Lemon Fluff Cake

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Most Helpful Positive Review

Jun 10, 2006

thanks for the great recipe! it's wonderful. however, i would liek to suggest some additions to this recipe. can try adding some lemon zest and fresh lemon juice in place of the lemon extract for a nice lemony taste. :)

—Rachel

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Most Helpful Critical Review

Sep 29, 2010

i have this cake in the oven at the moment so i will be back when it's done to update. i did make some modifications as follows: i didn't have cake flour so i subbed 1 3/4 c all purpose flour + 1/4 c corn starch, rather than lemon extract i used the juice of two lemons + the rind of 1 lemon, and lastly, rather than 1/2 c shortening i used 1/2 c unsalted butter. usually i LOVE the taste of cake batter but to be honest the taste of this batter didn't have me licking the beaters. :( i REALLY hope this cake will taste better once cooked! UPDATE: what a disappointment... this cake is nothing other than a mock angel food cake. it didn't rise much and it actually fell a little in the middle (had it been in a tube pan like a normal angel food cake that wouldn't have happened). because it fell the center of cake is a bit gummy while the edges taste pretty decent (but like i said, like an angel food cake). if you're looking for a good lemon cake i recommend looking for another recipe. i won't try this recipe again. :(

—amyi

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48 Ratings

Apr 26, 2008

This was really, really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon, and the shortening with unsalted butter. Oh, and I used skim milk. : ) I'm giving this cake four stars because I felt what really made it amazing (even my father went back for seconds! unheard of!) was the lemon glaze I topped it with (just mix lemon juice, confectioners sugar, and lemon rind) and the lemon ricotta creme I served on the side. The combination was oustanding. For the ricotta creme, I just threw about a cup of ricotta (part skim), tbsp lemon juice, lemon rind from one lemon, 1 tbsp half and half, and maybe 2 tbsp sugar? because you can throw it all in the blender, you can really just adjust to your liking. Wonderful recipe. This is probably the new family favorite!

—Runnincook

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Oct 23, 2007

Excellent cake-very moist. I made a couple of substitutions. I didn't have cake flour, so I did 1 3/4 all purpose flour, 1/4 corn starch. Also didn't have shortening, so I used butter instead. I used the zest and juice of two lemons instad of the extract (although possibly didn't need that much zest). Only had skim milk on hand, which worked fine. I iced it with a lemon icing and topped with strawberries. Yum!

—SAWOODWARD

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Jun 21, 2003

Reallly, really good! I cut this recipe in 1/2 to make 1 cake. Tastes like a fluffy, lemony marshmellow. Delicious!

—Nadia

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Feb 06, 2007

these are fabulously light & moist! i think you could sub almost any extract for the lemon and have fantastic results...vanilla, almond, they'd all be just as good if you don't happen to like lemon. i did make these as cupcakes and baked them for about 12-15 minutes and they came out perfect. I frosted them with the lemon icing from this site and they were simply delightful. yum, yum. :)

—blondiecakes

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Feb 28, 2003

Great, subtle lemon flavor. For true lemon lovers, add a little lemon extract to the frosting.

—CHARIS1

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Jan 09, 2005

Wonderful cake! Easy to put together and perfect lemon flavor. *******1/9 I had to review again, just made them into cupcakes....perfect again! My new fav cake (we love lemon)!!!

—SAPROPER

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Nutrition

Calories
310 kcal
15%

Carbohydrates
48.9 g
16%

Cholesterol
2 mg
< 1%

Fat
11 g
17%

Fiber
0.5 g
2%

Protein
4.2 g
8%

Sodium
348 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Fluff Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 310
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 2.9g 15 %
Cholesterol 2mg < 1 %
Sodium 348mg 14 %
Potassium 84mg 2 %
Total Carbohydrates 48.9g 16 %
Dietary Fiber 0.5g 2 %
Protein 4.2g 8 %
** Sugars 26.3g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 14 %
Iron 23 %
** Thiamin 27 %
Niacin 22 %
Vitamin B6 1 %
Magnesium 3 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.