A lovely and moist lemon-flavored cake is what you'll get from this easy cake recipe.

Carol
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch round cake pans.

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  • Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt.

  • Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.

  • Add the milk, lemon extract, and shortening to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans.

  • Bake at 375 degrees F (190 degrees C) for about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle confectioners sugar over the top or frost if desired.

Nutrition Facts

309.9 calories; 4.2 g protein; 48.9 g carbohydrates; 2 mg cholesterol; 347.9 mg sodium. Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/26/2008
This was really really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon and the shortening with unsalted butter. Oh and I used skim milk.: ) I'm giving this cake four stars because I felt what really made it amazing (even my father went back for seconds! unheard of!) was the lemon glaze I topped it with (just mix lemon juice confectioners sugar and lemon rind) and the lemon ricotta creme I served on the side. The combination was oustanding. For the ricotta creme I just threw about a cup of ricotta (part skim) tbsp lemon juice lemon rind from one lemon 1 tbsp half and half and maybe 2 tbsp sugar? because you can throw it all in the blender you can really just adjust to your liking. Wonderful recipe. This is probably the new family favorite! Read More
(60)

Most helpful critical review

Rating: 2 stars
09/29/2010
i have this cake in the oven at the moment so i will be back when it's done to update. i did make some modifications as follows: i didn't have cake flour so i subbed 1 3/4 c all purpose flour 1/4 c corn starch rather than lemon extract i used the juice of two lemons the rind of 1 lemon and lastly rather than 1/2 c shortening i used 1/2 c unsalted butter. usually i LOVE the taste of cake batter but to be honest the taste of this batter didn't have me licking the beaters.:( i REALLY hope this cake will taste better once cooked! UPDATE: what a disappointment... this cake is nothing other than a mock angel food cake. it didn't rise much and it actually fell a little in the middle (had it been in a tube pan like a normal angel food cake that wouldn't have happened). because it fell the center of cake is a bit gummy while the edges taste pretty decent (but like i said like an angel food cake). if you're looking for a good lemon cake i recommend looking for another recipe. i won't try this recipe again.:( Read More
(7)
76 Ratings
  • 5 star values: 38
  • 4 star values: 18
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 3
Rating: 4 stars
04/26/2008
This was really really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon and the shortening with unsalted butter. Oh and I used skim milk.: ) I'm giving this cake four stars because I felt what really made it amazing (even my father went back for seconds! unheard of!) was the lemon glaze I topped it with (just mix lemon juice confectioners sugar and lemon rind) and the lemon ricotta creme I served on the side. The combination was oustanding. For the ricotta creme I just threw about a cup of ricotta (part skim) tbsp lemon juice lemon rind from one lemon 1 tbsp half and half and maybe 2 tbsp sugar? because you can throw it all in the blender you can really just adjust to your liking. Wonderful recipe. This is probably the new family favorite! Read More
(60)
Rating: 4 stars
04/26/2008
This was really really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon and the shortening with unsalted butter. Oh and I used skim milk.: ) I'm giving this cake four stars because I felt what really made it amazing (even my father went back for seconds! unheard of!) was the lemon glaze I topped it with (just mix lemon juice confectioners sugar and lemon rind) and the lemon ricotta creme I served on the side. The combination was oustanding. For the ricotta creme I just threw about a cup of ricotta (part skim) tbsp lemon juice lemon rind from one lemon 1 tbsp half and half and maybe 2 tbsp sugar? because you can throw it all in the blender you can really just adjust to your liking. Wonderful recipe. This is probably the new family favorite! Read More
(60)
Rating: 5 stars
10/23/2007
Excellent cake-very moist. I made a couple of substitutions. I didn't have cake flour so I did 1 3/4 all purpose flour 1/4 corn starch. Also didn't have shortening so I used butter instead. I used the zest and juice of two lemons instad of the extract (although possibly didn't need that much zest). Only had skim milk on hand which worked fine. I iced it with a lemon icing and topped with strawberries. Yum! Read More
(35)
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Rating: 5 stars
06/10/2006
thanks for the great recipe! it's wonderful. however i would liek to suggest some additions to this recipe. can try adding some lemon zest and fresh lemon juice in place of the lemon extract for a nice lemony taste.:) Read More
(30)
Rating: 5 stars
06/21/2003
Reallly really good! I cut this recipe in 1/2 to make 1 cake. Tastes like a fluffy lemony marshmellow. Delicious! Read More
(10)
Rating: 5 stars
02/06/2007
these are fabulously light & moist! i think you could sub almost any extract for the lemon and have fantastic results...vanilla almond they'd all be just as good if you don't happen to like lemon. i did make these as cupcakes and baked them for about 12-15 minutes and they came out perfect. I frosted them with the lemon icing from this site and they were simply delightful. yum yum.:) Read More
(10)
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Rating: 5 stars
02/28/2003
Great subtle lemon flavor. For true lemon lovers add a little lemon extract to the frosting. Read More
(9)
Rating: 5 stars
03/25/2015
I plan on making this but first I must let people know that often I log on to a recipe I know I would like. However I pass them over mainly because of the reviews I read that people review only based on their changes. Simply put try the recipe review if you don't like it edit with your changes submit it and wait until it is then selected and added to the new recipes. Seems fair. I know it takes awhile to have your recipe selected but play fair do not speed up the process by adding "YOUR" recipe in your review of another member. Just saying! Read More
(8)
Rating: 5 stars
02/25/2007
This is a really good cake I served to my family and they all loved it. I followed the directions and used two 10 inch cake pans along with the Lemon custard filling from the "Lemon cake with Lemon filling and Lemon butter icing recipe and sprinkled the to with powered sugar. Chilled it and served for dessert! Will make again! Read More
(7)
Rating: 4 stars
06/11/2008
I took the other reviews into consideration and made this with the juice and zest of one lemon. It was great but would have been fine with even a little bit more lemon. I used this for cupcakes and baked them for 15 minutes. I had to double the recipe at the last minute because the batter was only enough for about 18 cupcakes and I was bringing them to a party. I topped them with a homemade cream cheese frosting and garnished with a fresh raspberry - they were a huge hit! Read More
(7)
Rating: 2 stars
09/29/2010
i have this cake in the oven at the moment so i will be back when it's done to update. i did make some modifications as follows: i didn't have cake flour so i subbed 1 3/4 c all purpose flour 1/4 c corn starch rather than lemon extract i used the juice of two lemons the rind of 1 lemon and lastly rather than 1/2 c shortening i used 1/2 c unsalted butter. usually i LOVE the taste of cake batter but to be honest the taste of this batter didn't have me licking the beaters.:( i REALLY hope this cake will taste better once cooked! UPDATE: what a disappointment... this cake is nothing other than a mock angel food cake. it didn't rise much and it actually fell a little in the middle (had it been in a tube pan like a normal angel food cake that wouldn't have happened). because it fell the center of cake is a bit gummy while the edges taste pretty decent (but like i said like an angel food cake). if you're looking for a good lemon cake i recommend looking for another recipe. i won't try this recipe again.:( Read More
(7)