Honeyed Lemon-Berry Snack Cake Recipe

This Honeyed Lemon-Berry Snack Cake is a moist and fluffy recipe, which is made with honey and unsweetened applesauce. It’s a no-fuss recipe for the perfect snack, ready in about 1 hour 15 minutes.

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Honeyed Lemon-Berry Snack Cake Ingredients

For the Lemon-Berry Snack Cake:

• Nonstick cooking spray
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 large eggs, separated
• 3/4 cup orange blossom or clover honey
• 2/3 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons finely grated lemon zest
• 1 1/2 cups frozen raspberries, blueberries, blackberries or a combination

For the Honey-Lemon Glaze:

• 2 tablespoons honey
• 2 tablespoons freshly squeezed lemon juice

How To Make Honeyed Lemon-Berry Snack Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with nonstick cooking spray.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
3. Combine Wet Ingredients: In a large bowl, whisk together the 3 egg yolks (set the whites aside), 3/4 cup honey, applesauce, vegetable oil, 1 tbsp lemon juice, vanilla, and lemon zest until smooth and well-combined.
4. Make the Batter: Add the dry ingredients to the wet ingredients and mix with a spatula just until no dry streaks of flour remain. Do not overmix.
5. Whip Egg Whites: In a separate, scrupulously clean bowl, beat the 3 reserved egg whites with an electric mixer on high speed until stiff peaks form. This is the key to the cake’s light texture.
6. Fold and Add Berries: Gently fold the beaten egg whites into the cake batter in two additions, being careful not to deflate the air. In a small bowl, toss the frozen berries with 1 tablespoon of the dry flour mixture (this prevents them from sinking).
7. Combine and Bake: Gently fold the floured frozen berries into the batter. Pour the final batter into the prepared 9×13 pan and spread it into an even layer.
8. Bake the Cake: Bake for 35-40 minutes, or until the cake is golden brown and a wooden pick inserted into the center comes out clean.
9. Glaze the Cake: While the cake is baking, make the glaze by whisking the 2 tbsp honey and 2 tbsp lemon juice in a small bowl. As soon as the cake comes out of the oven, brush the glaze evenly over the hot surface. The heat will help it soak in.
10. Cool and Serve: Let the cake cool in the pan on a wire rack for at least 20-30 minutes before slicing into squares. Serve warm or at room temperature.

Recipe Tips

• Why separate the eggs? Beating the egg whites separately and folding them in at the end (like a meringue) is the “secret” to a “snack cake” that is still incredibly light, fluffy, and “featherlight,” even with all the fruit.
• Why use frozen berries (and don’t thaw them)? Frozen berries are perfect for this. They hold their shape and won’t bleed and turn the entire batter purple. Tossing them in a spoonful of flour before folding them in helps suspend them in the batter so they don’t all sink to the bottom.
• What does the applesauce do? The unsweetened applesauce is a fantastic ingredient that adds moisture and a subtle fruitiness, allowing you to use less oil while still getting a very tender cake.
• How do I avoid a tough or dense cake? Do not overmix the batter. When you combine the wet and dry ingredients, stir just until the flour disappears. When you fold in the egg whites and berries, do it gently with a spatula, stopping as soon as they are incorporated.

What To Serve With Honeyed Lemon-Berry Snack Cake

This cake is the perfect simple snack and needs very little accompaniment.

• A hot cup of tea (like Earl Grey) or coffee
• A dollop of plain Greek yogurt (for a breakfast-y feel)
• A light dusting of powdered sugar (if you skip the glaze)

How To Store Honeyed Lemon-Berry Snack Cake

• Room Temperature: This cake is best stored at room temperature. Cover the pan tightly with foil or plastic wrap. It will stay moist and fresh for 3-4 days.
• Freeze: You can freeze the cake, either as a whole (unglazed) or in individual, wrapped squares, for up to 3 months. Thaw at room temperature.

Honeyed Lemon-Berry Snack Cake Nutrition Facts

(Per serving, assuming 15 squares)

• Calories: ~230 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 37mg
• Sodium: 210mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 19g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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