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"I revised a recipe that appeared in the newspaper to come up with this lemony cake topped with a light and creamy frosting," shares Edna Thomas of Warsaw, Indiana. "Not only is it fast to fix, but it serves a crowd."
Nutritional Facts 1 serving (1 piece) equals 161 calories, 4 g fat (2 g saturated fat), trace cholesterol, 289 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Light Lemon Cake in Quick Cooking January/February 2000, p45
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Mar. 29, 2011 by silvercandle2
I am requested to make this very recipe every holiday. It makes a nice, light dessert after a heavy meal. Very luscious!
Reviewed on Oct. 27, 2009 by hprusia
We love this recipe, it has a lot of flavor. I don't do the icing, but instead do a simple glaze with powdered sugar and lemon juice mixed together then drizzled over the cake; not as much fat that way. I also bake it in a bundt pan. It feels like a special occasion cake on a week night. :-)
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