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this cake was so easy and delicious! made it in a large square pan
so tasty! i cut the sugar to max 1 cup
i whip the eggs with the sugar first till very stiff, makes it much lighter!
thank you so much!
Thanks, kosher scoop, and Shevi! copied what you did (ran out of sugar, and whipped first, lol) delicious!!
Can this be baked in a regular pan? if yes, what size?
You can use a 9×13 but don’t overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You’ll also need to adjust your baking time.
My new favourite recipe! I used fresh lemon zest and juice instead of extract. For the icing I mixed icing sugar with fresh lemon juice, worked really well. Definitely a keeper and so easy!
How much lemon juice and lemon zest?
absolutely delicious!!!
Passover?
Says it’s for Pesach but what is used to replace flour? (cake meal? almond flour?) Can freshly squeezed lemon be used instead of bottled extract?
Haven’t seen any in Israel any ideas? Thx
so good! really easy and yum!!!!
DELICIOUS! Fast and easy to throw together yet the taste is amazing! Followed the recipe as is. Glazed with 3/4 cup icing sugar and enough fresh lemon juice to make it ooze over the cake. Did not poke holes in the cake, just poured glaze over the hot cake.
Delicious! I don’t have lemon extract so I added lemon zest. Very very easy and good!
Delish!