Lemon Cake

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Is there a typo in this recipe? With only 1/2 teaspoon of baking powder and baking soda each, my lemon "cake" (bread was delicious but dense as a brick and fell in the center.

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Look no further for a recipe. Just make it and enjoy the lemon sunshine. I served it with Bobby Flays fruit compote and some fresh whipped cream. To bad I had already eaten lunch I would have gone back for seconds, thirds.....

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I am ready for spring to arrive and what better way than a fresh lemon cake. Beautifully light and exceptionally tasty!

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I first used this recipe about 3 months ago , i loved the lemon cake but then thought what about using just the basic recipe without the lemons , it makes the most delicious basic vanilla cake ever ! I fill it with a good strawberry jam ( from my local farmers market and vanilla buttercream . It is scrummy ! I have also made this batter mix into coffee and walnut with coffee buttercream and also a chocolate cake ! Its an extremely versatile batter ..Tonight i plan to do a the basic vanilla batter , then put some apple chunks in the baking pan and pour the batter over to make a kind of apple cake for dessert !

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Great lemon flavor, not too tangy nor too sweet. Love it. Thanks

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Great recipe. I did not have X-Large eggs so added one more Large egg. Really good recipe!

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Can I replace the vanilla with something else? I don't like vanilla

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Tried this this weekend--lots of zesting! I didn't need 6-8 lemons, however--I used the zest of about 3 lemons and the juice of about 5. It also took me at least two hours to make, zesting and juicing and baking included. I was pretty pleased with the result in the way of it being a solid, tasty cake, but it was just too lemony for my taste. My boyfriend loved it, but found the syrup/glaze was too much to handle the next day after the flavor steeped in more. If you're not a HUGE fan of lemon, try another recipe or lessen the amount of lemon in this one.

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found this easy to make, used canola oil, which made it healthy, so to speak...but of course heavy with calories. i recommend Rose Beranbaum's lemon poppy seed cake too (the cake bible it's made with butter, has a close typical pound cake texture. Ina's has a looser texture. i hit the filled pan many times on the table top before baking, lots of air in it, and small holes noticeable in the baked cake. between the two, i believe i prefer the pound cake, altho it will be a little more work, and there's that butter. also, didnt use extra large eggs, but used 5 large, then took out 1 tablespoon of beaten egg. i figured that was about right. i'll likely make this again. i love lemon cake!

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I made these cakes for a family gathering over the holidays, and they were a great success! My only complaint, and it's not even really a complaint, is that it was slightly too tart. After a few bites, though, I was absolutely craving that tartness. The cake overall was super moist and delicious.. will definitely make again, possibly with clementines or some other citrus fruit.