Lemon Cake

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O.M.G.

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This cake is fantastic! The best lemon cake we have ever had. Will be making this again.

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good

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First time making a lemon cake. I made this cake for a birthday for a collegue of mine and it was a hit! I found the recipe quite easy to follow and the cake came out beautiful! So full of flavor and moist!
I didn't make the syrup or the glaze instead I made a Lemon Cream cheese frosting to pair up with the cake...it was AMAZING! I will make this recipe for sure again.

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BOOM !!! this is tha bomb! & i really hate zesting fruits but this was sooo worth it! after having this cake no other lemon cake will ever taste the same but i opted to bake this in a bunt baking pan and the outter crust(within the pan was perfect and the top side was semi crusty and then bcame this wonderfully decadent moist top kinda similar to the top of pound cake...as for leftovers when we wanted a slice we would simly throw it in the microwave for up to 10 sec and eat it warm... YUM!!!...btw im not really a big fan of lemon icing on the cake so i skipped that but for those of u that like it i was told by my mother that u could probably add a lil lemon zest to the icing mixture during cooking as well and it would probably taste really good?

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Excellent recipe, not to difficult to make. I made it with cake flour. I'm going to make it again with all purpose King Arthur flour and see if there is a difference. Wish someone would write about the different types of flours and when to use them. Anyway this is delicious and light and lemony.

I also made it with King Arthur All purp flour. This was a little airier. I would think the cake flour would make it lighter and airier not the other way around. Both are delicious. This was just my little experiment. You can see the difference, cake flour is a little denser not much, the all purp is airier. I used Kith Arthur flour both times, their cake & their all purp flour. Dont leave out the syrup or the glaze. Great recipe.

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Question:
When it says in the recipe "Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour." Do you mix it all together afterwards before you devide the batter?

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I love this recipe. I have made it several times, always with whole wheat flour. It is still moist and delicious. I topped it with fresh raspberries before drizzling the glaze on and it makes a wonderful summer dessert.

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TO DIE FOR!!! This is the THE dessert for lemon lovers!! I've been searching for a recipe like this so that I don't have to buy my favorite lemon cake from a dear friend/baker at $30 apiece. I think this IS her recipe. It's just FANTASTIC!! A few reviewers mentioned that it's difficult to get the syrup to soak in, so I made tiny shallow holes all over the bottom of the cake with a toothpick which allowed the syrup to soak in easily with very little loss.

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I really loved this cake! I don't claim to be a baker. But this cake made people think I am. It was so delicious! The sweetness and the tartness, Wow! What a wonderful marriage of flavor. I'll definitely make this again and again. It's a keeper.