Yes, this IS a crazy good and delicious cake - a true crowd pleaser! I followed some of the good tips from the other reviewers, and added some of my own as follows: cut back on the milk to 7/8 cup and add 1/4 cup freshly squeeze lemon juice; add 1 teaspoon of lemon extract; as an option, use buttermilk or half milk, half buttermilk; all ingredients at room temperature; and use good quality, heavy duty professional grade shiny aluminum cake pans. To the get the right height of cake in the full sized pro grade pans, I also would recommend 8" rounds rather than 9", or increase the recipe another 50% if you use 9". For a recent big birthday crowd, I doubled the recipe and used (3) 9" pans for a tall and grand cake. This cake isn't complete without lemon curd for the filling and a buttercream frosting (but I actually use 1/2 butter and 1/2 cream cheese with shifted powder sugar, some lemon juice and lemon extract - add a bit of milk or cream to adjust as needed). This I call my Triple Lemon Cake - a winner every time.
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Yes, this IS a crazy good and delicious cake - a true crowd pleaser! I followed some of the...