Paula's Lemon Cake

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The best lemon cake ever!!!!!!

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This cake is WAY too time consuming for the result. The men in the family joked about using as a door stopper. It was too dense and not a lot of flavor. I added lemon extract to the batter and to the "frosting" because it didn't have the lemon flavor I was looking for. I liked the lemon filling but that was about it. Sorry, Paula but this recipe needs a little more work to it to make it taste like an actual lemon cake.

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This cake does take a bit of time but worth it. The lemon filling is what takes the most time and patience. I did add some lemon juice in the cake batter and the frosting to give a hint of lemon flavor.....very tasty!! Be sure to use self rising flour. I used basic flour the first time and it turned out horrible. The cake batter itself is so easy and quick and makes a great basic cake. I'll definitely make this again!!

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The cake was yummy, pretty much everything I expected. It takes time and patience for this one to turn out. I found the custard extremely time consuming, but it more than made up for lost time by being so delicious. Too much heat and a badly rigged double boiler will most definitely turn the custard into scrambled eggs. It took a crazy long time for the custard to finally start thickening as I was working with it, but hold out. You'll be glad you did. Let the custard refrigerate for about twenty minutes after you finish cooking it up, it will continue to thicken (and thicken, and thicken some more and your layers won't slide around!

Can't say that i loved the icing, but I'm a buttercream kinda girl. I can't blame Paula for that.

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I have made this with the lemon filing but grew up with my mom making it with a pineapple filling instead. Talk about wonderful, it was always my dad's favorite. The filling is tricky to make but it isn't difficult if you know what your are doing. The most time consuming part for me is that seven minute frosting which usually takes closer to 20. Also, that frosting isn't unlike mirrangue which you don't want to attempt on a rainy or really damp day. Just be patient and you will have a really delicious cake.

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hi paula, my name is pat ossmann and i watch you every day, and really love when you make down home cooking. my family is from west virginia. most of my recipes are from my two grandmas, when i first started i could not follow a recipe, because they cooked with thier eyes first, much like you, i reconise some of the things you make but they have other names . i guess every cook names it when they make it . keep going paula we love you here in illinois. Bestnwishes from my home to yours

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There is an old Southern cake called a Lemon Cheese Cake - first of all, it is nothing like what you think of when you hear the words cheesecake. It is a lemon cake and the "cheese" comes from a lemon curd-type filling. This cake is almost the same as my grandmother's cake, with the exception that hers had a lemon icing. This cake is not for the faint of heart, or the inexperienced baker. There was a previous comment about "scrambled eggs" which is what you will make if you don't make a cooked filling/icing. Don't blame that on the cake or the recipe - blame it on the cook. This is a GREAT CAKE!!

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okay the cake part was the easiest thing but after making the scrammbled eggs filling and runnyyyyyyy frosting i endeed up being so frustrated i threw the entire thing out!!!! very time consuming and totally not worth it!! next time i will just make the 1234 cake and adding lemons to that instead of making a nasty filling and frosting that was a waste of time and money!!

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It took a while to make this cake, but it was well worth it in the end. It was a huge hit at a church function. It's not too sweet and was very moist. It does need to be refrigerated though. The function was during the summer and was outside - so the icing started sliding off the cake!

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This cake was good ...not too sweet, a tad dry, could be more lemony....I used cake flour and added in my own baking powder and soda and salt. I wonder how buttermilk and a little lemon zest would help this lemon cake be a little more lemony and moist? The filling was very thin and runny, however had a nice flavor. Unfortunately it does make the cake a bit slippery therefore I didn't slather it all over like they do in the video. I put as thick a layer as I could between each cake but it mostly soaked into the cake therefore there wasn't the nice "filling look" that she shows in the video. Also I couldn't use even half the filling so it was a waste of egg yolk. Frosting the top was a bit trickier because of the filling on it. The meringue recipe flopped for me twice...I think it had not enough C of T and the egg whites I used were room temp....so I scrapped it altogether and used a different meringue recipe that had less sugar, more C of T, needed lemon zest, and I used cold egg whites. It was great! So, as is, Paula's entire ensemble is so so, but with a bit of tweaking it is potentially five star. Next time I'll add zest to the cake, use half the egg yolks in the filling, let the filling stand longer to thicken more and not put filling on the top.