This delicious fluffy Lemon-Vanilla Snack Cake is big enough for sharing with others or just leave it on your counter for you and your family to nibble on. Either way it won't last long! It's quick and easy to prepare: only 7 ingredients and just under 15 minutes to have it ready for the oven!
Preheat oven to 350F and prepare a rectangular baking dish (approximately 18 X 12 inches) by lining it with parchment paper. Allow the sides to hang over the edges to make the cake easy to lift out once it is baked.
In a large bowl combine eggs, sugar and vegetable oil. For best results, use a hand held mixer or egg beater until the mixture has increased in volume and is frothy (about 5 minutes). Alternately, use a handheld whisk and whisk vigorously! Stir in the grated zest of 1 lemon.
In a separate bowl, sift together the flour, baking powder, envelope of vanilla sugar and salt. Gently stir the dry ingredients into the wet ingredients until just combined. Do not over stir.
Pour the batter into the prepared pan and swirl around to evenly coat the pan. It will be very thin, that's normal as it will puff up while baking. Bake for 20-22 minutes until lightly golden on top and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
Cut into squares and dust lightly with powdered sugar before serving.
If this cake is too large for you, cut the ingredients in half and bake in a 9-inch square or circular cake pan.
Substitute 2 teaspoons of vanilla extract for the vanilla sugar.
Cut into 24 pieces instead of 18 for a smaller portion size.
This cake freezes well: wrap well in plastic wrap and freeze for up to 3 months. Defrost at room temperature before serving.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used as well as portion size.