Recipe by Carol
"A lovely moist cake."
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1 1/4 cups
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!
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. :(
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. :)
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!
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.
So good! It had the perfect amount of sweetness and just the right amount of lemon flavor. I filled the layers with blackberry jam and topped it with lemon cream. It almost tasted like a brunch cake. I will definitely make this again.
* 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
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