You can make this cake up to 2 days ahead and keep it chilled.

Recipe by Cooking Light November 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare cake, coat a 9-inch square baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

  • Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, cinnamon, and salt.

  • Place buttermilk and next 5 ingredients (buttermilk through egg) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture to buttermilk mixture, stirring just until combined.

  • Spoon batter into prepared pan. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan with a narrow metal spatula; remove from pan. Peel off wax paper; cool completely on a wire rack.

  • To prepare frosting, place powdered sugar, lemon rind, and cream cheese in a bowl; beat with a mixer at medium speed until smooth. Spread the frosting over top of the cake. Cut into squares.

Nutrition Facts

253 calories; calories from fat 29%; fat 8.2g; saturated fat 4.9g; mono fat 1.9g; poly fat 0.3g; protein 4.6g; carbohydrates 41.7g; fiber 0.4g; cholesterol 41mg; iron 4mg; sodium 369mg; calcium 147mg.
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