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Lemon Scratch Cake with Citrus Drizzle


This was a staple in Sheri’s house as she was growing up, and she has handed this recipe down to her children. In order to omit the trans fats that are so readily found in boxed cake mixes, Sheri makes her cakes from scratch, which she finds hardly takes more time and yields much tastier results.




At a glance
8 servings


The cake:

Canola oil spray for greasing

2 1/2 cups flour, plus additional for dusting

1 1/2 cups sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice

3/4 cup canola oil

1 teaspoon vanilla

4 eggs

The drizzle:

1 3/4 cups powdered sugar

1/2 cup freshly squeezed lemon juice

1 teaspoon lemon zest



Preheat the oven to 325°F. Grease a 9x13-inch baking dish with the spray and dust with flour. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, orange juice, lemon juice, oil, vanilla, and eggs. Beat with an electric mixer until combined. Pour the batter into the prepared dish and bake until dark golden brown, about 40 minutes.While the cake is baking, combine the powdered sugar, lemon juice, and lemon zest and whisk to blend. Remove the cake from the oven and poke the top liberally with a fork. Stir the drizzle mixture again and carefully spoon it over the cake. Allow cake to cool.