Lemon Cake

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Terrible!

This cake was sooooooo good when it first came out of the oven and cooled for just a few minutes. But the next day it was terrible. Almost no lemon flavor and very dry! Nobody in my family liked it and I ended up throwing it out.

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Followed recipe exactly -- ingredients should be room temp -- except added frozen wild blueberries to the flour. Delicious cake; great for gifts.

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great! instead of making 2 loaves, I actually made one loaf and used the rest of the batter to make mini loaves since i had a mini loaf pan. they look adorable as little individual cakes! i tried the confectioner sugar/lemon glaze before after I made it, and for some reason I just wasn't a fan. So instead I just used store bought cream cheese icing for some of the cakes and lemon flavored for the others. otherwise, they were delicious! thanks for the recipe.

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Delish! really the best homemade lemon cake...next time will try it with oranges and chocolate chips! love the barfoot contessa >

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All I have to say is, Thank you, Ina!! It is so delicious, and moist!! My friends and family can't get enough of it, lol!!!

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I made cupcakes with this recipe and they had great lemony flavor. While baking, I had to watch them like a hawk because they seemed to be real easy to over bake and they werent the prettiest cakes I'd ever seen. I think the cake is a bit more pound-cake texture so it doesnt rise as well. But i topped them with some lemon buttercream so overall they turned out pretty well. I had no complaints. Next time Ill make this recipe as a loaf or bundt.

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Been making this for a couple of years now and my friends all cheer when I bring it out for dessert. Yesterday I made it in a bundt pan and it comes out perfect, although I admit it's a little challenging to get the syrup poured over the curved sides. Took just about 1 hour to bake the bundt size and had to put foil over the top and turn down the heat a bit in the last 15 minutes.

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I made a healthy vegetarian version of this cake. I hate the smell of raw eggs so I left them out. I left out the vanilla too by mistake because I forgot. I used Equal zero-calorie sweetener instead of sugar. I also used margarine instead of butter because it's cholesterol free unlike butter which is loaded with cholesterol. After zesting the lemons, I peeled them like one would peel an orange and I carefully removed the membrane and put the entire sections in a bowl. I mashed the lemon sections with the bottom of a small whiskey glass to extract the juice. I poured 1/4 cup of the juice out of bowl & set it aside for my icing. I then dumped the smashed lemon sections and juice into the margarine & Equal along with the zest. I also used whole wheat flour and water instead of buttermilk. I used more water than the recipe requires because whole wheat flour needs more liquid than white flour. It was delicious!

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Really great cake. I only used half the amount of the recommended lemon syrup, and I think it was perfect. The cake itself would be really good without the syrup and glaze.

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Sooooo good! I actually put a little more vanilla in it and it made it really moist! also instead of buttermilk i mixed 1 cup of milk with a tablespoon of white vinegar and measured 3/4 cups of it instead of buttermilk!