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Ingredients
US|METRIC
10 SERVINGS
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol100mg33% |
Sodium200mg8% |
Potassium85mg2% |
Protein5g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber<1g3% |
Sugars43g |
Vitamin A10% |
Vitamin C10% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(21)

Dee 2 years ago
I baked in a smaller pan and gave it 55 minutes but when I removed the tester pin it was a bit wet. I lowered the temp to 325 F for 5 more min. It is tender inside but had a dryer exterior. Perhaps I’ll bake it at 325 F for an hour. This lemon cake is delicious and bright. You should try it.

Anita 2 years ago
Amazing, very moist. No shortening, used sunflower oil. Would make less glaze next time, had more than enough.

Vickie 3 years ago
This cake was delicious!!!
Easy to whip up and baked beautifully!!
Smelled amazing while it was baking.

J Rags 3 years ago
This is a keeper! I added a 1/4 cup of coconut flour & 1 & 1/4 cups of AP flour...experimenting...the cake was moist & lemony. Lemon extract could work in this recipe if you don’t have fresh lemons.

SirCooksAlot 3 years ago
This was really good and sweet! But a little too sweet. Definitely making this again! (But with less sugar)

Marcella Lopez 3 years ago
This was ok. Takes longer then 60 min. If I made again would add more lemon to the batter and less to the frosting

Lauri 3 years ago
Amazing!!!! Best cake I’ve ever made. Super easy to make. Will keep this one for sure!

Samuel Cline-Webb 3 years ago
Delicious, upped the lemon zest for more zing. Very flavorful and moist

nvdjazzy 3 years ago
I have made this cake a couple of times and my whole family loves it. Really yummy.

andreea us2littlegods 3 years ago
Really nice taste, loved it!
As a trick, mix the egg yolks separately until fluffy and add them to the batter. This will make the cake less dense and rise a lot more.
I also make it in smaller forms as I have zero patience and I want it done as soon as possible.

Regula 3 years ago
It was amazing! I made it for my family over the holidays and I couldn’t have asked for a bigger hit! It’s the perfect amount of lemon and has the fluffiest consistency. I did take it out at 47 minutes because it had browned wonderfully and it was cooked perfectly. I’ll definitely make this again!

Macky O 4 years ago
Great recipe, but in a glass pan it takes way longer than 60 min, I generally have to add about 15-20 min more to get rid of the raw dough in the middle.