Lemon Cake Squares

"Easy to make. Very lemony. I like these because I always have the ingredients on hand."
 
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photo by Redsie photo by Redsie
photo by Redsie
photo by Redsie photo by Redsie
Ready In:
45mins
Ingredients:
10
Yields:
40 squares
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ingredients

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directions

  • Preheat oven to 350F.
  • Cream margarine and sugar.
  • Stir in eggs.
  • Stir in vanilla.
  • Combine flour, baking powder, and salt.
  • Stir into creamed mixture.
  • Stir in the milk until well combined.
  • Pour into a greased and floured 13"X 9"X 2" pan.
  • Bake at 350F.
  • for 25 minutes.
  • Combine lemon juice and sugar.
  • Spoon over hot cake.
  • Bake at 350F.
  • for 5 minutes.
  • Cut while still warm into squares.

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Reviews

  1. Super simple. The only thing I changed was grease and SUGAR the pan, instead of grease and flour the pan. Lovely little sparkley cake!
     
  2. YUUUMY Delicious.. I listened to every one and only put in 1 CUP of sugar and the cake was plenty sweet enough. I also used a ½ teaspoon of lemon extract in the cake mix. I will make this often it is simple and like MaeEast says most of the time these ingredients are on hand. This is a good dessert because you don’t have to wait for it to cool.. Thank you
     
  3. I made these for a wedding shower this weekend and got lots of compliments! They had a nice lemon flavor and were nice and moist! I made a few slight changes. I made a double batch and baked it in a 9x13, but I think it was actually too much batter (maybe 1 1/2 batch would be better). I also added lemon zest to the batter, which was a really nice touch. Finally, I cut down the sugar (my habit) to 2 cups (1 per batch). I look forward to making these again!
     
  4. I can't say how delighted I am to have found this recipe! Once I started munching I couldn't quit & they couldn't be easier to make (maybe not such a good deal:o) I cut the recipe in half, baking it in a round cake pan & it turned out wonderful. A yummy light cake w/ a little zing of lemon. (Just a note: the vanilla is not in order with when to include it) Thanks for posting!
     
  5. My daughter requested lemon cake for Thanksgiving this year... I'm not sure the cake will last that long. It's fantastic!! I followed the recommendations and added 1/2 tsp of lemon extract to the batter. I also reduced the sugar that goes on top (1/3 cup lemon juice + 1/3 cup sugar). It's fluffy and light and a great balance of sweet and tart. I'll definitely make this again - probably before Thanksgiving gets here!
     
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Tweaks

  1. We love this recipe. I use 5 Tbsp of oil instead of the margarine and I cut the sugar in the cake down to one cup (it really doesn't need more than that). I've experimented with Splenda and I find that if I use one full cup of Splenda, the cake is much heavier and won't rise as much. So instead I use about half a cup of sugar and half a cup of Splenda, which comes out fine. I also use half a cup of water instead of the milk. This comes out great and I make it very often. Thank you for a lovely recipe!
     
  2. Gluten Free Version: I was in the mood for something lemony. I made a double reciple cake in a Bundt pan instead of the square pan. My husband and my sister, who is picky, loved it. I substituted All Purpose Gluten free flour instead of wheat flour, used (less sugar) one cup Stevia in the Raw and one cup sugar. Added an extra 1/4 teaspoon baking powder because of the change with the stevia. I also added two teaspoons almond extract because I love the taste of almond. For the topping, I had a lot of grapefruits so I used 1/3 cup grapefruit juice and 1/3 cup fresh squeezed lemon juice. I also added a teaspoon of the almond extract. What can I say? This is an excellent recipe. Thanks so much and thanks everyone for posting your substitutions. It really helped.
     

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