Are you ready to transform your ordinary afternoon into a burst of sunshine and flavor? This Berry Lemon Snack Cake is not just a dessert – it's a slice of pure happiness that combines the zesty brightness of lemon with the sweet, juicy pop of fresh berries. Perfect for those moments when you crave something light, refreshing, and utterly irresistible, this cake will become your new go-to treat that impresses everyone from family to unexpected guests!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ cup milk
- 1 cup mixed berries (blueberries, raspberries)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and fresh lemon zest until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the mixed berries using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, cut into 8 equal squares and serve. Optional: dust with powdered sugar or add a light lemon glaze if desired.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for the smoothest, most even batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Berry Placement: Toss your mixed berries in a little flour before folding into the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay – they keep the cake from being dry.
- Cooling is Crucial: Let the cake cool completely before cutting to ensure clean, neat slices.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
