Paula's Lemon Cake

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This is an incredibly basic recipe. I did not sift my flour. I never do, so for those that had an issue, it might not have been flour at all. I added just a hint of baking powder, not a lot but enough to give it some rise b/c I did not have self rising flour but instead all purpose. I also added a hint more vanilla and I added lemon juice. I do not care for butter cream frosting, nor did I use the filling. I instead opted for a lemon cake so I added lemon juice to taste.

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The recipe for Paula's cake couldn't be easier. Well, I could tell immediately why the cakes made by the reviewers came out dry. Three cups of sifted self rising flour means sift the flour first, then measure. And you have to have a light hand when measuring...
Sorry you had a problem.

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Always looking for a good Lemon Cake recipe and this fits the bill. It's my personal favorite for my Birthday Cake. I didn't need to change a thing and found this quite simple to prepare.

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Oh Paula :( I followed the recipe to the letter. Planned on it being the BIG ending to my husbands birthday party. Thank goodness I made it the day before. The cake was so dry and none of the other elements were as expected.off to buy a box mix, my worst nightmare besides this recipe.

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Very time consuming...and sadly my cake came out dry too. I followed the recipe carefully- so was disappointed! The taste is wonderful...just too dry. Given how long it took to make, my expectations were high!

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This is the worst receipe I have ever tried. I should have looked at the reviews before baking this cake. The cake was hard & dry, the frosting was soft & did not hold any stiffness to it & the filling tasted good however it was too watery. I wasted alot of floor, sugar, lots of butter & most off all my time. Because I was going to take this to a party, instead I through it out & went to Costco & bought a Chocolate Velvet Cake which was out of this world good!!!!!

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I tried this cake batter a couple of years ago and it also was dry. It seems like to when using butter in a cake recipe it tends to dry out. I tried it again and reduced my oven and baked at 325 degrees and it came out perfect. Try the recipe again and reduce the temperature, let me know what your results are.

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I should have paid attention to the reviews. This cake was extremely dry. The lemon filling and icing were great but the cake was just so dry.

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This cake was delicious! Per other reviewers tips, I used all-purpose flour instead of self-rising, and added 4 1/2 tsp. baking powder and 1 1/2 tsp. salt to the batter. I also added a little over a tablespoon of lemon zest (also per reviewers tips, but I won't be doing that in the future. The filling is SO strong in lemon flavor, having lemon in the cake as well makes it too lemony. The cake needed to be a little more neutral to even out all the flavors. But it was still a very tasty cake. I made this for my mom's birthday and she was impressed. She especially loved the lemon filling. Thanks, Paula!

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I made this into a 6-inch 4 layer cake. Added 2 lemon zest to cake. My most ardent lemon cake lover friends liked it. The base cake is to balance the tart lemon curd. Lemon lovers can add lemon juice and zest to it. There's no need to knock a classic cake recipe, it doesn't promise to be what it's not. Baked till just done it's moist with a tender crumb, soft enough to require chilling before frosting. As for the curd it takes at least 15 minutes of stirring before it thickens and will thicken more when cooled, more chilled overnight. Making curd would require some muscles so why make it and then complain that 'it never sets', which is impossible. The temperamental frosting needs some attention but if I could make it in the humid, warm and rainy Singapore, how can it be dripping in seasonal countries? Make sure it's whipped to soft peaks before spreading it immediately over the assembled cake at room temperature. I highly recommend this - from an Asian who is completely neutral to PD.