Comments on: lemon cake

By: Debra

Debra — Thu, 29 Oct 2009 03:26:35 +0000

A very good cake that I will definitely make again. I made 2 loaf cakes to give to 2 neighbors as thank you gifts. I had a 1/2 pint of raspberries on hand so I added them. First, however, I tossed the raspberries with 1 TBS of flour.

By: Emma

Emma — Tue, 27 Oct 2009 16:23:27 +0000

Hi! I somehow stumbled onto your site and it is great! The photos look amazing too. I had a look at the cake pan conversion page you mentioned but I don’t really get it, so thought I’d ask. I don’t have a bundt or loaf tin, could I make this in one 8in round deep cake tin? Or would I need two of those? Might have to buy a bundt tin cos it looks so pretty! I can’t wait to make this cake! Thanks!

Also, slightly off topic – do you have a recipe for a Key Lime Pie – I am from England, so after some Google searches, am still a bit confused as to a traditional recipe (and I’ll have to just use regular limes)!

By: Debra

Debra — Sun, 25 Oct 2009 02:11:11 +0000

2 sticks of butter equals 1 cup.

By: Colleen Easterbrook

Colleen Easterbrook — Sat, 24 Oct 2009 21:47:59 +0000

Hi! Commenting from Canada. How much are ‘2 sticks of butter’? Thanks! I have really had a craving for lemon cake lately.

By: caitlin

caitlin — Tue, 13 Oct 2009 19:28:53 +0000

deb, why is everything you make wonderful. Seriously.

By: MaryM

MaryM — Thu, 08 Oct 2009 22:11:57 +0000

Deb – made this and it smells SO good! Was that supposed to be a 10 cup or a 12 cup bundt? Seemed a little … short for my 12 c. bundt pans (yeah, that’ll make me not eat it – hah)

Thanks for your site, and congrats on your wee bairn!

By: Steph

Steph — Mon, 14 Sep 2009 20:24:41 +0000

Hello –
I have discovered your website and I think I’m going to love it! I love all the ideas and the discussion. Looking forward to learning from all of you out there!
S
PS Liz – I would have never thought to put lemon and basil together! Mmmmm sounds delicious!

By: Liz

Liz — Sun, 23 Aug 2009 23:54:05 +0000

I’ve been wanting to make something that I can bring into work for a treat and finally settled on this. Not quite enough lemons, so I usaed half lemon juice, 1/4 lime juice and 1/4 run and just mixed them together so some of it went into the cake, some was the syrup and the rest was used to make the glaze. Sooooo good. I had to immediately freeze 2/3 of the cake I was keeping for myself so I wouldn’t eat it all.

Now I want to experiment with using combos of citrus & herbs in the future. I am thinking lemon & basil, pineapple & rosemary or orange and tarragon!!

By: Rose

Rose — Tue, 18 Aug 2009 03:15:15 +0000

Deb,
I’ve been making recipes from your website for some time now but this is the first time I have reviewed a recipe. Like you, I love the art of cooking. I just wanted to say thanks for all the wonderful stories and recipes.

As for my review of this lemon cake well…it was wonderful. My family especially loved the fantastic texture of the cake. I am going to make it again soon using orange instead of lemon. My husband even requested it in grapefruit! I might just give that a try. He does have good ideas from time to time.

By: Megh

Megh — Mon, 17 Aug 2009 17:15:01 +0000

Hi, I halved the recipe but it turned out just as amazing as promised! two people already asked me for the recipe and I’ve directed them to your site. Thanks for sharing!