This is a great cake. The only adjustments I would make is to the frosting. I added yellow coloring to the icing. I would increase the frosting to allow for extra to pipe onto the cake to decorate it. A “crumb layer” is helpful when frosting this cake. Frost the cake very lightly and pay no attention to all the crumbs that will fall off the cake and mingle in the frosting. Refrigerate the cake for about a half an hour to let the icing firm up and then remove the cake and finish frosting the cake…..this way the crumbs stay in the first layer and will not ruin the look of the finished cake.
I think this recipe is fantastic! Just enough sweetness and tart. I would recommend doubling the buttercream frosting. I was conservative with the middle layer and I still didn’t have enough to ice the rest of the cake.
Just made this cake recipe and it did not disappoint! I made 2 6×3 cake rounds filled about 2/3 full and baked at 350 (using 2 oven thermometers) for about an hour. I think next time I might need to bake it 5-10 mins longer but it is absolutely delicious! Thank you so much for this recipe.
After reading reviews that many thought this cake was to dense, I substituted cake flour for all purpose flour. As a result, I didn’t find this cake to be dense at all. It’s also very important to not overmix the batter! Thos two tips should ensure a super light and moist cake. The filling and icing on this cake just couldn’t be beat!!
Great recipe! I made this for my son’s birthday and turned it into a rainbow cake. Tastes great and holds up well! Thanks!!!
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
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I made this for a luncheon at work. I received numerous compliments and one coworker offered to buy a cake for Easter. I followed some other reviewers’ recommendations: I used cake flour, replaced 1/4 cup of milk with lemon juice, and made extra lemon curd (but did not use it all). I also made extra frosting. This allowed me to use some for a crumb coat (thinned) and decorate the finished cake. Delicious, and a real keeper!
This is one of my very favorite of Sally’s cakes. SO lemony and moist. It stayed fresh and moist for five days!!!! Thank you for an amazing lemon cake recipe, Sally!
Unbelievably wonderful! Lots of steps but that is just what it takes to make cakes this good!Amount of filling and frosting was perfect even for my family who likes lots.I took 2 hints from other reviewers: use 3/4 milk and 1/4 lemon juice in cake – absolutely perfect! Also, when frosting, do a “crumb layer”; i had never heard of that technique and will never frost a cake without doing it again. Very special cake! Thank you for sharing!
This was very good, I followed it exactly but had 1/2 more icing. It’s really delicious but the cake is a bit heavy. It’s not that the cake is bad it’s just not what I was expecting. I bet this would be good with an angel cake or something lighter.
I made this cake for a family gathering and it was wonderful! The cake has a dense but light texture—if that makes sense. It was the perfect amount of lemon taste in both the cake and frosting. I frosted the sides and in between the layers generously and put a thin coat of frosting on top, then covered the top with whipped cream. This is definitely a recipe I will make again!
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners’ sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk
How to make it :
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
source :07recipes.com