Luscious Lemon Cake Recipe

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Most Helpful Positive Review

Aug 12, 2003

This cake has a great "lemony" flavor and is quick to make. I split the cake into 3 layers and filled it with lemon curd, then frosted it with lemon cream cheese icing made from an 8 oz. package of cream cheese, 1/4 c. lemon juice, 1 tsp. grated lemon peel and powdered sugar. I also added 1 tsp.grated lemon peel to the cake batter before baking.

—sharonc

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Most Helpful Critical Review

Sep 01, 2006

This cake is good, but make sure you use extra flour when preparing the pan b/c it is a sticky mess if you don't. I used a bundt pan.My cakes generally don't stick. An angel food pan would be easier but not as pretty. When inverting it about 1/3 of my cake stuck and I had to scrap it out and stick it together. When I tried to center the cake it wouldn't budge. I used fresh lemon juice for the glaze which is good, but the cake is extremely moist and super,super sweet. I may try to make this again b/c I really love lemon cake. The glaze causes the cake to stick when inverting so be careful. Perhaps making less of the glaze and pouring it over once the cake has been inverted would be a good solution.

—JillyBean

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111 Ratings

Nov 16, 2004

This cake is fantastic! It's very easy, so new bakers shouldn't have a problem impressing family, or friends. And the taste is great. It is very moist. Also, a little tip, instead of flouring the pan, sugar it, with granulated sugar. It works just as well, & doesn't leave a white residue on the cake. I garnished with fresh lemon whipped cream, & YUM!

—Daphnie

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Jun 08, 2005

I fell in love with a lemon cake at a local restaurant and went in search of the recipe. This recipe is even better! I bake it in 2 round cake pans and pour the glaze on while they are still in the pan. I also poke tiny holes in the cake as mentioned earlier. Then I frost it with cream cheese frosting. SO GOOD! It is now my most requested dessert!

—HHMURPHY

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Aug 27, 2004

My family loved this cake so much that I printed out the recipe and put it away under my favorites! I did not experience any problems previously mentioned; crumbly, messy, wouldn't release. I found it to be perfect. I did let it rest longer than an hour before I inverted it, and used a rubber spatula to help release the sides. (remember the sides of a cake/bundt pan should be room temp. before inverting)I poured the glaze over the cake while it was still inside the mold, just take your time and let it absorb a bit. The prep work is very similar to a Rum Cake, so you may even want to pierce holes in the cake for the icing so seep through. Good Luck!!!

—CRYSTALBELL66

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Oct 11, 2003

I substituded butter for oil, used fresh squeezed lemon juice instead of water, and fresh squeezeed in the drizzle. It was so good and truly was better the next day. I took it to work and people loved it. Kathleen3

—KATHLEEN3

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Jan 28, 2011

This is a very moist, tender cake with great flavor. Very quick and easy to prepare. I did not have enough lemon juice but did have fresh orange juice so I used that and threw in the zest of one orange as well. I found a recipe similar to this recently and that recipe had blueberries in it. I had a couple of handfuls of frozen blueberries in the freezer so I added those too. Everyone really enjoyed this. Thanks for sharing!

—abapplez

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Jan 24, 2006

I've made this cake three times now and its moist and lemony every time. I follow the recipe exactly. Deicious!!

—MOMMYANDBOYS

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Nutrition

Calories
425 kcal
21%

Carbohydrates
74.1 g
24%

Cholesterol
82 mg
27%

Fat
13 g
20%

Fiber
0.4 g
2%

Protein
4.7 g
9%

Sodium
441 mg
18%

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

Nutritional Information

Luscious Lemon Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 425
** Calories from Fat: 117

% Daily Value *
** Total Fat 13g 20 %
** Saturated Fat 3.1g 16 %
** Cholesterol 82mg 27 %
** Sodium 441mg 18 %
** Potassium 72mg 2 %
** Total Carbohydrates 74.1g 24 %
** Dietary Fiber 0.4g 2 %
** Protein 4.7g 9 %
** Sugars 52.4g
** Vitamin A 2 %
** Vitamin C 8 %
** Calcium 4 %
** Iron 11 %
** Thiamin 1 %
** Niacin 10 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate 5 %

* 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.