Reviewed: Apr. 25, 2013

I baked this in loaf pans because, reading some reviews, I expected a dense cake. This cake if light, airy, and would be perfect for frosting. Taking other reviews into account, I let the batter beat 5 minutes. I sliced it into two layers, spread lemon curd between the layers and topped it with a lemon juice and powdered sugar glaze. Fabulous.

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Reviewer:

Heidi

Reviewed: Nov. 11, 2012

I used cake flour and beat the heck out of the egg and butter (per previous reviews suggested). The resulting cake was light delicate and so so moist. I also added Myer lemon zest and brushed the finished hot cake with a lemon sugar syrup to let it soak in and be even more lemony. I can foresee this as a great base to be all kinds of different flavored cakes.

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Reviewer:

Onceuponabite

Reviewed: Sep. 2, 2012

Very good use for leftover yolks when making angel food cake. Next time I will use lemon extract and lemon frosting.

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Reviewer:

John Carter

Reviewed: Jul. 1, 2012

Excellent recipe for using up egg yolks after making a pavlova. I baked this is in a ring pan (similar to picture) used gluten free flour, topped finished cake with lemon icing and served with cream and ice-cream. Made a great gluten free desert!

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Reviewer:

Mandy

Reviewed: Aug. 1, 2011

This was a easy great recipe...my daughter who is nine used this as her first make alone cake...the only thing I would alter is the amount of sugar...but there were no complaints from the family...thanks

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Reviewer:

MamaBear

Reviewed: Apr. 8, 2011

Yummy! Excellent way to use up the yolks after making an Angel Food Cake. I baked this in a bundt pan and it took about 55 minutes till it was done! PERFECT!!! I rarely ice or frost my cakes, and this one only needed a sprinkle of powdered sugar to finish it off.

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Reviewer:

Gayle

Reviewed: Dec. 31, 2010

Great cake! For those who had trouble with it being dense and not rising, maybe you didn't beat the butter and eggs long enough. I always let my Kitchenaid at them for almost 5 minutes. It rose so high it overflowed the pans. Will make again (often) in a 13x9 pan next time. Thanks for a great way to use the egg yolks when I make angel food-which is often!

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Reviewer:

D.Olk

Reviewed: Dec. 28, 2010

very very good

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Reviewer:

michael

Reviewed: Jun. 10, 2010

GREAT use for leftover egg yolks (after making miragne for Pavlova). Simple base for additional flavours (lemon-sugar drizzle; raspberry jam filling; whipped cream and fresh strawberries).

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6 users found this review helpful