Magic Lemon Cake Recipe: This Easy Lemon Cake Recipe Has Only 5 Ingredients (Ta-da!) by Donna John
My Meyer lemon tree produced a bumper crop last year. Unfortunately, we were out of town for two weeks, so the harvest had to happen all at once. After buying a juicer and freezing a lot of the juice in ice cube trays, I still found myself overloaded with lemons. So a little magic had to happen, and it came in the form of this magic lemon cake.
Prep Time: 5 minutes
Cook Time: 37 minutes
Total Time: 42 minutes
- 1 cup self-rising flour
- 1/2 cup sugar
- zest of 1 lemon
- 1/2 cup milk or almond milk
- 2 tablespoons butter
- 1/4 cup sugar
- 1 cup water (warm or hot water, not cold)
- 1/2 cup freshly squeezed lemon juice
Here's how to make it:
Put the milk and butter into a microwave-safe measuring cup and heat until butter melts, about 1 to 2 minutes. Pour into a bowl and add the remaining cake ingredients. Stir until combined and spread onto the bottom of a 2-quart baking dish.
Combine the sauce ingredients. Pour over the cake batter. Do not stir. At this point it's going to look very watery. It's OK!
Bake in a preheated 350-degree F oven for about 35 minutes. Remove from oven and allow to sit about 10 minutes so sauce can thicken up. Serve as is or with vanilla ice cream or whipped cream.
Related Products on Amazon We Think You May Like:
Citrus Juicers $6 & Up
Baking Dishes $9 & Up
Self Rising Flour $3 & Up
Granulated Sugar $3 & Up
Almond Milk $3 & Up
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