Lemon Layer Cake

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Not for high altitude, as noted by a Salt Lake City reviewer. I'm in Denver and the same thing happened to me: lovely edges and a sunken center. A tube pan will fix the problem for next time.

I tried the recipe as-is, without the typical altitude adjustments. Those help, but cakes with a lot of oil or butter, like this one, often don't translate well.


I plan to cut out the center and fill it with

Tasty as all get out, though!

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Love this cake! Took all day but it was so lemony and nice. My whole family loved it ! I followed the recipe exactly and had NONE of the problems mentioned. Nothing was runny or gritty or "funny consistency ". It came out perfect and considering I haven't made a cake since I was a kid, I was very pleased with myself.

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The taste was out standing the cream filling excellant. The only thing that I would do different is while making the frosting after the sugar is added to not beat it anymore on the slow to medium speed. It gave the frosting a weird texture. If I had folded in teh remaining ingriedants it would of had the texture and look like frosting instead of looking gritty and runny. Also after assembling the cake you need to refridgerate it so that the filling in the middle sets and not slide. After I completed the cake and refidgerated it the filling set and the runny frosting became more of a solid.

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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!

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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.

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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.

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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!

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...enough said

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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.

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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!