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Lemon Cake 9 x 13 Zoom

Lemon Cake 9 x 13 Recipe


Makes: 15 Servings
Skill Level:

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Step 1

Preheat oven to 350°F. Spray 13 x 9 in. pan with vegetable pan spray.

Step 2

In medium bowl, combine flour, baking powder, baking soda and salt; mix well. In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix until smooth. Add flour mixture to butter mixture alternately with milk and lemon juice, beating well after each addition. Stir in lemon zest. Place batter in prepared pan.

Step 3

Bake 37-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Remove from pan; cool completely.

Step 4

For icing, beat shortening and butter in large bowl with electric mixer until light and fluffy. Add lemon juice and zest; mix well. Gradually add confectioners? sugar, one cup at a time, beating well on medium speed. If icing is dry, add additional lemon juice or milk and beat at medium speed until light and fluffy. Color as desired with icing color. Ice cake and if desired, garnish with fresh lemon zest curls and mint.

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Ingredients

Products

<b>Cake Batter</b>

<b>Cake Batter</b>

all purpose flour

4 1/2 cups all purpose flour

baking powder

2 tsp. baking powder

baking soda

1-1/2 tsp. baking soda

salt

1 tsp. salt

unsalted butter

1 cup (2 sticks) unsalted butter (, softened)

granulated sugar

2-1/2 cups granulated sugar

eggs

5 eggs

milk

1-1/2 cups milk

lemon juice

3 tbsp. lemon juice

lemon zest

1 tsp. lemon zest

&lt;b&gt;Icing&lt;/b&gt;

<b>Icing</b>

solid vegetable shortening

1/4 cup solid vegetable shortening

butter

1/2 cup (1 stick) butter (, softened)

sifted confectioners&#39; sugar

4 cups sifted confectioners' sugar

Additional lemon juice or milk

Additional lemon juice or milk

Lemon Yellow Icing Color

Lemon Yellow Icing Color

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$8.99

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Lemon Cake 9 x 13 is rated 3.5 out of 5 by 2.
Rated 4 out of 5 by from Lots of cake I wanted a lemon cake recipe that made enough batter to make 2- 9" cake layers. Well, this is it. It makes a lot. As it turned out, I actually made 3- 8" cakes instead. My husband thought the cake was a little dry. A hint of lemon comes thru on the taste test. I also made the lemon cake filling from the Wilton site and lemon cream cheese icing. It was a little rich, but tasted good. I received many compliments.
Date published: 2017-04-17
Rated 3 out of 5 by from In directions it states add eggs and vanilla but in the batter ingredients there isn't vanilla listed. So I added about 1 1/2 teaspoon to batter. Cake took nearly 60 minutes probably could have gone closer to 65. Cake will look a dark color if using real butter. I tried with both butter and one with margarine. Not much difference in taste but I noticed a color difference. This makes a thick cake would make a much better layered cake really. Otherwise taste was good.
Date published: 2012-08-06
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