By cuisinebymae on March 20, 2003
Photo by Redsie
Photo by Redsie
"Easy to make. Very lemony. I like these because I always have the ingredients on hand."
Serving Size: 1 (1057 g)
Servings Per Recipe: 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!"
"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."
"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!"
"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!"
"Hubby loves this! I took other reviewers' advice and only put 1 cup sugar in the cake. (2/3 cup in the lemon juice.) As such, the cake part tastes a LOT like my mom's barely-sweet version of shortcake. But the lemon juice soaking down in makes it special! I found it necessary to poke holes in the cake with a fork so that it didn't all run down the sides."
"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!"
"This turned out fabulous! I used my favorite gluten free flour and decreased the sugar to 1 cup. My teenage sons loved it. Thanks for a new family favorite, so quick and easy too!"
"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."
"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!"
"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!"
"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."