Buttermilk Lemon Snack Cake

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tbsp lemon zest (about 1 large lemon)

• 2 tbsp lemon juice (freshly squeezed)

• 1 tsp vanilla extract

• ¾ cup buttermilk

Optional Glaze:

• ¾ cup powdered sugar

• 1–2 tbsp lemon juice (add slowly to desired consistency)

• Zest of ½ lemon for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8x8” square pan or line with parchment paper.

2. Whisk dry ingredients: In a medium bowl, sift together flour, baking powder, baking soda, and salt.

3. Cream butter & sugar: In a large mixing bowl, cream the butter and sugar together with a mixer until light and fluffy, about 3 minutes.

4. Add eggs & flavor: Beat in the eggs one at a time. Add lemon zest, lemon juice, and vanilla extract. Mix until well combined.

5. Combine wet & dry: Add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour. Mix until just combined — don’t overmix.

6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & glaze: Let the cake cool in the pan for 10 minutes, then remove to a wire rack. Once mostly cooled, whisk together glaze ingredients and drizzle over the top. Garnish with extra zest if desired.

Serving Ideas:

• Serve plain or with a dollop of whipped cream and fresh raspberries.

• Wrap individual pieces in parchment for lunchbox treats or picnic baskets.