I have been on this site for many, many years - this is my first review. I hate when people make a COMPLETELY different recipe (with all the alterations) but review it. But, on second thought, isn't that why we come to this site - to see reviews and how cooks have altered things to make it work better? So, in that spirit, I made the following changes: I used 9 inch pans (all I had) did 1 and 1/2 times the recipe (for cake and filling) and FILLING: Make first. CAKE: substituted cake flour for regular (not sure if it made a difference)Checked at 20 mins (it was done.) A good tip for flat cakes: (really helpful when layering so your cakes don't dome and are flat) Take a strip of old, clean towel; wet it and wring it out so it is damp. Wrap around your cake pans and secure with safety pins. It works, really. After the cake cooled, I used a serrated knife and the result was pretty flat cakes. FROSTING: 1 doubled the frosting recipe (very glad I did this, as I barely had enough) As did other reviewers, I changed the proportion of the milk/lemon juice to 3T milk & 1 T lemon juice (before doubling) I also used 4 cups powdered sugar total (did not double) and it was plenty sweet. So, overall, I LOVED the lemon filling. I didn't think it was that hard, just took some time to cool. The frosting was pretty good. The cake was WAY TOO DENSE. As others have said, it was almost hard.- I will not be making the cake again. So, 5 stars for filling, 4 for frosting, 2 for cake!
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I have been on this site for many, many years - this is my first review. I hate when people...