Comments on: lemon layer cake

By: Yen

Yen — Tue, 09 Mar 2010 06:54:28 +0000

i made this cake tonight and it was not up to par with what i expected it to be. cake altough the cake base turned out fine, i did not expect it to be as fluffy/airy as it came out. the custard was odd tasting and the frosting was alright but had a wierd aftertaste. maybe i am doing something wrong… ):

By: Heather

Heather — Tue, 02 Feb 2010 21:58:11 +0000

This cake is incredibly LEMONY! Thanks to the curd (which is divine straight from the spoon). And the cake light and airy. With the meringue frosting the whole thing was a delight. Served it at a dinner party and everyone adored it. BTW have just started my own food blog and have been incredibly inspired by yours. Have tried a few of your recipes now and they have all been good. Well done!

By: Miranda

Miranda — Tue, 12 Jan 2010 03:59:53 +0000

I made this cake this weekend for some friends birthdays and it was a HUGE hit!!! OMG it was SOOOOO good!!! It didn’t look as nice as yours…i always seem to be rushing to finish my cakes…so in this case the lemon curd was still a bit warm and so it melted the cake…but still tasted FANTASTIC!!!! And was easier than i thought it would be. If your thinking of trying this cake DO!!!!

By: Katie

Katie — Thu, 10 Dec 2009 22:42:19 +0000

I made a version of this cake and the chocolate cake from your peanut butter chocolate cake post and they were both huge hits at my son’s 4th birthday party last weekend. I also served Martha’s mac and cheese….wow. It was so delicious and so many people asked for the recipe. Thank you…you have a great collection of recipes and your cake baking tips are a great help! I used the freezer trick for the cakes…what a help. I was able to bake the cake a few days ahead and assemble later on. Great idea.

By: amber

amber — Fri, 04 Dec 2009 14:30:42 +0000

Thanksfor the clear and concise directions…changed the way I bake forever!! And I owe it all to you!

By: Lee

Lee — Thu, 08 Oct 2009 17:51:00 +0000

FWIW, I made this in cupcake form and I’m not thrilled… the cake came out fine, with a good crumb and moistness, but the flavor was super plain. I’m sure in conjunction with a rich tangy filling and sweet sweet frosting, that’s exactly what’s needed, but for future adventurers, the base cake here is too plain, in my opinion, to hold up in cupcake form (at least with a thin, not-too-sweet whipped ganache frosting).

Deb, I don’t comment often, but I love love love your site – I read you before I read my email most days :)

By: Paula

Paula — Wed, 30 Sep 2009 01:29:53 +0000

I love reading about your cooking adventures- it does for the food what J Peterman catalogue descriptions do for the clothes!
I have enthusiastically started this for my son’s16th birthday tomorrow- he always wants a lemon cake. I made the lemon curd. Then I read the cake in detail- where is the lemon in the lemon cake? I’m afraid to go ahead and make the non-lemon cake and have my son disappointed on his one day of the year. Even though all the comments say it is delicious, they don’t say it is lemony!

By: Joan

Joan — Sun, 27 Sep 2009 06:12:48 +0000

I am now 54 and have been making 1-2-3-4; 7 minute frosting cakes since I was 16. I was blessed to have an old fashioned southern mother who believed a “good wife” knows the “basics” (don’t laugh I said old fashioned). There are lots of variations that can be derived from this very basic cake. This lemon cake which I’ve made many times is soooo good it makes you wanna “bite yo’ fangas”. There are also lots of other variations. It is truly an old fashioned comfort cake I haven’t looked over your site to see if its there but the same cake with pineapple filling and flaked coconut which sticks easily to the 7 minute frosting is also vvvvvvvveeeeerrrrrrrryyy good. When I make it for family functions and parties I double the recipe and make 3, 12 inch layers — scrumptious but also beautiful!

By: Cindy

Cindy — Tue, 22 Sep 2009 20:09:47 +0000

Hi — I’ve just made this — your recipe mentions a ‘prepared pan’ but doesn’t tell us what that means. I assumed greased and lined with greased parchment?

By: brista

brista — Sat, 29 Aug 2009 04:42:31 +0000

I’ve never seen someone actually hold the egg yolk in their hands when separating it…usually I just swish it back and forth between the two shell halves. Interesting…