284 28 Reviews Tangy lemon cake that you can make and bake all in one pan. 15 min Prep Time 1:15 Total Time 9 servings Ingredients Cake1 1/4 cups all-purpose flour1 cup sugar1 1/2 teaspoons baking powder1/2 teaspoon salt1 large Land O Lakes® Egg2 teaspoons freshly grated lemon zest1/4 cup *Land O Lakes® Margarine, melted3/4 cup milkGlaze3/4 cup powdered sugar1 tablespoon *Land O Lakes® Margarine, melted2 to 3 teaspoons lemon juice Lemon zest, if desired *Substitute melted Land O Lakes® Butter. Directions 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 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. Recipe Tips Nutrition Facts (1 serving) Calories 260 Cholesterol 20mg Carbohydrates 47g Protein 3g Fat 7g Sodium 270mg Dietary Fiber 1g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating Very Delicious!! It's aroma while baking is irresistible!! Posted September 13, 2016 by Krystal Rating Hi Bethany, it sounds like your oven may be running a bit low. Every oven is different, and when it is running at a lower temperature, this is a common baking failure. Give this a try, and hopefully it will help! If not, we are here Posted July 06, 2016 by Mallory Rating Hi Bethany! It sounds like you may need to bake the cake a bit longer. Every oven can vary in terms of temperature, so your oven could be running a bit low. Give this a try and see if it helps. If not, we are here to help. Happy baking! Posted July 06, 2016 by Mallory Rating I have made this cake several times, as a snack cake, and for a family reunion, and it was a big hit, and I have been asked for the recipe more than once. I doubled the recipe and baked in round layer pans, and even put a shot of white wine in the glaze, and it turned out well. A definite thumbs-up!!! Posted June 17, 2016 by Emma Rating I've made this a few times and the last few times, the cake collapsed in the center. I've since replaced my baking powder, but don't know if that was the issue I going to try making it in a bowl instead, but is it absolutely necessary to MELT the butter? Any suggestions would be appreciated. Posted June 10, 2016 by bethany Test Kitchen CommentFrom: MalloryHi Bethany! It sounds like you may need to bake the cake a bit longer. Every oven can vary in terms of temperature, so your oven could be running a bit low. Give this a try and see if it helps. If not, we are here to help. Happy baking!Posted July 06, 2016Test Kitchen CommentFrom: MalloryHi Bethany, it sounds like your oven may be running a bit low. Every oven is different, and when it is running at a lower temperature, this is a common baking failure. Give this a try, and hopefully it will help! If not, we are here Posted July 06, 2016 Rating As a snack cake it is okay. The first cake had little lemon tangy flavor, so the second cake I added a lot of lemon zest and juice. I compensated for the lemon juice in the total liquid needed with the milk. It was still okay flavor. However, it will work as a quick snack and be sure to let it cool completely. Both cakes fell a bit and seemed a bit flat. Posted May 08, 2016 by Joy Rating Such a easy everyday cake. Love it. I have lots of lemons this year and need many ways to use them. Thanks again for a great cake. Posted December 09, 2015 by Laura Rating Hello I am 11 years old and made this cake with ease, even when my little 2 year old sister helped out. I did do a few different things though.The recipe calls for a square pan but it is much more affective if you want to pop out the actual cake when you use a round pan. In addition to that it is also better if you mix the batter in a bowl not the actual pan itself. I also put a bit more than a little spray (Olive Oil) because if you don't you will have a lot of trouble popping the cake out of the pan. I hope my small variation of this recipe will help whoever wants to make this lemon cake in the future! Posted July 10, 2015 by Isabella Rating Love this cake. Great size for two person family. Did add 1tsp lemon extract to cake and put the zest in glaze. I like lemon flavor to be bold. Cake texture is moist and dense. Heavenly lemon cake!! Posted June 28, 2015 by Jeanie A. Rating Love this cake. Great for two people family. I added 1 tsp lemon extract to cake. And put the lemon zest in the glaze. The taste was perfect lemony heaven. Will be making this again. Cake texture is wonderful. Posted June 27, 2015 by Lori Rating My daughter absolutely loved this cake and it was so easy. Posted April 13, 2015 by Bridget Rating Go to recipe EVERY time! Hit at every club bake sale and one of my favorites. I just add a bit of frosting into the glaze to add some color and a slightly sweeter taste Posted March 11, 2015 by Jelena Rating I'm am getting started on. A cake I am 11years old and I am a pro baker I started training with cake boss and we worked really well and I love your recipes and I made one of your cakes and it was good didn't use all ingredents I changed some around into my own ingredents Posted January 17, 2015 by Juniya Rating Made this cake this morning. It was soooo good. Plan on making it again soon. Posted June 21, 2014 by Angel Rating 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. Posted July 28, 2013 by Lori Rating 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. Posted July 16, 2013 by Karen Rating 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. Posted February 09, 2013 by Ruby Rating 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. Posted December 10, 2012 by Elizabeth Rating My family loved this cake Posted October 27, 2012 by Lillian A. Rating Very easy to make my boyfriend loved these and hes extremely picky!! Posted October 25, 2012 by Odessa S. 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