Comments on: Lemon Cake

By: Danielle Rye

Danielle Rye — Thu, 31 Oct 2024 14:53:16 +0000

In reply to Patty. Did you make any adjustments to the recipe? And did you make sure to spoon and level your flour?

By: Patty

Patty — Wed, 30 Oct 2024 17:35:47 +0000

What did I do wrong? My cake turned out so dry almost like eating dust.
It’s not right to give stars because I did something wrong when making this recipe.

By: Danielle Rye

Danielle Rye — Mon, 30 Sep 2024 18:27:29 +0000

In reply to Mary Jean Williams. Hi, Mary! I've never had any trouble with air bubbles in this recipe and haven't found it necessary to tap the pans before baking either. Did you just mix in the dry ingredients until just combined? Over mixing the dry ingredients can cause tunneling/air bubbles in the finished cake. I've made this cake as a 3 layer cake before and it held up well, so I think four layers will be okay.

By: Mary Jean Williams

Mary Jean Williams — Fri, 27 Sep 2024 20:38:17 +0000

I just made this recipe twice. I forgot to bang the pans as it didn’t mention it in the recipe, and the first batch came out with big air bubbles. The second batch came out with less air bubbles, but still had some. It’s a lot of beating and I’m wondering if you had any trouble with air bubbles. It doesn’t look like it in the picture of the cake. In the first batch, one of the layers, almost half while it was cooling. I’m thinking the 20 minutes wasn’t long enough in the pan before I took it out, so I’m going to leave these last two in the pans longer. But I’m getting skeptical if this recipe is going to hold up to four layer cake of lemon curd in between and icing on top. I’m worried it’s too delicate a texture for all of that. I’m going to freeze the cakes until next weekend which is when I’m going to assemble it, so I’m wondering if you could give me some insight as to whether or not I should do four layers , or maybe I should just do three or even just two. Help!

By: Jan Miller

Jan Miller — Tue, 06 Aug 2024 19:10:14 +0000

I made this cake for my grandsons 18th birthday (he loves lemon cake). I had never made the cake before - all the great reviews made me chose this cake - I was not disappointed either. It is a lovely light moist cake. The only trouble I had was taking it out of the tin . I turned it upside down onto a cooling rack and it slipped, breaking into three. I halved the recipe - made another layer and it turned out great. Thankyou for this lovely cake. I also loved reading the reviews.

By: Nadia

Nadia — Wed, 19 Jun 2024 10:14:08 +0000

Absolutely amazing cake, super fluffy and moist. We opted for lemon buttercream but the sponge on its own is very yummy

By: Danielle Rye

Danielle Rye — Tue, 21 May 2024 15:25:13 +0000

In reply to Anna. Hi, Anna! For three 6-inch cake pans, I would recommend cutting the recipe in half. The baking time should be about 20 to 25 minutes. Or you could make the full recipe and just use the other half of the batter to make cupcakes. It would be fine to add blueberries as well, I would probably add 1 to 1 and 1/2 cups (for the full recipe).

By: Anna

Anna — Mon, 20 May 2024 23:49:33 +0000

I want to use 3 – 6″ pans. How do I adjust recipe or how much batter do I put in each pan and how long do I cook it. Also can I add blueberries to this recipe and if so how much blueberries. Thank you! Love all your recipes.

By: Sarah Alexander

Sarah Alexander — Tue, 23 Apr 2024 09:36:49 +0000

I tried this recipe & it turned out absolutely amazing. The texture of the cake is pillowy soft & melt in mouth. I made it in a Bundt pan & added some lemon syrup after baking. The cake itself is so lemony & the syrup made it even more yum. Honesty the best ever lemon cake i have made. Thank you for sharing the recipe.

By: Danielle

Danielle — Mon, 22 Apr 2024 15:25:23 +0000

In reply to Sarah. Yes, it would be enough for either a 9x13 pan or a bundt pan. If you don't have cake flour, I'd recommend using my cake flour substitute.