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Lemon Cake Recipe


Makes: Makes about 12 servings.
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray 8 x 8 in. square 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 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 baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

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

2 tablespoons lemon juice

3/4 cup milk

2 tablespoons lemon zest

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Lemon Cake is rated 4.2 out of 5 by 20.
Rated 5 out of 5 by from the cake was very easy to make when I tasted the batter before I placed it in the pan it tasted like it had a lot of vanilla so I added an extra teaspoon or two to the batter and was able to taste the lemon in the cake... the icing however was very runny so I added extra sugar to it to also help with the overpowering flavor of the lemon and added a little bit of vanilla to help take away some of the lemon flavor which did work
Date published: 2015-07-19
Rated 5 out of 5 by from This recipe was very easy, but I needed to extend the baking time to 45 minutes. After 30 minutes went by, I kept checking in the middle with a toothpick and it was completely undone. I added 5 minutes, checked again, added 5 minutes... that's how I came at 45 minutes. Even though I increased the time, the edges and bottom did not burn. Might be because I cover my pans with the non-stick Raynold's wrap. Makes it much easier to take the cake out and separate from the wrap. I think my time was increased because the cake grew pretty thick, about 2inches. Like other reviewers, I can barely taste the lemon and I added extra juice and extra zest into the recipe. I did not make the icing because I don't generally like icings, so I have no comments on that. I gave 5 stars because it was super easy to make and tastes delicious.
Date published: 2014-02-24
Rated 5 out of 5 by from I like very much this recipe, is excellent for a hot day :)
Date published: 2013-06-11
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