Reviewed: May 16, 2012

I did not care for this recipe. It doesn't raise. Its more like a soft cookie than a cake. The lemon cream icing is grainy, and the curd between the layers is far too tart. I made this for mother's day, and people didn't even finish the pieces they were served. I'm a cake baker, and cakes tend to go quickly at my house, but this one did not.

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Reviewer:

Penny

Reviewed: Apr. 25, 2012

Very Lemony...... Yum!!!

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Reviewer:

livelifetoday

Reviewed: Apr. 15, 2012

This cake was great! I made it for my MIL's birthday and everyone liked it. I followed the directions as written with the one tiny exception of the frosting. I used all of my lemons making lemon juice for the filling so I didn't have any leftover for the frosting. I ended up substituting 1tsp lemon extract instead. It still turned out fine, although next time I will buy more lemons to make it as stated.

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Reviewer:

may2mac

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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Apr. 9, 2012

YUMMY

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Reviewer:

BULL

Cooking Level: Professional

Living In: Okmulgee, Oklahoma, USA

Reviewed: Apr. 5, 2012

This is not a lemon cake.

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Reviewer:

desert rose

Reviewed: Apr. 1, 2012

This is a wonderful cake! I had just spent a few hours baking 2 other layer cakes that went terribly wrong, and this one finally worked. Very well, too! It was moist and light and very tasty. I did the cake and the curd, and used my own frosting (whipped cream). I will make this again as soon as possible. One thing that might have been different though is that it really didn't rise much, each cake was barely an inch high. I only made two layers as this was my original plan, but maybe for four layers this would be problematic. All in all everyone enjoyed the cake and there was nothing leftover!

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Reviewer:

skywilling

Cooking Level: Intermediate

Home Town: Natal, Rio Grande Do Norte, Brazil

Reviewed: Mar. 25, 2012

I am a big fan of lemon anything and this was a huge disappointment. Such a waste of time!

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Reviewer:

VICSANDY03

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Gates, New York, USA

Reviewed: Mar. 25, 2012

I was very careful to not overmix the cake batter and it still came out a tad too dense. I might use a cake mix the second time around. I 1+1/2 the frosting recipe and had plenty but I only added 4 cups of powdered sugar (instead of the 6 that the conversion called for) and the frosting came out perfect! Also, the lemon curd is amazing, make sure to refrigerate it for the whole time, I can see how it could get runny if not fully cooled. This cake took me 4.5 hours to make, but I had the afternoon free and it was fun!

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