Since it’s a snack cake that means I can have two pieces, right? One for snack and one for dessert? No?
I make it a priority that I never go to the grocery store hungry. Like, NEVER. I either eat just before or I bring a protein bar. Sometimes I get an Americano to fill up my tummy, but I never, ever go without a meal. For someone like me, grocery shopping while hungry is like putting someone who just quit drinking in a bar: Hungry Dorothy while shopping = buy ALLTHETHINGS.
What I hate is that, even though I have this rule and I follow it religiously, sometimes it’s just not enough. I’ve eaten a meal, I’ve eaten a protein bar, and I’ve polished off a grande coffee but darn it, those pound cakes look goooooooood.
Last weekend I had one of those moments. I walked by the bakery section in Walmart and spotted the lemon pound cakes. Instant drool flooded my mouth and I wanted the entire package – STAT. Knowing that, as good as that delightfully lemon flavor would taste, it still wouldn’t be as good as homemade. I managed to skirt through the produce section and make it through the checkouts without grabbing a carton or three.
However, when I got home, the craving for lemon was still there. I had been planning to make a decadent peanut butter bar but that was not going to cut it. I needed lemon and I needed cake and I needed it RIGHT THAT MINUTE.
So my peanut butter bars became a Lemon Snack Cake. In the interest of you not thinking I’m a disgusting person, I won’t tell you how much of the cake I ate. Let’s just say it was only one slice.
Snack cake is kind of an oxymoron because normally cake is not a snack. Cake is a dessert. And pretty much, this snack cake is just cake, baked in a 9×13 pan. The only major difference between cake and snack cake? The frosting.
Normally when I make a cake I make huge gobs of delicious frosting. I layer it on thick and add a filling. This cake has a simple lemon glaze so it’s lighter than your regular sheet cake. It’s also easier to serve and store, making this the perfect potluck party dessert!
Remember back a few weeks ago when I made that mango julius? I told you all about how I love to substitute almond milk for milk in most of my recipes? Well, I did that again with this snack cake!
The original cake recipe called for regular milk. Instead of that, I decided to use Almond Breeze Original Almond Milk. I love all of their almond milk varieties (unsweetened vanilla is my absolute favorite) and you can substitute it whenever milk is called for in any recipe.
Almond Milk is lactose and soy free, making it the perfect substitute for those with dairy allergies. This cake is dairy-free, except for the glaze. I used butter in that recipe but you could substitute coconut oil or vegan butter sticks. Either would make the perfect lemon glaze for this cake.
I think snack cake is my new favorite thing. I mean, it’s cake you can eat for snack OR dessert. It’s easy to store and you don’t have to worry about the frosting sitting out on the counter. You can make and take this recipe right in your 9×13 pan so it’s the perfect potluck cake.
I ate mine straight with the glaze. But you could add berries, whipped cream, or even ice cream! The cake has a light lemon flavor and the glaze adds the citrus punch you expect from a lemon dessert.
Oh, and did I mention the cake comes together in one bowl? It’s easy, fast, and you can’t mess it up, I promise.
This totally satisfied my lemon craving last weekend. I hope it satisfies yours!
Lemon Snack Cake
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Almond Breeze Almond Milk
- 1/2 cup fresh lemon juice about 2 large lemons
- 2/3 cup vegetable oil
- Zest of 2 large lemons
- 1 teaspoon vanilla extract
- 2 large eggs
For the Glaze:
- 2 tablespoons unsalted butter melted
- 2 cups powdered sugar
- 2 tablespoons Almond Breeze Almond Milk
- 2 tablespoons fresh lemon juice
- pinch of salt
- Preheat oven to 350°F. Spray a 9x13” pan with nonstick cooking spray (the kind with flour) or grease the pan with butter or shortening.
- Stir the flour, sugar, baking soda, baking powder, and salt in a large bowl. Add the almond milk, lemon juice oil, zest, and extract. Mix with a hand mixer until moistened. Add the eggs and mix for about 1 additional minute, until the mixture is combined and no lumps remain. Pour into pan.
- Bake 30-35 minutes, until a toothpick comes out clean. Cool completely.
- To make the glaze: whisk all ingredients in a medium sized bowl. Let sit 3 minutes to cool slightly, then pour over cake. Spread as needed. Let sit for about 10-15 minutes to let the glaze set before serving.
- Serving suggestion: serve with fresh berries. Or, skip the glaze and serve with whipped cream or ice cream.
Nutritional information not guaranteed to be accurate
This post was sponsored by Almond Breeze. All opinions are 100% my own. Thank you for supporting the brands I love that make Crazy for Crust possible!
Last Updated on September 28, 2020
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 11, 2015