Lemon Layer Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading other's reviews I made a couple of changes. I sifted my cake flour then measured it out (it was not specified which made for a lighter cake. I also sifted my confectioners sugar (before measuring for the icing which made it light and fluffy. I added 1/4 tsp. of neilsen-massey lemon extract to the cake batter and the icing (when I added the lemon juice. I think this really made the lemon essence pop without making it too tart or changing consistency. I also beat the whipped cream for the filling longer than instructed until it was stiff, folding the curd mixture into it softens it so the stiff cream made it a lot easier to work with. This may or may not have all been stated in previous reviews, I just didn't have time to read them all. All in all, great recipe that I will be making again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was delicious. I only made the cake itself, though, and not the other parts. It is the consistency of a pound cake, as other reviewers have said, but I did not find it overly heavy. I love it because of it's decadent buttery sweetness and uniform velvety texture (it is good on it's own, which I prefer over the fluffy type of cake that results from box mixes. According to my mom, this cake is 'yum-bo!' which in her terms is an A+.

The only reason I took off a star is because the flavor is not very lemon-like, but when layered with lemon curd and frosting it becomes a simply divine lemon dessert. I cannot wait to make this cake for my brother's birthday.

notes: The batter was thick and fluffy, not liquidy like other cake batters I've made or seen. This consistency made me nervous as I put it into pans and into the oven, but it came out perfect and leveled easily with my cake leveler.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake but substituted lemon curd from the store to avoid having to cool it. I read several reviews about the curd running out from between the layers. I made this cake for a very special occasion for someone and could have it messing up. So I decided to cook the cakes the night before let them completely cool. I put the curd between them after cooling about an hour. Then I wrapped them up and refrigerated. I iced the cake the next day. It turned out really nice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Any time there is a birthday in my office, I make the cake. This lemon cake is by far the most requested cake. I make it in three layers, not two.

The filling, though delicious, is not very stable. It works fine as it is in the recipe, but if you want a stiffer filling, add a couple teaspoons of confectioners' sugar and whip until stiff. As with most cakes involving whipped cream-based fillings, it is a good idea to pipe a ring of frosting around the edge of each layer before filling it. This ring will serve as a barrier to contain the filling and prevent it from oozing out the sides. Do not let the filling extend above the border.

When I'm pressed for time, I substitute store-bought lemon curd. Just whip it a little with your mixer before folding it into the cream.

Hope this helps!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

...enough said

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First off I want to mention that I didn't find the cake to be at all like pound cake as some reviewers (those comments almost put me off making this cake! It might be what you are used to but I found the density fo the crmb to be just middle of the road and not heavy like pound cake.

The filling though, as many people commented, is very runny so I wanted to include some suggestions (both things I did this time and things I would do next time i made this cake

When you are ready to put the filling in make sure both the cake and the filling are well chilled. Put the cake in the refirgerator and you may even consider putting the filling in the freezer (but don't let it freeze

Before laying the filling on the first layer put a generous "fence" of frosting around the rim of the first layer (this is a tip mentioned above that worked well for me to keep the filling in.

Make sure your frosting is room temp and spreads nicely so you don't push too much on the cake trying to get it to spread. The less you shift the cake the better and the top layer is prone to sliding around on the filling.

The thing I will try next time I make this (and it's definitely something I want to make again is to frost the top of the second layer of the cake and place it on just after putting the filling in. I found the filling was most prone to squishing out when I presses down ont he cake to frost the top so this would solve that problem!

Also worth mentioning, I did this with a vanilla buttercream frosting to so the lemon wasn't all-powerful in this cake. It was very nice that way.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious, pretty, light tasting cake!!
This cake is not too rich. It does disappear though, so be sure the cook gets a slice.
You should do well if you cool (& maybe chill your cake and chill your filling. Basically, follow directions.
Don't shortcut, be sure to use fresh lemon zest. It is best.
Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I knew I was in trouble when the very tasty filling couldn't withstand the weight of the layer cake being put on top of it. The center oozed out of the middle of the cake faster than I could icing to blend it in. A mess...and I did refridgerate the center over night and I did whip the cream to peaks. I f I was to make the center again I would whip it til hard, hard and probably also add cornstarch when cooking the lemon. In making the best of a distaster cake for Easter- it didn't look horrible and I figured if the filling and the icing taste good and the cake looks like it came out perfct , fine... but the cake was like pound cake, not bad, for pound cake... but no one was expecting lemon cake to be a belly bomb heavy thing. This was the first time I showed with a dessert that wasn't a winner. No one loved it and everyone said it was too heavy, but the icing is good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake for an office birthday party and everyone loved it. I did not have a problem with the lemon curd filling like some reviewers said. It came out perfectly. I did whip the heavy cream a little stiffer though before folding into the lemon curd. Make sure to refrigerate the lemon curd for at least an hour too or it will not thicken. The only problem I did have was that there was not enough frosting and I had to make another batch cutting the recipe in half to finish frosting my cake. The next time I will double the frosting recipe. Maybe I just like more frosting, but a light layer of frosting on this cake would not work well as it is a crumbly cake. Delicious though - I will definitely be making again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a friend's birthday party and everything about this cake was amazing. It earned rave reviews. The cake itself has a buttery, dense lemony pound cake texture which complements the lemon filling and buttercream. Make sure you cool the cake completely before handling it - otherwise the cake is difficult to handle and may crumble apart.

I did make some modifications to the recipe which I thought improved the cake to give it that extra "wow" factor, as follows:
I did not use the lemon filling recipe provided in this recipe. I sliced each cake layer into half horizontally, so the cake had a total of 4 layers. On top of the bottom layer I spread about 1/2 cup of Lemon Curd (recipe below. On top of the second layer I spread some buttercream icing. On top of the third layer I spread another 1/2 cup of lemon curd. Then I iced the top and sides of the cake with the remainder of the buttercream icing.
Instead of the Lemon filling recipe provided, I filled the cake with Lemon Curd:
2 egg yolks
2 eggs
3/4 cup sugar
1/2 cup freshly squeezed lemon juice
1 tbsp lemon zest
1/4 cup unsalted butter
- Whisk eggs and egg yolks in a medium heavy-bottomed saucepan. Whisk in sugar. Whisk in lemon juice, zest and butter. Heat over medium heat, whisking constantly, until mixture begins to bubble. Reduce heat to low, and continue whisking, for about 15 minutes, or until mixture thickens to a curd consistency. Let cool completely before using to ice the cake (the curd will continue to thicken as it cools. This recipe makes enough to fill one cake, with a little bit of lemon curd leftover to enjoy with crackers.

Enjoy!