, cut the recipe in half or you can store leftovers in your fridge
  • cooking time includes making frosting

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 516Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 92mgSodium: 449mgCarbohydrates: 65gFiber: 1gSugar: 45gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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Thursday 28th of May 2020

I'm assuming the recipe calls for unsalted butter? Can anyone please confirm whether I should use salted or unsalted butter?

Erin Table for Seven

Thursday 28th of May 2020

Hi Karen- both will work just fine

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