Zesty Lemon Cake

Zesty Lemon Cake

  • Servings: 12
  • Difficulty: easy
  • Print

If one could taste sunshine, it would taste like the lemon cake I made today. Lemons are one of those summertime foods that I tend to enjoy most in a drink; today being the exception. They are the life of the party food and can bring a tangy sort of fun to a meal, dessert, or drink.It also has to be said that I seem to be on roll with making desserts lately, and I’m not entirely sure why. Perhaps it’s because it’s the start of all my summertime cooking, or maybe it’s my subconscious celebrating the fact that I no longer have to make hearty winter meals, or maybe I’m just finding excuses to cook/bake excessively with all my newly acquired kitchen gadgets. Whatever the reason, I’m having a blast with it all. Folks, if you could have been in my kitchen to witness how quick and easy this cake was to make, you would have probably thought, like I did, that I must have missed a few steps; but I did not. If I had to put a time on just the preparation alone, I’d have to say it was no more than 10 minutes; and this included chasing a baby around the kitchen. Total bake time was 35 minutes.


2 1/4 cup all-purpose flour

1 1/4 cup sugar

1/2 cup shortening

3 tsp baking powder

1 cup milk

1 tsp vanilla

1/2 tsp salt

1 tbsp lemon rind

2 tsp lemon extract

2 eggs


Preheat the oven to 350°F. Mix dry ingredients together.
Add shortening, vanilla, lemon rind/extract and milk, beat for approximately 2 minutes.
Add eggs; beat for another 2 minutes.
Pour batter into two 9 inch cake pans. I used a brownie tin with dividers.
Put into the oven and let back for 35 minutes.
Remove from the oven, let cool. Serve warm with ice cream.