Reviewed: Apr. 13, 2010

It was a great consistency. I actually did use cake flour, but I didn't make it lemon, I made it "berry", by replacing the lemon with berry jam and then just a tsp of lemon juice. And then I used it with "Fresh Strawberry Upside Down Cake" on this site, as the yellow cake, cooked it all in an Angel Food Cake Pan and then inverted it. Sides a bit messy, but it was ok for that type of cake. Also, the top seemed to get really brown while baking (but still swishy), so I turned heat down to 300 and cooked a little longer. Really yummy.

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Reviewer:

WesternStars

Reviewed: Feb. 14, 2010

I was looking for a refreshing cake to serve for a dinner party, I wanted something light and creamy as we were serving a leg of lamb and lamb is very rich. This was the best cake to fit the bill everyone at the dinner party commented on what a light and refreshing flavor it had and that the lemon wasn't over powering it complemented the whole dinner. I followed the review from S.MILLER and I will serve this many times over. Thank you for an excellant cake recipe:)

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Reviewer:

minette

Reviewed: May 8, 2009

I put in about two or three times the amount of lemon juice and I still couldn't taste it when I tried some. Also, no need for cake flour or parchment paper (if you spray the pan down well with no stick spray, it'll be just fine). I am kinda disappointed since I've been trying to find a good lemon or lemon poppyseed recipe with a good lemon flavor. The only thing that affected my decision was the lemon flavor. If you aren't a big fan of lemon and are looking for a sweet cake with a very light lemon flavor, this is the cake for you! I will frost one of the cakes tomorrow with lemon frosting - 1 c powdered sugar, 1 tsp milk, 1 tsp vanilla, 1-2 T butter, melted, lemon juice to taste, mix all ingredients until slightly runny - and it should be better.

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Reviewer:

3girls2parents1chef

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Apr. 19, 2009

Made this cake with Lemon Frosting tonight for dinner. It was fabulous. I definitely will be making this one all summer. Thank you for the recipe!

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Reviewer:

dakotaturtle

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: The Dalles, Oregon, USA

Reviewed: Mar. 10, 2009

This cake was amazing! I only made one little addition out of personal preference. I cut back slightly on the milk and added fresh squeezed lemon juice (half a lemon). The cake was SUPER moist and had a fantastic lemon taste. And it's actually quite a light tasting cake. I frosted it with lemon cream cheese icing and YUM! Almost as good as lemon meringue pie!......almost....

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Reviewer:

meganfield

Reviewed: Mar. 1, 2009

I don't know what I did wrong, if anything, but the cake was pretty dry. I followed the recipe to a T, so it's not because I strayed from the recipe. The lemon cream cheese frosting bumped this up to a 4. But I wouldn't rate the cake alone that.

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Reviewer:

Julie

Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

Reviewed: Feb. 25, 2009

Wonderful cake! I too frosted it with the Lemon Cream Cheese frosting (doubled the recipe) and my family loves it. I put lemon pudding between three 8" round layers. I think I will try making this with orange zest instead of lemon; may be good made with orange, and frosted with orange flavored cream cheese frosting. Thanks for the recipe!

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Reviewer:

S. Miller

Cooking Level: Expert

Home Town: Baker City, Oregon, USA

Reviewed: Feb. 22, 2009

We love this cake! It certainly would be adaptable with any number of filling/frosting combinations. I made it tonight with a lemon curd filling and buttercream frosting (as naples recommended)...I wasn't happy with the lemon curd recipe that I chose, but the cake is terrific!

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Reviewer:

Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

Reviewed: Feb. 16, 2009

Oh, wow this is awesome good! I see a yellow butter cake recipe with six egg yolks and I'm telling you, I'm right on it! Butter cakes have a tendency to be dry--not this one. Think the best wedding cake you ever had--now think three times as good as that, and that's how I'd describe this cake. Beautiful texture and color, substantial yet delicate crumb. This could easily be adapted to other flavors as well. I made no changes--the recipe stands on its own. I filled it with "Lemon Curd," from this site, and frosted it with my own vanilla buttercream. Outstanding!

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Dec. 30, 2008

This is a very good cake. It is not very lemony, but light and tasty. I made it exactly as stated, except I greased and floured the two cake pans instead of using parchment paper. They turned out really nice and pretty. In the picture tha cake looks white, but is really a nice pale yellow color. This would be a great cake with vanilla buttercream frosting, or as a homemade white cake. Really good and clean tastes.

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