Community Pick
Lemon Cake Squares
photo by Redsie
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
40 squares
ingredients
- 6 tablespoons margarine
- 1 2⁄3 cups sugar
- 2 eggs, beaten
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 1 teaspoon vanilla
- 1⁄3 cup lemon juice
- 2⁄3 cup sugar
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.
Questions & Replies
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Reviews
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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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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
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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!
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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.