Lemon Cake Squares

Super simple. The only thing I changed was grease and SUGAR the pan, instead of grease and flour the pan. Lovely little sparkley cake!

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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

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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!

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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!

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I love this recipe. It is my new go to recipe when I want a quick lemon dessert. I improvised a little by adding the juice of half a lemon and lemon zest from one lemon in the batter also. This is so light and fluffy and extremely habit forming. I have a Meyer lemon tree so I use those. They are juicier and are almost a cross between and orange and a lemon. Makes this cake wonderful!
If you like lemon, you will love this cake!

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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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Lovely. This is especially nice made with fresh Meyer lemons. I used real butter, and halved the sugar. Also, rather than the vanilla, I scraped the seeds from a one inch length of vanilla bean and added the zest of my lemon to the batter. In my first attempt, I tried reducing the sugar by half in the topping and it ended up tasting like lemonade concentrate on top of the cake. The next time I used equal parts (scant 1/3 c) Meyer lemon juice and sugar. Meyer lemons, a cross of lemons and mandarin oranges, are not as tart as regular lemons. This was a nice combination. Neither too sweet, nor too sour.

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I like it, but next time I will use a little less sugar. Thanks for the recipe.

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I may be sorry I discovered this lemony delicious recipe, it's incredibly addictive!! Chocked full of rich lemony flavor! I made in a 9x9" pan, adjusting the baking time as needed, otherwise making as directed. It's very likely I will be making this a lot!! Thank you so much, MaeEast!

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This recipe was the best! Our family has recently been on a diet, and we have cut out most sweets. I made the Lemon Cake Squares for them and they loved it. Everyone fought over the last piece! It was so easy to make, and I had everything I needed. No special trips to the store for this recipe! It also was so easy to make my four year old did most of it. Thanks for submiting this wonderful recipe. It's a new family favorite!

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I followed the suggestions to reduce the sugar & added lemon zest & lemon essence to the cake batter. I baked in a round cake tin as wanted a traditional looking cake. We intitally tried the cake without the lemon/sugar topping - it was nice enough but nothing outstanding. So I decided to make the topping (which I made 50/50 juice & sugar) - omg - talk about a different cake - it was divine & made it incredibly moist. I will definitely make it again with these changes - but will also use Apostolic's suggestion! I have given the recipe 4 stars because I think without the zest & essence in the cake, it wouldnt have been quite as good - but with them, it was definitely 5 star.

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We liked this ok. We were craving my grandmas lemon cake, but I didn't have any lemon jello around, so I thought that we would try this instead. I would give the batter 4 stars...I could have drank the stuff, but the cake was only so-so. I added extra lemon on the side to dip it in, and that tasted pretty good!

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These were fantastic!! I did make a few changes though, so I'll just leave comments. First off, I was out of granulated sugar. AND brown sugar. (I don't know how this can happen, but there you are!) So, I used soft demerara sugar; 1 cup for the batter and 1/3 cup for the topping. This was still plenty sweet, so I think the amount listed would be a bit much for me! Also, I used half lemon and half lime juice as my citrus fruit situation = 1/2 lemon and 2 limes. Baked in a glass 20 cm x 28 cm pan for a few minutes longer than listed. Incredibly delicious results for such a simple ingredient list! Thank you MaeEast!

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I followed the recipe exactly except for the topping, where I used 1/3 cup lemon juice concentrate (made from real lemons though), lemon zest and 1/3 cup sugar. It turned out just lemony enough for me, but too lemony for my sister, so I guess it's up to taste. Extremely easy, and tastes ace with hot tea.

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Delicious! I used about half the sugar in the recipe, and it was the perfect blend of sweet and sour from the lemon. My boyfriend loved them, and I gave him a bag of these to take on his day trip with his friends today.

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Very good! Made this today for Mother's Day lunch. Everyone loved the light refreshing lemon taste. I reduced the sugar by using 3/4 c. regular sugar + 1/2 c. Splenda in the cake batter and it was plenty sweet. I baked it in a 8 X 11 glass pan, so it needed about 5 extra minutes to cook. The thickness was perfect so I think a 13 X 9 pan would have been to thin for my taste. I served it with a little bit of fresh whipped cream on top. I wanted to add blueberries for garnish, but the store was out. I will definitely try to have blueberries with it next time I make it.

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This was really good considering how simple it was to make. I was very pleasantly surprised to find how tasty it was. I also added zest to the dough, which I think adds to the lemony flavor. Thanks a million for sharing! :)

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This is too easy to make and too easy to love!! The cake came out moist and light tasting with a great lemony taste. The only thing I added was some lemon zest in the cake. Thanks MaeEast!

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Extremely easy to make and very very good. Be sure to eat a piece right out of the oven, warm, sweet, lemony!

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