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Lemon Cake Recipe


Makes: Makes about 16 servings.
Skill Level: None
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Step 1

Preheat oven to 350°F. Spray 10 x 10 in. pan with vegetable pan spray.

Step 2

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

Step 3

Bake 30-33 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 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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1 1/2 teaspoons pure vanilla extract

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all-purpose flour

3 cups all-purpose flour

baking powder

1 tablespoon baking powder

salt

1 1/2 teaspoons salt

unsalted butter

3/4 cup (1 1/2 sticks) unsalted butter (, softened)

granulated sugar

2 cups granulated sugar

eggs

4 eggs

lemon juice

2 tablespoons lemon juice

milk

1 1/2 cups milk

lemon zest

1/2 teaspoon lemon zest

solid vegetable shortening

1/4 cup solid vegetable shortening

butter

1/4 cup (1/2 stick) butter (, softened)

sifted confectioners' sugar

2 cups sifted confectioners' sugar

Additional lemon juice or milk

Additional lemon juice or milk (, as needed)

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Lemon Cake is rated 4.6 out of 5 by 5.
Rated 4 out of 5 by from Great for stacking A friend asked me to bake her wedding cake as a favor and wanted a lemon cake. This one proved perfect for stacking. It has a great crumb too. Make sure it does not get too cold as the density is too much when it is cold. Also, the lemon taste is faint. I would suggest adding more lemon juice (maybe a tablespoon). Since I had already baked it, I added a layer of lemon curd under the icing and that really pulled the lemon flavor out of the cake nicely!
Date published: 2017-07-18
Rated 5 out of 5 by from I made this for a very special "date night" dessert. It turned out very good but had a semi grainy texture. I don't really like lemon desserts but it was good. I was a little nervous about making it in the small square pan but it worked out great. The icing recipe is off and most people can tell that just by reading it. So my suggestion is don't even make it just look up the lemon icing recipe in the icing section. I would also suggest having it with a cup of coffee...dare I say it...in the morning :) Turned out great
Date published: 2013-01-28
Rated 5 out of 5 by from Always make as 9x13 instead of 10x10; works fine. Delicious and moist lemon cake; nice dense texture. Cake and icing go well together for a refreshing lemon taste. Have made several times and it is always a hit. Will continue to be my standard lemon cake.
Date published: 2012-11-22
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