Tangy lemon cake that you can make and bake all in one pan.
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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® Margarine, melted
3/4 cup milk
3/4 cup powdered sugar
1 tablespoon Land O Lakes® Margarine, melted
2 to 3 teaspoons 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 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.
Explore reviews fromour online community
Very Delicious!! It's aroma while baking is irresistible!!
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!!!
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.
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!
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
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.
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.
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