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These scrumptious from scratch Lemon Snack Cakes are filled with lemon creme and topped with lemon frosting. Perfect recipe for dessert or the lunchbox.

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 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 Snack Cakes
Calories 402 kcal
Author Tiffany bendayan


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 Jar of Marshmallow Creme
  • 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


For Lemon Cake

  1. Preheat oven to 350°F.

  2. Spray a 9x9” square baking pan with nonstick spray

  3. In a bowl, mix the salt, baking powder, 1 cup sugar and flour together with a fork

  4. In another bowl place the egg yolks and using a mixer, whip for 5-7 minutes until the yolks become thick and pale

  5. Slowly add the flour mixture alternating with the butter and lemon juice. Finally mix in the lemon zest

  6. In another bowl, beat the egg whites until stiff 

  7. 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

  8. Pour the batter into the prepared pan and bake until golden brown, about 20-30 minutes

  9. Remove from the oven and place on baking rack for 20 minutes

  10. Invert the pan into the baking rack and unmold 

  11. Cool cake completely

  12. Wrap the cooled cake in plastic and freeze for a couple of hours for easy cutting and stuffing

For Lemon Crème

  1. Mix all the ingredients together until creamy

  2. Spoon the crème into a piping bag and snip the bottom 

  3. Remove the cake from the freezer and cut into small snack cakes 

  4. With a knife, make deep 3 incisions over the surface of the cakes making sure you leave a large pocket for the crème

  5. Insert the piping bag into each pocket and squeeze to stuff the pastries

  6. Clean the tops of the cake and refrigerate while you make the frosting

Lemon Frosting

  1. Place butter, lemon juice and sugar into a bowl

  2. Mix on medium speed until nice and creamy

  3. Place the frosting into a piping bag fitted with a large Icing tip 

  4. Slowly Pipe the frosting over surface 

  5. Enjoy!

Recipe Notes

You may use all purpose flour instead of cake flour

Nutrition Facts
Lemon Snack Cakes
Amount Per Serving (1 snack cake)
Calories 402 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 118mg39%
Sodium 179mg8%
Potassium 131mg4%
Carbohydrates 54g18%
Sugar 39g43%
Protein 4g8%
Vitamin A 650IU13%
Vitamin C 2.3mg3%
Calcium 59mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.