Reviewed: Mar. 5, 2008

Made this cake for my mother's birthday (she loves lemon). It was my first real cake. A little time consuming, but totally worth it. I followed this recipe exactly and the cake turned out fantastic -- very moist and flavorful. The lemon curd is tart and delicious and the lemon frosting is absolutely the perfect finish - I did a double batch of the frosting to make sure there was enough for a crumb coat, which I would suggest to anyone for a "professional" looking cake. (UPDATE) Made again, this time as cupcakes. Baked at 350 for 25 minutes. Perfect. Also used 1/2 c fresh lemon juice to replace half the milk in the cake. Used an apple corer to pop out holes in the tops, filled with the curd and frosted over the top. Ah-mazing!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Wenderbell

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2008

i only have plain or self raising flour, which one would i use thanx

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

karen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2008

Really yummy. Due to my oven temp being faulty and possibly the conversion from tsp to g being off, this cake did not rise at all. End result: really dense cake. But as many have said before the filling and frosting were fab! I even have enough left over to try for a 2nd cake. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lou

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

I have made this recipe several times and every one with rave reviews. For simplicity this time I made the cake as a white premium box cake with 1 tsp vanilla added and then the curd and frosting. It was WONDRFULLY fluffy and delicious! The curd was perfect and the frosting was the exact amount of lemon and sweet. Definately will make again. Maybe as cupcakes with the curd piped in and frosting over for easter??

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DLenzie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2008

I am reviewing the filling and frosting, and they are out of this world! I used a lemon cake mix with the frosting and filling for my grandfather's birthday, and he loved it! Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

luvagreyhound

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

I loved everything about this cake except the curd. Other than that it was awesome. I loved the butter frosting and the cake was so soft and moist. This was the first cake I have ever made that wasn't from a box so I was pretty happy with it. Being as it was my first lemon curd as well, that could have been the problem! ha! I will try this again, but next time with a different curd recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Becca1021

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2008

This recipe turned out great. I added a little lemon extract to the cake mix since the recipe for the cake didn't include any lemon flavor. The name of the recipe suggests that there would be too much lemon flavor, however the lemon was rather subtle in all layers, making for a great overall taste. Be careful when assembling, as too much frosting will make the cake layers slide a little.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

Wow! This is a great cake!I was a bit nervous when I saw all the ingedients,but the making of it seems to fly!! However, I found it difficult to slice the cake in half. I ended up just using the two original cakes.Dont Pass This Recipe Up!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Nora

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

This was fabulous! I was in a hurry so I used a box lemon cake mix. I didn't cut the layers apart - I just used the filling in between the 2 layers and frosted the whole thing. It was the best! I'll definitely use this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cindyp

Cooking Level: Intermediate

Home Town: Fall City, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2007

This cake and frosting was delicious! Extremely lemony but be very careful not to get any of the white part of the lemon peel in the frosting as even the tiniest bit of white gave the frosting a bitter aftertaste. I made this cake but used another recipe for the lemon curd filling.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jaxson13

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: New Prague, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2007

I didn't like this cake the first time I made it. Because it was too dry (the cake) I did make again with my own changes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

The Real Cake Baker

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2007

I followed the idea from Cynleewat who reviewed this cake. I loved the lemon curd and the frosting. Overall I think it would have been better if the cake wasn't as dense. Still a good recipe and I would use it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MaryAnn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2007

Just OK. Not the best cake i've ever had, but definately not the worst. I LOVE lemon,but this was just a good basic cake that didnt blow anyone's socks off. Thanks

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ange Rayner

Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2007

This cake was the best. my daughter who do not like lemon cake loved it..i made a couple of modifications to it (i dont remember, it was well over a month ago)..will definitely make again...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LANDIGIRL

Cooking Level: Expert

Living In: Sharon Hill, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2007

L-O-V-E the cake recipe...not so hot on the icing . It was way too runny when used. We did put lemon zest in the cake itself and use a cream cheese icing. this is now our official favorite cupcake batter!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amelia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2007

I love this recipe, but I did make a few changes. I purchased a jar of lemon curd and mixed one pint of fresh raspberries in with the curd. I substituted the Lemon Butter Frosting with Lemon Cream Cheese Frosting, using one 8-oz package of cream cheese, 4 T butter, 1 box plus 1 cup of powdered sugar, 1/4 cup lemon juice and lemon zest. If the frosting is still too thin, add more powdered sugar until it's the desired consistency.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CYNLEEWAT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2007

Mmmm...haven't even put together the cake yet, I just torted it...it is kinda dense, but I like it that way.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anna Y

Cooking Level: Expert

Home Town: Federal Way, Washington, USA

Living In: Huntington Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2007

I made this for my BIL's birthday cake-he loves lemon. We all really enjoyed this cake. It was moist, slightly dense and lemony. A very nice lemon cake. I added extra lemon zest.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jlandhen

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2007

I made this cake for my mother-in-law's birthday since lemon desserts are her favorite. The cake itself was a tad bit dense, but otherwise was wonderful for flavor....not too tart, not too sweet. I will absolutely make this cake again, but will maybe use cake flour next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Minnetonka Mom

Cooking Level: Expert

Home Town: Independence, Iowa, USA

Living In: Minnetonka, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2007

After reading reviews that many thought this cake was to dense, I substituted cake flour for all purpose flour. As a result, I didn't find this cake to be dense at all. It's also very important to not overmix the batter! Thos two tips should ensure a super light and moist cake. The filling and icing on this cake just couldn't be beat!!

Was this review helpful? [ YES ]
39 users found this review helpful