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  • Cake
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoons baking powder
  • Dash of salt
  • 1 egg
  • 2 teaspoons freshly grated lemon zest
  • 1/4 cup margarine, melted
  • 3/4 cup milk
  • Glaze
  • 3/4 cup powdered sugar
  • 1 tablespoon margarine, melted
  • 2 to 3 teaspoons lemon juice
  • Lemon zest, if desired


Servings 9
Adapted from


Step 1

Heat oven to 350°F.

Combine flour, sugar, baking powder and salt in lightly greased 8-inch square baking pan. Make 2 indentations in flour mixture. Set aside.

Combine egg and lemon zest in small bowl with fork; pour into 1 indentation. Pour 1/4 cup melted margarine in other indentation. Pour milk over all; mix well. (Some lumps will remain.)

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine powdered sugar, 1 tablespoon melted margarine and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake. Top each serving with lemon zest, if desired.

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