Wednesday, February 2, 2011

A Simple Lemon Cake

Moist. And easy.

I'm always on the prowl for a good cake recipe that doesn't feed an entire wedding party! I adapted this recipe that I found on the inside of a margarine box. It was pretty simple. The cake itself was moist and the simple frosting gave just enough lemon tartness without being overpowering. Great with a hot cup of tea or cold glass of milk.

This cake is even more flavorful the next day. 


  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon fresh-grated lemon zest
  • 1 teaspoon fresh-grated orange zest
  • 1/4 cup melted margarine
  • 3/4 cup milk
  • 1/4 teaspoon vanilla
  • 1/2 (scant) teaspoon almond extract

  • 3/4 cup sifted powdered sugar
  • 1 tablespoon melted margarine or butter
  • 2-3 teaspoons fresh lemon juice

Heat oven to 350 F. Grease or spray an 8 x 8-inch pan.

In a large bowl, mix the dry ingredients. Stir in the zest from the lemon and the orange and use your fingers to incorporate throughout.

In a small bowl combine the wet ingredients. Add to flour mixture and mix with a spoon until incorporated. Using a wire whisk or hand-held beater, beat just until smooth being careful not to overbeat. If using an electric beater, blend and then beat on medium speed for about one minute. This is not a cake that has to be "beaten."

Pour into pan and bake 30 - 35 minutes or until an inserted toothpick comes out clean. Cool completely.

In a small bowl, combine the powdered sugar, margarine or butter, and enough lemon juice to desired consistency. Spread over cooled cake.

Now, really, how easy is that? Enjoy!