Reviewed: Jun. 25, 2008

I made just the cake and the frosting and it yielded 13 cupcakes. I also added a small amount of yellow food color to the frosting. I am very happy with this recipe--I will make it again in the future and try the lemon filling as well.

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Fran

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Reviewed: Jun. 4, 2008

Very yummy- make extra lemon curd so you will have leftovers for pancakes or scones! It's delicious, but quite acidic, so it only takes a little to get alot of flavor. The cake is dense, and sort of crumbly, but tasty (especially when hot out of the oven!). To cool the curd quickly, use an ice bath.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 4, 2008

I didn't put the filling in the cake, but it was really good without it. And the frosting is AMAZING!! I didn't have lemons so I just used lemon juice and lemon extract and it was really good. I also use the frosting recipe for just plain vanilla (replace the lemon with vanilla) and it's sooo good!

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CHOCOLATLUV44

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Reviewed: Jun. 3, 2008

This cake was delicious! I made it for a family party and everyone raved. I used a french vanilla cake mix and used the lemon curd and frosting recipes. I made the curd the day before to help with time, and couldn't wait to finish after I snuck a little taste. The only problem I had was my frosting melted off the sides, due to the fact that I used light butter (unknowingly), so make sure you use real, regular butter! I will definatly make this again.

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ETHANSHOUSE

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Reviewed: Jun. 1, 2008

This cake took a bit of time. The lemon curd was fantastic and lemony. Came out looking just like the pic. Recipe took almost 4 fresh lemons. I found the butter icing a bit sweet and would likely to try it with a cooked icing next time.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: May 30, 2008

We did not like this recipe at all, and I love anything lemon. The cake recipe did not call for any lemon, so I'm not sure why it is called a lemon cake. The filling had a weird after taste to it, and was overly lemony and I have made home made lemon curd before. The icing did not taste like lemon at all and had a very sweet taste and gritty texture. I would not make this again and was truly dissapointed after all the great reviews it got.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: May 17, 2008

My mother who is the lemon cake lover LOVED this one. I did add more lemon juice to icing and would recomend making the filing first so it can be chilling while baking the cake.

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Goodkid

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Reviewed: May 14, 2008

Good recipe. I cheated and used a boxed cake mix with a box of lemon pudding. I used the curd recipe and it was excellent as was the frosting.

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luv2cook

Cooking Level: Expert

Home Town: Mitchell, Indiana, USA

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Reviewed: May 12, 2008

I followed the instructions exactly and it turned out wonderfully. Even the frosting was just sweet enough to add to the flavor but not too sweet that I scraped it off (as I usually do.) Thanks so much!

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bizzymom

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: May 12, 2008

Yum. Even my mother-in-law liked it. Great, intense lemon flavors. The variety of textures was amazing.

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jorel19605

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Reviewed: May 10, 2008

I have to agree with the other reviewers. I made this cake and it just wasn't very good (the cake portion) - so the next day I bought a vanilla cake mix, and made it again (using the cake mix as a substitute) and it was a huge hit - I will make again, but I will use a different cake recipe!

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AislinnFitz

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 2, 2008

Lemon cake is my favorite kind of cake. I thought this was a great cake. I followed the recipe, and it turned out perfectly. It is so good, I haven't even shared it with anyone. Hehe.

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WEESI1

Cooking Level: Expert

Home Town: Humble, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 19, 2008

Every part of this recipe is extraordinary. I wouldn't change anything, and that is a rare comment from me. Lemon, lemon, lemon. YUM. The cake also tastes even better after a day of refrigeration.

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bluestarsister

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Apr. 3, 2008

I made cupcakes with this recipe for work. Everyone loved it. I filled liners one-half to three-quarters full and baked at 350 for 25-30 minutes. The tops of the cupcakes didn't really brown, so just check with a toothpick. After the cakes cooled I used the large size of a mellon baller and removed a little bit of the top of the muffin. (about 1-1 1/2 tsp in volume) I piped in the filling with a ziploc bag. Then I piped the frosting on top, also with a ziploc. I topped it all with some sugared lemon rine I isolated from the lemon with a zester. Overall I used about 6 lemons total.

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Kristy Bach

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 28, 2008

This cake is fabulous. The filling makes it...I didn't have peel, so I used lemon extract. I overcooked it a bit (accidentally), and it was still fabulous. Thanks for the recipe

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Net

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Reviewed: Mar. 27, 2008

I made this cake for my Easter dinner dessert and everybody loved it. I had comments like, "This tastes like it came from a professional bakery" and "You could sell this". I thought this cake was very easy to make, even though some of the steps sounded scary to me. I followed the recipe exactly and did use sifted cake flour instead of regular flour as someone suggested and my cake was not super dense like some people had mentioned. The layers did move around a bit while I was tring to frost it, so it was a little crooked, but nobody cared! It was delicious!

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

this was titled as a lemon cake, and yet it called for no lemon in the cake itself. i added about 2 tbsp of grated lemon zest, and it was unbelievable. Great recipe

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Olivia

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Reviewed: Mar. 26, 2008

I was looking for the ideal lemon cake, and once I hit this one, I knew it was THE cake to bake. My grandmother got us stuck in a snowbank this winter, and we had to call him to get us out with his tractor. I promised to pay him back in cake, and he asked if I could make lemon. I said, "Absolutely!", and immediately started searching. THIS IS IT!!! The cake I baked for the neighbor looked so good I decided to bake one for us. Frosting was excellent with fresh grated lemon in it. My grandmother screwed up the lemon filling by not following the directions to a T, but somehow it turned out, with a perfect curded texture, to boot. I completed the appearance of the layer cake by putting candy lemons on the outside of the top layer, making an outer ring, and then joined four in the middle, making a four-prong star. The frosting underneath I had swirled into delicate waves, and once complete with the lemon candies, was absolutely AMAZING!!! This one is staying in my recipe box forever.

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3girls2parents1chef

Cooking Level: Expert

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Reviewed: Mar. 22, 2008

This cake is amazing!! Wow. I've never made a cake from scratch before, nor have I ever made my own frosting. What a difference! I will always make my frosting from now on. Great recipe and much easier than I had expected. Thanks!!

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Jennifer

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Reviewed: Mar. 15, 2008

I followed another's advice and just made a white box cake mix. I made the curd and the frosting according to the directions. The curd was excellent! The frosting was a little too sweet for me, but my company loved it. All around, a good recipe. Thanks!

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idahocook

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

Living In: Boise, Idaho, USA

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Lemon Cake with Lemon Filling and Lemon Butter Frosting

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