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For an elegant dessert, serve these cakes on plates garnished with fresh berries.

Source: Everyday Food, June 2004
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

A pastry brush is great for coating muffin tins and other small baking pans with butter since it can reach corners.

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88
  • MS10209165
    22 NOV, 2017
    This is a great recipe. It's has a good homemade almost crunchy top to the cake and texture you can't get from a box. The are light and lemony. It's also really easy.
    Reply
    • MS10209165
      22 NOV, 2017
      I used smaller cupcake pans and made a dozen. They were perfect! I will make them again.
  • richspenc4075
    26 JUN, 2017
    I got a box of Bakers corner lemon cake mix, baked it, and put a good thick topping of lemon icing on top. It was very very good. Especially for it being pretty cheap. I never had a cake mix from Pillsbury or Betty Crocker that was any better. Bakers corner lemon cake mix is great! They have strawberry too but haven't tried it yet, I am sure it is great too.
    Reply
  • rosasdolcevita
    16 JAN, 2014
    I'm wondering what happened to my review??? I made these a while ago and they tasted good but I wouldn't make them again. I didn't have the large 6 muffin pan so I divided the batter into 12 muffin cups, but the batter overflowed as they baked. I should have filled them only 2/3 instead of 3/4 and made more muffins/cupcakes. My friend and I thought the lemon flavour was overpowering. The search continues for the perfect lemon cake recipe-
    Reply
  • shiraec
    8 JUN, 2013
    I think 2 tsp of baking powder was too much - might be an error - followed the recipe to a "T" and found it chemically tasting.
    Reply
  • Curly Cookie
    3 DEC, 2012
    I baked this in an 8x8 square pan. I had to bake it for 30 minutes and it turned out just right. The crumbs were moist, there was a lovely scent of citrus, and I felt like I wanted to keep eating it. This recipe is great!
    Reply
  • Curly Cookie
    3 DEC, 2012
    I baked this in an 8x8 square pan. I had to bake it for 30 minutes and it turned out just right. The crumbs were moist, there was a lovely scent of citrus, and I felt like I wanted to keep eating it. This recipe is great!
    Reply
  • megan1338
    5 MAR, 2011
    I split the cup of sugar to 1/2 sugar 1/2 splenda to cut down the calories a little bit. Cupcakes won't brown as much, but the consistency is still delicious. I also used meyer lemons instead of regular, which gave it a bright citrus taste.
    Reply
  • dknyjoyce
    26 FEB, 2011
    i Made this for my two daughters' 3rd and 11th birthday. I replaced buttermilk with yogurt. Baked it in a 10" pan for 25minutes and it's done. Will have to make the frosting tomorrow. I'd like to try the whipped frosting recipe, used in other lemon cakes here.
    Reply
  • Madhi
    3 JAN, 2011
    I cut the recipe in half and baked it in a 6" round cake pan for tea. I used 2% milk, i simply put the lemon juice, zest and the vanilla in it and by the time i needed to pour it to the batter it had the same consistency of butter milk :) Still, the cake turned out moist
    Reply
  • Elisa Salas
    19 DEC, 2010
    I had all ingredients except eggs :(
    Reply

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