Food Network
Home> Recipes> Baking> Cakes>
Lemon Cake Recipe

Lemon Cake

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (302)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 302

Showing 1-10 of 302

Sort by:

Newest

  • on May 14, 2013

    Flag

    I made an account just to review this recipe. I loved this cake even though I don’t like lemon desserts all that much. I followed this recipe carefully. I added a 1/2 tsp of lemon extract, which prob isn't needed, I just took a suggestion from another reviewer. I skipped the glaze and just sprinkled with confectioner's sugar for presentation. Here are some of my tips for this recipe:
    -Let ingredients reach room temperature.
    -Make a day ahead.
    -Take your time. Prepare ingredients first.
    -Cream butter and sugar very well, until light and fluffy.
    -Use extra large eggs, which is stated in the recipe.
    -For bundt pan, grease and flour are important for safe removal. Bake about 1h 10m, lowering heat to 300 for the last 15 minutes or so. I didn't need to cover mine with foil, but do so if the top surface is browning fast.
    -The syrup is wonderful to brush on warm cake while in the bundt pan. I made some holes with toothpick as some reviewers suggested.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 12, 2013

    Flag

    Really disappointing and dry. Thought with all the lemon juice it would be really flavorful, but just so-so. Also stuck to the pan. I followed the instructions to the letter.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 08, 2013

    Flag

    The lemon cake is fabulous.
    Anyone complaining that it isn't moist, didn't follow the recipe.
    I am, now, making it using fresh orange zest and orange juice.
    The only ingredient I added was a little more vanilla in the cake and a splash of vanilla in the glaze.
    Perfect. Love it ice cold, too. Fresh berries make it even better.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 03, 2013

    Flag

    This cake was SO dry and way too dense. Way too much flour in this batter recipe. Tried to eat one slice, then threw the entire thing in the trash.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2013

    Flag

    I am not a baker ..but OMG this was my first baking effort and I managed to impress my friends with this amazing recipe ..Loved it so much ..I thought that adding the lemon syrup makes it more delicious ..yummy yummy

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 30, 2013

    Flag

    Straight forward great recipe which I followed exactly! Great cake with not to much effort. This cake is delicious, you won't be sorry! I too used a bundt pan and the recipe filled it nicely. Everyone commented on how great it looked too. Ina delivers once again!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 22, 2013

    Flag

    Delicious Lemon Cake. I was generous with the Buttermilk (1 cup versus 3/4 cup. I also used a Bundt pan at 300 degrees for 1 hour and 10 mins. Extremely moist!!!! I love Ina.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 21, 2013

    Flag

    My family & friends love this cake. I followed the directions exactly (except, I make it in a bundt pan & had no problems. GREAT RECIPE!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 16, 2013

    Flag

    OMG. My son-in-law doesn't care for sweets. It was a special day and I made him this cake, anyhow. He loved, loved, loved it!!!! Now he has instructed his wife/my daughter to get this recipe and make it every year on his birthday. Yea!!! I love you Ina.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 01, 2013

    Flag

    This cake had a great real lemony taste. It was more dense than I had expected based on how light the batter was. I split the batter into two round 8 inch cake pans so that I could have a taller two layer cake. I then used raspberry preserves in between and topped it off with the glaze. This was a huge Easter hit!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 31 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.