Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Tangy lemon cake that you can make and bake all in one pan..
Heat oven to 350°F.
Combine flour, sugar, baking powder and salt in lightly greased 8-inch square baking pan. Make 2 indentations in flour mixture. Set aside.
Combine egg and lemon zest in small bowl with fork; pour into 1 indentation. Pour 1/4 cup melted margarine in other indentation. Pour milk over all; mix well. (Some lumps will remain.)
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine powdered sugar, 1 tablespoon melted margarine and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake. Top each serving with lemon zest, if desired.
Dietary Fiber: 1g
Made this cake this morning. It was soooo good. Plan on making it again soon.
LOVE this recipe! We use fresh lemon juice for part of the liquid and reduce the milk by that amount and it's even more lemony. Also try it with fresh lime or a combination of lemons and limes for a bit of a twist. Also add some zest to the icing for added fresh citrusy flavor.
This cake was amazing. It had a wonderful taste, but it had a "baked from scratch" texture which really floored me! I can't remember the last time I made a lemon cake with such a perfect texture. I did use butter, though -- I never have margarine in my house. The only thing I would suggest is maybe adding a teaspoon of lemon extract into the batter with the liquid ingredients if you want more lemon flavor. I added a couple of drops of lemon extract (and I literally mean 2 or 3) into the glaze. I can't wait to make this again -- and I want to add raspberries to the batter next time! I also think this cake would be a great base for a fruit topping. Enjoy this cake, it's definitely a keeper.
I had to cook this a bit longer than suggested-maybe that was the extra teaspoon of lemon juice I added to the batter after setting some aside for the glaze-I don't know. So, maybe the extra liquid is what led to a longer cooking time which in turn made it come out a bit drier than I would have liked it or maybe dried out too much while cooling. It has a nice taste to it but maybe a cup of sugar is a wee bit too much for the amount of cake it makes. The glaze is absolutely to die for! It's just that yummy! I think I'd like to double the amount of glaze and put it on top of another lemon cake recipe.
Great cake. I'd never hesitate to make it for any occasion. I made it differently; mixing the ingredients in a separate bowl, and poured it into a greased & floured baking pan. It's came out perferct. Thanks soooo much for that recipe.
My family loved this cake
Very easy to make my boyfriend loved these and hes extremely picky!!
Great cake to make when in a hurry. I made mine in a bowl and poured it into the pan. My husband and friends loved it
My grandmother (93 years old) gave me this recipe last summer. She's been making it for a while, and it's always delicious. I was surprised to learn it was made with margarine, and not butter! It's a very intense, and savory lemon cake that is moist and delicious. I took it to a dessert table at a luncheon, and although it's not necessarily a "pretty" cake, it got raves!
this is the best cake ever that has lemons in it and taste good
this cake was the bomb it was delicousyoso
i rate this a 5 plus and its sooo wonderful! i added extra lemon zest to the filling and also extra lemon juice...i just love lemon and this is the best bar recipe that i have ever tried!
Tried this for the first time-I only make double batches of anything (neighbors) and had to just make this like a regular cake mixing in separate bowl instead of in the pan. I lightly greased and floured a 13x9 baking pan and of course just doubled all ingredients and it's a delightfully light cake! I am glad to know that I could "finiggle" the recipe with positive results ;)
A quick cake to bake for my kids' lunch boxes. They ask for me to make it often. Thank you for a light and lovely cake that is easy to make!
After cooking the Thanksgiving meal alone, I wanted to make a desert, but, I was fairly wiped out, when I found this very quick and easy recipe on the inside cover of my Land O' Lakes sticks box. It was like a God send. I had all the ingredients on hand, and being able to make it in one pan was an added bonus. We loved it, we are both lemon fans as well as cake fans. I recommend it to anyone short on time, or people who just like quick, easy and delicious deserts. Thank you for the unexpected rescue. Happy holiday season, Peace, Joy, kindness and Love to all.Melinda Murray, Las Vegas, NV
I've tried this recipe twice, it came out really good, very easy, very refreshing cake. I also double the glaze since my husband really love it. I'll do it again soon. This cake is really a good snack for Summer!
Excellent flavor, nice texture, bright and lovely.
After searching many recipe sites for a good lemon cake I have decided that I have found the right one! Very moist and perfect amount of lemon taste. I made one last night, and already had to make another one this morning!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1272
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Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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