Paula's Lemon Cake

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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.

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this is my daughters favorite cake. every year she wants this cake for her birthday cake, i did change a few things. instead of vanilla extract i used lemon and i also use lemon zest in the batter. it turns out great every time, thanks paula

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While this cake has good flavor and texture, it completely fell apart on taking it out of the pan to cool. Directions were followed EXACTLY, and I ended up with a huge waste of cake, time and money.

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This was a great recipe. The cake turned out well, simple to follow. Used all purpose flour and added baking powder and salt. The lemon curd filling was excellent. But I substituted the icing with a cream cheese with lemon frosting from her Hummingbird cake recipe. Absolutely amazing. I got nothing but compliments on it. Thanks again Paula, You got mad game girl!

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This cake is excellent. As to the icing - this is a tried and true old fashioned boiled icing that your grandmother probably made and is the first choice of my household due to the lack of fats. BUT this really cannot be made on a humid day unless your air conditioning is going full blast. It will not set up. Also make sure your equipment is very clean without any fat residue on beaters, etc as that will cause problems.

Adding lemon zest to the cake batter gives a stronger lemon flavor. I added 1 tablespoon.

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This cake is absolutely horrible and awful and it's time consuming to make. I made it and even though i love lemon and i loved the filling, the cake altogether was disgusting and i do not recommend anyone else to make this cake.

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I do have to admit it was a little time consuming to make. But I did add some extra steps. I LOVE lemon and so does my mom ( i made it for her birthday I added lemon zest to the cake it self and then brushed the top with home-made lemon cello once the cakes were cooled down. I also added lemon cello to the filling as well. It was by far the most delicious cake we have ever had and it was absolutely beautiful. The problem most likely with some of your frosting is you did not whip it long enough, it took awhile for mine to get a good consistency but it was well worth it. Another note for some people may be that you have to use self-rising flour, if not then you need to add 1 1/2 teaspoon of baking powder for each cup of flour and a 1/2 teaspoon of salt per cup. Thinking of making the cake into cup cakes for a bridal shower I have coming up. Thanks Paula!