These scrumptious from scratch Lemon Snack Cakes are filled with lemon creme and topped with lemon frosting. Perfect recipe for dessert or the lunchbox.
Course Dessert, Snack
Cuisine American
Keyword lunchbox cakes, mini desserts, snack cakes
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 16Snack Cakes
Calories 402kcal
Author Tiffany bendayan
Ingredients
For Lemon Cake
2cupsCake Flour*
1 1/4cupsSugar
1tablespoonBaking Powder
1teaspoonSalt
1teaspoonLemon Zest
7Eggsseparated
1/2cupUnsalted Buttermelted
1/2cupMilk
1/4cupLemon Juiceabout 2 lemons
For Lemon Crème
7.5 oz Marshmallow Creme(1 jar)
1/2cupUnsalted Butter
2teaspoonsLemon Juice
1teaspoonLemon Zest
Lemon Frosting
1/2cupUnsalted Butter
2cupsConfectioners Sugar
2teaspoonsLemon Juice
US Customary - Metric
Instructions
For Lemon Cake
Preheat oven to 350°F.
Spray a 9x9” square baking pan with nonstick spray
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 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
Invert the pan into the baking rack and unmold
Cool cake completely
Wrap the cooled cake in plastic and freeze for a couple of hours for easy cutting and stuffing
For Lemon Crème
Mix all the ingredients together until creamy
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
Lemon Frosting
Place butter, lemon juice and sugar into a bowl
Mix on medium speed until nice and creamy
Place the frosting into a piping bag fitted with a large Icing tip
Slowly Pipe the frosting over surface
Enjoy!
Notes
You may use all purpose flour instead of cake flour