Comments on: lemon layer cake

By: Cate

Cate — Mon, 23 Jan 2012 04:26:42 +0000

Delicious recipe!
I’m a newbie when it comes to cakes from scratch, but I thought the 1 2 3 4 recipe worked splendidly, very moist (I struggle with homemade cakes being too dry), and tasted great. I admit, I cheated and just bought a jar of lemon curd from Trader Joes. The seven minute frosting brought back memories (anyone remember making marshmallow “taffy” between your fingers?) but I don’t think it ever really thickened up like yours seemed to. Sure it worked decently enough over the cake (did slide down a tad) but it was definitely too soft to pipe. Any suggestions of what may have gone wrong? Of course, that hardly made it a failure cake. Family gobbled it up in minutes!
Frosting technicalities aside, I loved this cake and will definitely make it again!

By: Shri

Shri — Sun, 22 Jan 2012 16:20:05 +0000

It was such a pleasure going through your website!

By: LG

LG — Sun, 22 Jan 2012 04:09:10 +0000

I just made this cake following the recipe the first time (except using Fine Cooking’s lemon curd recipe, which is so easy and comes out perfectly each time). But, today I baked it to make four layers, using 8″ pans instead of 9″. I just wanted to comment in case anyone else was looking to make a four layer cake. The layers baked for 19 minutes in my oven (I had to do two rounds of baking, because I only have three pans.) What a great cake recipe! This time, I filled it with a layer of lemon curd, a layer of orange curd, and a layer of raspberry filling from Deb’s chocolate layer cake. Then, I iced it with chocolate ganache.

By: Nicole

Nicole — Thu, 12 Jan 2012 18:56:46 +0000

I’m hoping to make a lemon layer cake for my wedding and finding recipes now… how well do you think this cake would stand while tiered? Any tips greatly appreciated! Looks delicious!

By: Farah

Farah — Thu, 05 Jan 2012 19:57:14 +0000

Have you made the Cook’s Country Lemon Layer Cake? It is the same concept, layered with a yummy home-made lemon curd. I’m tempted to make this one just to compare. BTW your site is my go-to for desserts. I made your mom’s apple cake as a quick dessert for friends & was pleasantly surprised with how unexpectedly amazing and EASY it was!

By: MARIE

MARIE — Sun, 01 Jan 2012 21:04:20 +0000

Lemon Curd Cake has been in my husbands family for years. I actually cook the curd in the microwave. If it gets too thick, thin it with a little more lemon juice. You can never have too much lemon juice! Also, I add a little corn starch which helps it to gel. I freeze my cake layers, (1-2-3-4 cake) and put the curd icing on hot. It helps thaw the layers and seeps in a little to help the cake be very moist. Now, we have never put 7 minute frosting on top. Why would you? It is just wonderful with lemon curd only and so “holiday”. It is always a tradition for us at Christmas.

By: korpo

korpo — Wed, 14 Dec 2011 05:02:58 +0000

so i just made the cake, twice, with both being a failure. the first time, i used your recipe but the cake was sooo salty even before i baked it. after i took it out the oven, it was worse. so i found another recipe at epicurious.com and did that, but the cake burnt and now it looks like dark lemon cake instead of yellow lemon cake. please give me some pointers on how to save as much as i can for my office party and what to do/not do the next time i make this cake. cause i sure need to master this recipe. thanx!!

By: Kristi

Kristi — Wed, 07 Dec 2011 19:06:03 +0000

Could you substitute reconstituted meringue powder for the egg whites in the frosting?

By: deb

deb — Sat, 03 Dec 2011 02:10:26 +0000

It will probably soften a bit at room temperature — butter, which there’s lots of in this recipe, is hard when cold, soft at room temperature.

By: Maxia

Maxia — Sat, 03 Dec 2011 01:52:40 +0000

I made this cake the other day for a friend’s bday, it was very good, but I stored the leftovers in the refrigerator and it became very hard… Is it normal for this cake? Or maybe I did something wrong? :(