This. Cake! Ohmigoodness, this is a cake recipe I've been needing. First off, I wanted a recipe that actually used lemons, not lemon cake mix. I followed the directions mostly except I used cake flour, didn't have a full cup of butter, I used a bit less and I used the zest and juice of one large lemon. I did 12 cupcakes and one 8" square pan for roughly 33 mins, they turned out flawless. They are dense yet light all at the same time. This could be enjoyed without an icing or frosting, but I made a whipped vanilla pudding with lemon topping and ate with fresh blueberries. Would make for an amazing trifle with any sort of berry. Secondly, this is a great base cake, in the fact I think you could keep out anything lemonly and use vanilla or almond extract to make a different flavored cake...which I will try sometime in the near future! Thank you for posting this recipe! I use to frequent a now closed cupcake shop that had cupcakes at this denseness and moisture, and I've been trying to recreate them ever since.
I was very pleased with this cake initially. It rose nicely and released from the pan easily. It baked to a beautiful golden color and when cut, revealed a moist and tender crumb. On the basis of these characteristics I was prepared to write a 5-star review - until I tasted it. I have just one criticism, but in my view it's a biggie. The cake just isn't sweet enough. A powdered sugar glaze helped, but it didn't make up for the insufficient amount of sugar, which affected not only the sweetness factor of course, but the flavor factor as well. The cake could use at least another 1/2 cup of sugar, and even another full cup wouldn't be too much.
Very nice gentle lemon cake that I made into mini cup cakes for Easter treats, topped with Lemon Cream Cheese Frosting from this site. The recipe needs to include that you should cream the sugar into the butter in the first step, prior to adding the eggs, and don't be concerned that the batter is pretty thick, I put it into a small plastic zip lock bag, cut off the corner, and piped it into the mini cup cake paper cups.
Delicious! I like a strong lemon flavor and added 1extra tblsp of lemon juice, 1 extra teaspoon of zest and 1/4 cup extra sugar. Cake was Devine! Paired it with lemon buttercream frosting on this site. Stacked some lemon slices on top and got amazing comments from family!
This cake is wonderful! I COMPLETELY DISAGREE with the reviewer who said it needed more sugar. It's perfect as is. I cooked it in a Bundt pan finished with a zesty lemon glaze while it was still warm! I put it in the middle of the table after a family dinner, it was GONE in less than 15 mins. Keeper!
Yes, I love this recipe. Very light and wonderfully lemony. I did say to cream the butter and sugar together, but when I submitted it for Kitchen Approval, they must have changed it...
I love lemon. I had a lemon in my fridge, and I really wanted lemon ... something. I love mini-muffins/cupcakes. I hate box recipes. THIS was what I needed! I made it as above - only I used my mini-muffin pan. I came out with about 4 dozen mini-cupcakes with a cook time of about 20 minutes. Made up some lemon buttercream frosting and I'm in heaven!
This is a very nice recipe. Mine was a gluten free version, cup-for-cup. I left out the salt and baking soda and for me, it turned out very nice. It has a wonderfully fresh sweet lemon flavour that tastes like your eating lemonade. I used a creamy lemon frosting from this website but chose to wait for it to cool completely to frost so it wouldn't melt. Thank you Bakers Dozen for this keeper recipe.
Didn't want to mess with 3 egg yolks and the leftover whites, so I just used a total of 3 eggs and added more lemon juice. I doubled the lemon zest and juice and it was super lemon-y, just how we like it. The consistency of the crumb is tender but not soggy. So, so good. I needed some baking therapy and this was just what the doctor ordered.
