Comments on: lemon layer cake http://smittenkitchen.com/2007/09/layered-lemon-love/ Wed, 23 May 2012 04:30:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Robin http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1789954 Robin Thu, 19 Apr 2012 01:39:08 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1789954 How did you prepare the pans? I assume you mean with butter and waxed paper? How did you prepare the pans? I assume you mean with butter and waxed paper?

]]> By: Jen http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1761263 Jen Sun, 08 Apr 2012 14:12:52 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1761263 Hi Erin, Granted, I am not a professional...My guess would be it is the quality of your egg yolks. Mine came out quite yellow when I made mine as well. I used supermarket quality eggs. I think farm fresh eggs might result in a better quality curd. That said, mine tasted amazing so I went with it. Again, just a guess. Hi Erin,

Granted, I am not a professional…My guess would be it is the quality of your egg yolks. Mine came out quite yellow when I made mine as well. I used supermarket quality eggs. I think farm fresh eggs might result in a better quality curd. That said, mine tasted amazing so I went with it. Again, just a guess.

]]> By: Erin http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1757173 Erin Fri, 06 Apr 2012 21:00:37 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1757173 I'm having trouble with the lemon curd, so if you have any advise that would be great! Mine is really yellow, so I'm wondering if that is because of all the yolks? The lemon curd I've had before is always such a light lemony color, and mine is really egg-yolk yellow. It seems thick enough like in your pictures, but I'm just worried I've missed something. I whisked it for over 10-12 minutes over a double-boiler, so I don't think it is undercooked. I’m having trouble with the lemon curd, so if you have any advise that would be great! Mine is really yellow, so I’m wondering if that is because of all the yolks? The lemon curd I’ve had before is always such a light lemony color, and mine is really egg-yolk yellow. It seems thick enough like in your pictures, but I’m just worried I’ve missed something. I whisked it for over 10-12 minutes over a double-boiler, so I don’t think it is undercooked.

]]> By: Jen http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1742451 Jen Sun, 01 Apr 2012 13:13:47 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1742451 Oh p.s. I made the cake/curd portion exactly as the recipe states. Minus the fact that I grated my ring finger while grating my lemons and it made for a mini crisis (my own fault). For anyone who had a problem with the curd: you really need to beat the curd in the double boiler and the key here is patience. It took my curd about ten minutes to thicken. And I found that you must whisk it with out stopping the entire time, don't stop. If it hasn't thickened yet then it is not ready yet. It kinda needs some cheering along. If it isn't working then you need to up the ante and beat faster. It looks like there are alternatives to making the curd as read in other reviews. This is how I did mine and it worked like a charm. Oh, and since you worked out your arms so much, have an extra slice! ;) Oh p.s. I made the cake/curd portion exactly as the recipe states. Minus the fact that I grated my ring finger while grating my lemons and it made for a mini crisis (my own fault). For anyone who had a problem with the curd: you really need to beat the curd in the double boiler and the key here is patience. It took my curd about ten minutes to thicken. And I found that you must whisk it with out stopping the entire time, don’t stop. If it hasn’t thickened yet then it is not ready yet. It kinda needs some cheering along. If it isn’t working then you need to up the ante and beat faster. It looks like there are alternatives to making the curd as read in other reviews. This is how I did mine and it worked like a charm. Oh, and since you worked out your arms so much, have an extra slice! ;)

]]> By: Jen http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1742435 Jen Sun, 01 Apr 2012 13:04:38 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1742435 Made this on Friday for a birthday celebration yesterday. Simply incredible in every way. So light and sweet yet tangy much like a lemon bar. I used a quick whipped cream frosting recipe because I had heavy cream on hand and it was 1,2,3 frosted. It added a nice airy, smooth finish to the cake. Delicious. Thank you! Made this on Friday for a birthday celebration yesterday. Simply incredible in every way. So light and sweet yet tangy much like a lemon bar. I used a quick whipped cream frosting recipe because I had heavy cream on hand and it was 1,2,3 frosted. It added a nice airy, smooth finish to the cake. Delicious. Thank you!

]]> By: MM http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1739527 MM Sat, 31 Mar 2012 12:48:52 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1739527 very successful cake texture- and appearance-wise, but too sweet for my Australian tastebuds. (i made the cake only, not the lemon curd) the buttery flavour is lovely and so is the lightness so i might experiment with a half-batch and reduce the proportion of sugar to see if it still works. thanks for the recipe, i do enjoy your blog. very successful cake texture- and appearance-wise, but too sweet for my Australian tastebuds. (i made the cake only, not the lemon curd) the buttery flavour is lovely and so is the lightness so i might experiment with a half-batch and reduce the proportion of sugar to see if it still works. thanks for the recipe, i do enjoy your blog.

]]> By: deb http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1655739 deb Thu, 01 Mar 2012 14:51:59 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1655739 pamela -- So sorry that the cake didn't work out. However, the photos in this post, as with all posts on this site, do indeed show me making this exact recipe. It would benefit this site in no way if I were to show photos of a recipe that worked while providing readers with one that didn't. I have never had a problem with this kind of frosting become too thick; in fact, it's usually on the soft side -- which is why it swirls and shines so beautifully, but is light enough to stick to the sides of any cake. I have an alternative version of this recipe (almost the same, slightly different technique) in <a href="http://smittenkitchen.com/2008/02/homemade-devil-dog-ding-dong-or-hostess-cake/" rel="nofollow">this post</a>. I hope you have more luck with it next time. pamela — So sorry that the cake didn’t work out. However, the photos in this post, as with all posts on this site, do indeed show me making this exact recipe. It would benefit this site in no way if I were to show photos of a recipe that worked while providing readers with one that didn’t. I have never had a problem with this kind of frosting become too thick; in fact, it’s usually on the soft side — which is why it swirls and shines so beautifully, but is light enough to stick to the sides of any cake. I have an alternative version of this recipe (almost the same, slightly different technique) in this post. I hope you have more luck with it next time.

]]> By: pamela http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1654219 pamela Thu, 01 Mar 2012 02:09:17 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1654219 I bake a ton and have happily and successfully made many of your recipes but this for me was almost a complete flop. The cakes turned out fine although they are nothing special. The lemon curd never thickened and in fact started to show signs of cooked egg in it during the process of making. The frosting was the worst part though. I think your directions should not only say to use it the same day but to frost literally immediately - if you let it sit for even ten minutes which is the maximum that mine sat, you will have a stiff disaster on your hands. I was still able to frost but there was barely enough to cover the cake and it started breaking apart as I was frosting. No idea how you show piping in the cake up top - surely you didn't use this icing for that as there's no way it would hold up IMO. Disappointed : ( I bake a ton and have happily and successfully made many of your recipes but this for me was almost a complete flop. The cakes turned out fine although they are nothing special. The lemon curd never thickened and in fact started to show signs of cooked egg in it during the process of making. The frosting was the worst part though. I think your directions should not only say to use it the same day but to frost literally immediately – if you let it sit for even ten minutes which is the maximum that mine sat, you will have a stiff disaster on your hands. I was still able to frost but there was barely enough to cover the cake and it started breaking apart as I was frosting. No idea how you show piping in the cake up top – surely you didn’t use this icing for that as there’s no way it would hold up IMO. Disappointed : (

]]> By: Erica http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1610668 Erica Wed, 15 Feb 2012 18:05:45 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1610668 I love making this cake! I always have a problem getting the curd to thicken in the double boiler. Any suggestions? I love making this cake! I always have a problem getting the curd to thicken in the double boiler. Any suggestions?

]]> By: Cate http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1516201 Cate Mon, 23 Jan 2012 04:26:42 +0000 http://smittenkitchen.com/2007/09/layered-lemon-love/#comment-1516201 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! 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!

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