Super simple. The only thing I changed was grease and SUGAR the pan, instead of grease and flour the pan. Lovely little sparkley cake!
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 Â½ 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 donâ€™t have to wait for it to cool.. Thank you
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!
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!
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!
Since discovering this recipe I've made it many times and am surprised I haven't reviewed it already. I use 1/4 c. sugar with 1/4 c. milk, 1 1/4 c. sugar and a 13x9 pan which makes a thick enough cake for us. I also use 1/4 c. lemon juice with 1/4 c. sugar for the topping . Thanks for the recipe cuisinebymae...as well as my family having it often, I take it to a club's monthly meeting and there is never any left to take home.
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!
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.
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.
I like it, but next time I will use a little less sugar. Thanks for the recipe.