When you’re craving something sweet but don’t want to go overboard, Lemon Oatmeal Snack Cake is the answer. It’s a simple treat that can be enjoyed any time of day! Whether you’re a fan of oatmeal, lemon, or both, this cake will become a go-to for any time you need a little something sweet without the guilt.

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Why You’ll Love Lemon Oat Snack Cake

1. Light & Moist: The oats in this cake help keep it moist, while the lemon zest adds a burst of fresh flavor. It’s a cake that feels indulgent, but isn’t too heavy, making it perfect for snacking throughout the day.
   
   
2. Zesty Lemon Flavor: If you’re a fan of citrus, the tangy lemon flavor will brighten your day. The lemon zest and juice add just the right amount of zing, making this cake refreshing and lively without being overly tart.
   
   
3. Wholesome Ingredients: Oats are the star ingredient in this cake, which gives it a hearty, whole-grain base. Combined with other simple ingredients, this cake is the perfect combination of healthy and tasty. Plus, it’s a great way to sneak in some fiber.
   
   
4. Easy to Make: With just a few pantry staples, you can whip this cake up quickly, no complicated techniques required. It's a great option when you want something homemade, but don’t have much time to spend in the kitchen.
   
   
5. Versatile: You can enjoy this cake plain, or take it to the next level with a simple glaze, a dusting of powdered sugar, or even a dollop of whipped cream. It’s a blank canvas for your creative toppings!
   
   

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Gluten Free Lemon Oat Snack Cake Recipe

Ready to bake these delightful treats? Here’s a simple, foolproof recipe for lemon oatmeal snack cake that will have you hooked after just one bite.

Ingredients:

• 1/2 c. butter, softened (1 stick)
• 1/2 c. brown sugar
• 1/4 c. coconut sugar
• 1 tsp. vanilla
• 1 Tbsp. orange juice, creamer, or milk
• 1 egg + 1 egg yolk
• 1/2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. gluten free flour blend (I used 1/2 c. of oat flour)
• 1 c. old-fashioned or rolled oats

Lemon Curd

• 14 oz. sweetened condensed coconut milk
• Zest of 1 lemon
• 1/2 c. lemon juice
• 2 egg yolks
• Salt

Crumble Topping

• 1/4 c. brown sugar
• 2 Tbsp. gluten free flour
• 1/4 c. oats
• 3 Tbsp. butter, cold and cubed

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How to Make Gluten Free Lemon Oat Snack Cake

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper for easy removal of the bars later.
   
   
2. Whisk the Batter: In a large mixing bowl, cream the butter, brown sugar, and coconut sugar. Then, beat in the vanilla, orange juice, and eggs. Next, beat in the cinnamon, baking soda, salt, and gluten free flour. Finally, stir in the oats. Pour the batter into the baking pan and spread evenly with a knife, spoon, or spatula.
   
   
3. Bake: Place the oatmeal cake in the oven and bake for 15 minutes.
   
   
4. Prepare the Lemon Curd: In a medium mixing bowl, beat the sweetened condensed milk, lemon zest, lemon juice, egg yolks, and salt. Then, pour the lemon curd over the oatmeal cake.
   
   
5. Make the Crumble Topping:  In a small bowl, combine the brown sugar, gluten free flour, and oats. Then, add the butter. Use clean hands, a pastry blender, or a fork to cut in the butter. Mixture should resemble coarse crumbs. Next, sprinkle the mixture over the lemon curd, creating a generous crumble topping.
   
   
6. Bake: Return cake to the oven and bake for an additional 15-20 minutes.
   
   
7. Cool and Slice: Allow the cake to cool completely in the pan on a wire rack before slicing into squares or rectangles. If you want extra lemon flavor, you can dust the bars with powdered sugar or add a lemon drizzle before serving.
   
   
8. Enjoy! This lemon oatmeal snack cake is best enjoyed at room temperature or chilled in the fridge. Store in an airtight container for up to 5 days—or freeze for longer storage.
   
   

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Tips for Success

• Use Fresh Lemon Juice and Zest: Fresh lemon juice and zest are key to bringing that vibrant citrus flavor to the cake. Don’t rely on bottled lemon juice for the best results.
  
  
• Make It Dairy-Free: To make this cake dairy-free, use plant-based milk/creamer (like almond or coconut milk) and substitute the butter with a dairy-free version (like coconut oil or margarine).
  
  
• Add-ins: Feel free to get creative with mix-ins. Fresh blueberries, poppy seeds, or even chopped almonds would complement the lemon flavor beautifully and add a fun texture.
  
  
• Storage: This cake stays moist for a few days if stored in an airtight container at room temperature. I prefer to store in the fridge. You can also freeze individual slices for a quick snack later on—just wrap them tightly in plastic wrap and place in a freezer-safe container.
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Craving more???

Gluten Free Lemon Brownies

Key Lime Baked Oatmeal Cups

Gluten Free Oatmeal Cookies