Honey-Berry Lemon Snack Cake
Enjoy a delightful blend of sweet and tangy flavors in our Honey-Berry Lemon Snack Cake. This moist, fluffy cake is crafted with natural honey, fresh berries, and a hint of zesty lemon, making it a perfect treat for any time of the day. Ideal for sharing or savoring with a cup of tea, each slice brings a burst of fruity freshness.
Recipe - Welcome
Honey-Berry Lemon Snack Cake
0
Servings12
Cook Time75 Minutes
Calories310
Ingredients
2 cups Gold Medal™ All Purpose Flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 sticks butter (1 cup), room temperature
3/4 cup Nature Nate’s Natural® Honey
3 large eggs
1 1/2 tsp lemon zest, finely grated
1 Tbs lemon juice
2 tsp pure vanilla extract
1 1/2 cups fresh mixed berries (raspberries, blueberries, blackberries), plus extra for serving
powdered sugar, for dusting
Directions
- Preheat oven to 350° F. Spray an 8 x 8 square pan with cooking spray. Line the bottom with parchment paper.
- In a medium bowl, sift together the flour, baking powder, salt and baking soda. Set aside. In a large bowl, combine the butter and honey. Beat with an electric mixer until creamy. Add the eggs one at a time while mixing until fully incorporated. Add lemon zest, lemon juice and vanilla. While mixing, slowly add the flour mixture to the batter. Beat until just incorporated.
- Spread half of the batter into the prepared pan, and smooth out evenly. Sprinkle half of the berries over the batter. Pour and smooth out the remaining batter. Scatter with remaining berries. Bake until the cake is golden-brown and a toothpick inserted into the center comes out clean (about 50 minutes). Let cool for 15 minutes in the pan. Then, invert the cake onto a wire rack, and let cool completely.
- Slice cake, and dust with powdered sugar. Serve with additional berries.
Nutritional Information
Calories: 310, Fat: 18 g (11 g Saturated Fat), Cholesterol: 90 mg, Sodium: 150 mg, Carbohydrates: 36 g, Fiber: 1 g, Protein: 4 g.
0 minutes
Prep Time
75 minutes
Cook Time
12
Servings
310
Calories
Shop Ingredients
Makes 12 servings
Gold Medal All Purpose Flour - 32 Ounce
$3.29$0.10/oz
Brookshire's Double Acting Baking Powder - 10 Each
$2.69$0.27 each
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Baking Soda - 16 Each
$1.19$0.07 each
Brookshire's Salted Butter, 4 Quarters - 4 Each
$4.47 was $5.99$1.12 each
Nature Nate's Honey Co. Honey, Raw & Unfiltered, 100% Pure - 16 Ounce
$9.49 was $9.99$0.59/oz
Brookshire's Large Eggs - 18 Each
$4.29$0.24 each
Not Available
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
McCormick Pure Vanilla Extract - 2 Fluid ounce
$7.99 was $9.49$4.00/fl oz
Short Cuts Mixed Berry Bowl, Large - 0.68 Pound
$6.79 avg/ea$9.99/lb
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.79$1.40/lb
Nutritional Information
Calories: 310, Fat: 18 g (11 g Saturated Fat), Cholesterol: 90 mg, Sodium: 150 mg, Carbohydrates: 36 g, Fiber: 1 g, Protein: 4 g.
Directions
- Preheat oven to 350° F. Spray an 8 x 8 square pan with cooking spray. Line the bottom with parchment paper.
- In a medium bowl, sift together the flour, baking powder, salt and baking soda. Set aside. In a large bowl, combine the butter and honey. Beat with an electric mixer until creamy. Add the eggs one at a time while mixing until fully incorporated. Add lemon zest, lemon juice and vanilla. While mixing, slowly add the flour mixture to the batter. Beat until just incorporated.
- Spread half of the batter into the prepared pan, and smooth out evenly. Sprinkle half of the berries over the batter. Pour and smooth out the remaining batter. Scatter with remaining berries. Bake until the cake is golden-brown and a toothpick inserted into the center comes out clean (about 50 minutes). Let cool for 15 minutes in the pan. Then, invert the cake onto a wire rack, and let cool completely.
- Slice cake, and dust with powdered sugar. Serve with additional berries.