Tangy lemon cake that you can make and bake all in one pan. Could it be any easier?!
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1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large Land O Lakes® Egg
2 teaspoons freshly grated lemon zest
1/4 cup Land O Lakes® Butter with Canola Oil, melted
3/4 cup milk
3/4 cup powdered sugar
1 to 2 tablespoons lemon juice
Lemon zest, if desired
*Substitute melted Land O Lakes® Butter.
Heat oven to 350°F. Lightly grease 8-inch square baking pan.
Combine flour, sugar, baking powder and salt in prepared pan. Make 2 indentations in flour mixture. Set aside.
Combine egg and lemon zest in bowl with fork; pour into 1 indentation. Pour melted Butter with Canola Oil 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 and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake. Sprinkle top of cake with additional lemon zest, if desired.
One medium lemon will yield about 1 tablespoon grated zest and 2 to 3 tablespoons juice.
Warmer weather calls for fresh, fruity, citrus flavors. We have refreshing ways to make muffins, quick breads and cakes that taste just as good as the spring sunshine feels.