Cheryl's Quick & Easy Lemon Cake with Lemon Icing (2008)

Way back in 2008—I was trying to come up with a quick and easy recipe for a lemon cake that my children could make while away at college. After a little experimenting, I came up with a winner! It takes about 5 Minutes to prepare and cook. So if you have a hankering for Mom's Lemon Cake, but don't have 2 to 3 hours to make it, try my speedy microwaveable version.

I measured out 3 cups of dry cake mix when each box of dry cake mix weighed 18.25 ounces which could make 6 microwaveable cakes (2008). There are just 15.25 ounces in today’s boxes of Betty Crocker’s Super Moist Lemon cake mix which is 3 ounces less (2022). The reason? As prices of ingredients have gone up, companies have sneakily been reducing the number of ounces in their products. For instance, many of us remember when ice cream ALWAYS CAME in a 2-quart size. You now mostly find it in 1 1/2-quart sizes at the same price as the larger size used to be. It’s maddening for those of us with vintage recipes we still like to make.

Here’s an article from 2021 that talks about cake mixes and how reduced amounts of dry mix can affect old recipes.

I use an 18-ounce Corelle cereal bowl to make my microwaveable mini cakes. Add the dry cake mix and water directly to the bowl and stir for about 1 minute. I then microwave the mixture on high for about 1 minute and 35 seconds (start checking at about the minute mark to see how your microwave cooks).

This is how it should look when done. You can check it by poking a toothpick in the middle. It will be done when the toothpick comes out with moist crumbs. Set it aside to cool while you make the icing.

Combine the powdered sugar, softened butter, milk, and lemon juice in small bowl. Whisk together until smooth and creamy.

Use a spatula to help pour the icing onto the cake (which should be cool enough by the time you’ve finished making the icing).

Spread the lemon icing evenly over the cake.

I don’t usually garnish this because it’s not meant to be displayed, but I had some strawberries and decided to add one for color. I usually cut the cake into 4 equal pieces. I cover any remaining loosely with plastic wrap and leave out at room temperature for 2 to 3 days.

Recipe

Cheryl’s Quick & Easy Lemon Cake with Lemon Icing

Makes 1 to 4 servings (depending on how much you want to eat).

LEMON CAKE:
1/2 cup Betty Crocker SuperMoist Lemon Cake mix
1/3 cup water

LEMON ICING:
1/2 cup powdered sugar
2 teaspoons butter, softened
2 teaspoons lemon juice
1 teaspoon milk

FOR THE CAKE:
In a microwave-safe cereal-sized bowl, combine the cake mix with the water. Stir for one minute. Microwave on high for 95 seconds (check your microwave as some cook faster than others). Set aside.

FOR THE ICING:
In a small bowl, combine the powdered sugar, butter, lemon juice, and milk. Stir with a wire whisk until creamy. Gently spread on cake and serve. You may wait a bit longer until it cools completely or eat right away. Cut into four pieces for a 162 calorie treat.

NOTE: Betty Crocker cake mixes work the best in the microwave from what I have tested.