I bake quite often but this might be the best cake I have ever made! It was so light and delicious. I added a tablespoon of lime zest to the batter and used a coconut cream cheese frosting. Thanks for another great recipe! 

Yes, that would be fine!

Thank you, Sharon! So glad you both enjoyed the cake!

Saw this on Instagram and had to try it because of how moist it looked. I was excited to see the recipe used cake flour and whipped egg whites too :). SO incredibly delicious! My fiance doesn’t even like coconut very much, but he adored it. He said the sweetness and vanilla balanced the flavor wonderfully. Thank you for the amazing recipe. It will definitely become a staple at my house. I can’t wait to try more of your recipes in the future.

Hi, Sam! This will be a lot of batter for three 6-inch cake pans, you may want to divide it between 4 or 5 instead. The baking time will just depend on how full you fill each one, I would just keep an eye on them and test them with a toothpick to make sure they’re done. You could probably replace the buttermilk with 1/2 cup of sour cream, but I do recommend using buttermilk for this recipe.

Hi there, to make a 3 6 inch layer cake how long in the oven? Also could I replace the buttermilk with sour cream? If so what would the measurements be for that? Thanks!!

Thank you, Stacy! Hope you love the lemon cake too!

Next up, I am making your Lemon Cake for Mother’s Day!

It’s correct. It may seem like a lot, but baking powder is not nearly as strong as baking soda so you need more of it.