Spanish Lemon Cake

From: ***LunaStar***

On Jun 5, 2009

What a wonderfully simple and delicious cake! We had some beautiful lemons laying around the house yesterday so I was looking for a good lemon cake. This was so very easy, even with my blunders! I made a double batch, and that cooked in a 9x13 pan for about 55 minutes. Taking the other comments into mind, I squeezed the juice of both lemons into the cup used for measuring oil and they counted together for the 2 cups. I think this helped prevent the greasiness mentioned, and it made the cake so lemony and fresh! When it came to adding flour, I realised that we had no self rising flour. so, like any good internet user, I searched for a fix: 1.5 tsp baking powder and .5 tsp of salt for each cup of all-purpose flour makes it come out the same as self-rising. Very nice recipe, thanks for posting Susie T!

From: suchee

On Dec 7, 2007

I just realized that I haven't reviewed this recipe yet and I should have a long time ago. This is one of my go to recipes for birthday cakes as it turns out every single time I make it and tastes great. I also add the lemon juice and it works out wonderfully. Thanks for a consistent, excellent, tasty recipe.

From: Mirj

On Jun 2, 2002

This cake is sublime, and so so easy! After I zested the lemon I squeezed the juice into a measuring cup, and then topped it up with (soy) milk to make 1 cup of liquid. The cake was so soft. It was going so fast I quickly made another one, this time with orange zest and orange juice. Served that one with my Creamsicle Ice Cream and Lennie's Chocolate Orange Sauce on top for a really wonderful dessert!

From: Breanna

On Dec 18, 2004

I thought that this was a very delicious cake considering how easy it was. I'm 15 years old and I had to make this cake for a party we were having in my Spanish class and everyone liked it. I baked my cake at 350ºF for about 55 minutes. Thanks for the recipe!