Lemon Cake

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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!

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I agree wholeheartedly with ChenMae!!! This is the BEST!!! Now I'm sorry that I only halved the recipe. It is so good that I am going to make this for my daughters wedding cake. Hope that batter works in a round shallow cake pan. May have to make this again to try it out. YUMMY!!!

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This is absolutely the BEST lemon cake I have ever tasted and made. It is simply divine. Its so nice and moist. It takes some time to make, so don't rush the process. I followed this recipe to a tee, the only thing I did different was, I didn't have to 8 1/2 inch bread pans, mine were 9 1/2, but they still came out great (although maybe not as high up as they normally would have been. This cake is well worth the time and effort. I noticed one of the reviewers giving the advice of setting up an assembly line of the ingredients you'll be using and then start the process. Happy Baking! Ina, you are awesome!

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Set aside some time to make this recipe, and bribe a helper to clean the dishes. The rewards are worth it. The whole house smells like a lemon grove. If you think the recipe calls for too much lemon, don't worry. It's actually the perfect balance of tart and sweet. Don't change a thing about the recipe, follow it to the tee, really. What helps me the most is to set up an assembly line of ingredients -- butter, sugar; eggs, zest; dry; wet. Then start the process. Buenisimo...or should I say Limonisimo!

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Ok, I am not a baker, but goodness knows I try. I followed the recipe and my cake turned out more like bread pudding than a cake......what did I do wrong?

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I made this lemon cake for the bf because he loves all things lemon and he loved it. I really liked it too. Very light and airy and bursting with flavor!!! I skipped the glaze because we are both not big on glaze

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The cake turned out perfectly, but the lemon is WAY too tart and too much for me. Makes you pucker up!!!!

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I made this the other night and it was delicious. I followed the recipe exactly except I cut the glaze in half and still didn't use even half of that. Has anyone tried putting the syrup on the cake while still in the pan? so much of the syrup fell through the rack and was wasted. Next time I will put in one while still in the pan, I did make the cake in a bundt pan and baked it for 45 min and it came out beautiful. I took it to work the next day and it was a huge hit! Definitely a winner!

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I rated this recipe a four, not because the cake wasn't delicious, but because the directions were not clear enough for me. When it comes to making the glaze, I couldn't figure out if the was a either or situation. The simple syrup or the glaze, or if you were to add both to the cake. For novice bakers that should have been made clearer.

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I really love lemon and this cake did not disappoint! After reading a couple of dozen reviews I was concerned it would be too mellow so I played up the tartness based on some previous pointers. Used Greek yogurt instead of buttermilk, Zest of 8 lemons, which I added to the flour mixture to prevent it from clumping. And my own secret ingredient-lemon extract; which I added to the cake batter, the syrup and the icing (just a little bit to each. Rewarded with a tangy and tart cake!! Love it!!! Moved it to the top of all lemon cake recipes, even treasured family ones, thanks Ina.
Also, microwaved the syrup about 1 1/2 minutes.
And made it in a jelly roll pan, only bake 30-35 minutes. Versatile recipe, just make sure that the batter adheres to the sides of the pan.