I thought this cake was very good. I was worried after reading some of the reviews that this cake would be very dense, so I did change a couple of things. I used cake flour (instead of AP flour) and I added a box of instant lemon pudding. I also added some lemon juice (I'd guess about 3 T.) to the cake as well to help balance the extra dry ingredients of the pudding. It gave the cake a light lemon flavor that complimented the filling and icing. I baked the cake in two oval pans (from Wilton) and they were exactly the right size! I had to bake at 350 for about 35 minutes or so, but they came out perfectly! I had nice thick cakes that were easy to cut in half and were elegant when stacked on top of each other with the lemon filling and icing. However, I could not get this cake to stay together - the layers kept sliding off! I tried skewers, but they were not heavy enough to hold this cake together. It was delicious, but not presentable! However, my husband and his cousin, the experts in all things lemon, loved it. My husband had even told me that I shouldn't make frosting that wasn't cream cheese, but he still enjoyed this lemon buttercream!
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