LEMON SNACK CAKE

Photo by Cecelia H.
Adapted from landolakes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Adapted from landolakes.com

Ingredients

  • 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

Directions

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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