Yes! I always have several flavors mixed up and DH makes them in the evening sometimes and tops with ice cream for an evening snack while watching TV. And he often fixes them for my 2 grandsons as an after-school snack (he watches them after school). He has add-ins available for them too, like mini chocolate chips, fruit, coffee powder, etc. My favorite is plain old white cake with fresh strawberries mixed in before baking.

Well, maybe, but this is one of my favorite lemon cake recipes, from "Joy of Baking" and it has 1/4 cup of lemon juice in addition to lemon zest AND lemon extract but has TWO teaspoons of baking powder instead of the one in the above recipe. Very lemon-y but not fluffy... Lemon Cake 1 cup (226 grams) unsalted butter, room temperature 1 cup (200 grams) granulated white sugar 4 large eggs 1 teaspoon pure vanilla extract Zest of 1 large lemon 2 cups (280 grams) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (60 ml) fresh lemon juice Icing: 1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted 2 tablespoons fresh lemon juice Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) springform pan and then line the bottom of the pan with parchment paper. Set aside. In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest. Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated. Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan. For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering. This cake will keep for several days in an airtight container. Makes one - 9 inch (23 cm) cake. Annie

I'm still trying to find a happy medium. Today I made it in a (2 cup size) soup bowl, with the original recipe, cooked it for the 1 minute. It was the best so far, but not great, like some have said. I'm wondering about the 3 tablespoons; is that level, or heaping? I've used level; which do you use? Nanny98, I have a Corning ware dish 6 1/2 inch size; didn't know it was a "skillet." :-) Is that the size yours is? If so, I'll try that next time. Joann_fla, I'm going to try the double one when I figure out what to cook it in. Sue

I've found that often cake recipes calling for a spring form pan don't really need one - for a long time I didn't even have one and made the recipes in a regular pan. Spraying with something like Baker's Joy (a flour and oil spray) or oiling and flouring, then lining the bottom with parchment paper should work. It works as long as it is something you can turn out like a cake - not a tart or something with a layer of fruit on top. The other thing you could is adjust the recipe for the greater area of the pan. A 10" pan is about 50% bigger than an 8" pan (10 squared divided by 8 squared gives you the relative sizes). So you could increase the ingredients by 50% - e.g. if it says 2 eggs, put in 3 eggs; a 1/2 cup of sugar becomes 3/4 cup of sugar. I've done that too. You will need to watch the cooking time but it generally doesn't change much because the thickness is the same.