Recipe by REGINAHARRIS
"This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. Tips: after separating the eggs, let the egg whites sit in the fridge until you're ready to whip them. I usually need 3 large fresh lemons for this recipe to produce the zest and juice."
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3 1/4 cups
2 1/4 cups
grated lemon peel
1 3/4 teaspoons
grated lemon peel
5 1/2 tablespoons
This was a lot of work and time. The filling and frosting didn"t come out the way I thought it would. I may have cooked it too long but it had an awesome flavor. I followed the recipe as posted. May find a different lemon frosting next time. Gave it 4 stars because even though it was time consuming the flavor is very lemony!!
This is my favorite lemon cake recipe. I don't care for the glaze consistency of the frosting, so I use a different frosting recipe.
I was so excited when I found this recipe. I am not a baker at all and suddenly got the bug to start trying different recipes. I used this recipe for my mom's 70th birthday as a surprise. I thought I could adjust the recipe based on the suggestions of previous reviews but the cake was terrible, to hard to cut. The only thing that I improved was the lemon flavor but the cake itself was not moist and fluffy and just too stiff. Too much work for such a great disappointment! It took me 3 hours to complete. Unless you are a pretty confident baker and know how to adjust the recipe for your benefit, I suggest just using an entirely different recipe. I've had great success with other home made recipes that I've tried.
The picture on this recipe does NOT match the cake!!! This not a light a fluffy cake but it tastes ok.
* Percent Daily Values are based on a 2,000 calorie diet.
Sybil's Old Fashioned Lemon Layer Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 206
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