Berry Lemon Snack Cake Recipe |

Berry Lemon Snack Cake

  • Author: Rebecca Blackwell
  • Yield: 24 squares


Tender squares of vanilla snack cake, spiked with lemon and berries and slathered with tart, sweet lemon icing. Plate and fork not required.



  • 5 large egg whites, at room temperature
  • 2 1/4 cups unbleached, all-purpose flour
  • 1/4 cup cornstarch
  • 1 2/3 cup granulated sugar
  • 1/3 cup vegetable shortening
  • 1/3 cup (5 1/3 tbsp) butter, at room temperature
  • 1 1/4 cup milk,  at room temperature
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • Zest from 2 large lemons (1 – 2 tbsp zest)
  • 1 tsp lemon extract
  • 1 tsp pure vanilla extract
  • 2 cups fresh or frozen berries


  • 6 tbsp butter, at room temperature
  • 3 cups powdered (confectioners) sugar
  • 67 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 tsp lemon extract
  • 1/4 tsp salt



  1. Preheat your oven to 350 degrees. Grease a 9×13-in baking dish with vegetable shorting or butter, or spray with non-stick baking spray.
  2. Using an electric mixer, beat the egg whites until stiff peaks form. Set aside.
  3. In the bowl of a standing mixer, add the rest of the snack cake ingredients except the berries. Beat on low to blend, then on medium-high for 2 minutes. With a rubber spatula or wooden spoon, gently fold in the berries and then the egg whites. Stir carefully so as to not beat all the air from the egg whites.
  4. Pour the batter into the prepared pan and bake in your preheated oven for 45-60 minutes, until a toothpick inserted in the center of the cake comes out clean.
  5. Remove the cake to a wire rack and allow to cool completely in the pan before icing.


  1. Add all the icing ingredients to a large mixing bowl and beat with an electric mixer until completely smooth. Adjust the amount of lemon juice and powdered sugar if necessary to achieve a spreadable consistency. Icing should be the consistency of yogurt.
  2. Spread the icing over the cake and allow it to set before cutting into squares, about 2 hours at room temperature or 1 hour in the refrigerator.
  3. Top with sprinkles if desired, cut into squares and serve.
  4. Cake will keep covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.