"A lovely moist cake." — Carol
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1 1/4 cups
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. :)
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. :(
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!
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!
Reallly, really good! I cut this recipe in 1/2 to make 1 cake. Tastes like a fluffy, lemony marshmellow. Delicious!
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. :)
Great, subtle lemon flavor. For true lemon lovers, add a little lemon extract to the frosting.
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)!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Fluff Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 99
This moist, delicious lemon sheet cake is so quick and easy to make!
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