Lemon Snack Cakes

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

Cook Time 30

Total Time 50

Servings Snack Cakes

Calories 402kcal

Author Tiffany bendayan

Ingredients

For Lemon Cake

2 cups Cake Flour *
1 1/4 cups Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1 teaspoon Lemon Zest
7 Eggs separated
1/2 cup Unsalted Butter melted
1/2 cup Milk
1/4 cup Lemon Juice about 2 lemons

For Lemon Crème

7.5 oz Marshmallow Creme (1 jar)
1/2 cup Unsalted Butter
2 teaspoons Lemon Juice
1 teaspoon Lemon Zest

Lemon Frosting

1/2 cup Unsalted Butter
2 cups Confectioners Sugar
2 teaspoons Lemon 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

Nutrition