This was fabulous! To the below reviewer...
OFCOURSE IT WAS LACKING IN LEMON FLAVOR WHEN YOU MADE IT! YOU LEFT THE LEMON ZEST OUT! A KEY INGREDIENT!
If people cannot follow a recipe they should not complain about it!
Stick to the recipe the exact way Carol wrote it and you will not be dissapointed! Excellent. :)
I have changed my mind about this recipe. I followed the suggestions like using half butter and half applesauce, I used lemon yogurt, I doubled the lemon zest and lemon juice and I iced it with lemon icing and it came out moist and a wonderful lemon flavor. I usually don't comment after I do so many alterations, but this one turned out a real winner with the changes...moist, nice lemon flavor and the lemon icing was the "icing on the cake!"
I made this today for my 2 year old son's birthday. We wanted something a little lighter to stray away from the heavy Christmas cookies and sweets and this was just right. I used all purpose flour instead of cake flour (omitting 2 tbsp per cup as recommended by this site) and used lemon yogurt instead of plain. It has the right amount of lemon flavor and doesn't need a frosting, I just sprinkled confectioner's sugar over the top. A great cake and one to add to my recipe box for the future, thanks.
This was fabulous! Mine was in texture like a pound cake, probably because I used all-purpose flour. I used the zest of 3 lemons and would add another one or 2 next time. I also used half a cup of lemon juice. It tasted even better the next day.
Combine the lemon zest with 1/2 cup sugar in the food processor and grind to bring out even more lemon flavor.
Highly recommended!
Totally Delightful! I specialize in doing specialty cakes from Birthdays to Weddings and I must say that I am extremely pleased with this recipe. It is so moist and light and down right delicious. I drizzled some thin icing/glaze over the top as well as a slight dusting of powdered sugar since the cake on its own was not as sweet as I usually like but other than that it's perfect! Just a tip...Don't Throw Away Your Yolks!! I am so used to separating my eggs and discarding the yolks for making white cake and I wasn't paying attention when realized I had by habit thrown away the yolks instead of using them for the first part of the batter...Ughhh!
I have made this many times over the years sometimes almost exactly as written sometimes with many changes. It's always good: moist light and so lemony. Everyone loves it. These are now my tried and true tweaks to this recipe: Do the step of beating the egg whites and folding them in LAST. Make it super-lemony by using 1/4 cup lemon juice and the zest from two large-ish lemons (for a full recipe). Use only 75% of the sugar (reduce it in the egg yolks mixture of course not the egg whites). If possible use Greek yogurt. This cake is HUGE. Easily 16 servings or a bit more or less depending on preference. Depending on what I had on hand I have used all butter; margarine/oil /applesauce; margarine/oil; golden shortening. This cake needs no icing! It's delicious by itself.
I made this cake for a Big Fat Greek Party I planned with some friends. We were supposed to watch My Big Fat Greek Wedding and we all brought some Greek dishes. We never watched the movie and ate plenty of delicious Greek food. This cake and the Greek Honey cake from this site were a smash. I have no complaints and wouldn't change a thing. Thank you for a delicious recipe.
Very delicious and light. I used altered all purpose flour (replaced 2Tbs flour with 2Tbs corn starch for each cup). This did not end up anything as dense as a pound cake. Also I used the zest of two lemons and it turned out perfectly lemony. My suggestion is to make sure you whip the egg whites properly. Wash all the utensils/bowls properly so there is no residual grease on them. Don't start adding the sugar until you have achieved soft peaks. Keep whipping until stiff glossy peaks and if you rub the foam between your fingers you don't feel the sugar. Also mix in about a third of the egg whites to lighten the stiff batter before trying to fold in the rest. A five star recipe. EDIT I've made this recipe again substituting sour cream for the yogurt and I think I like it that way even better! I halved the recipe and it made 12 lovely cupcakes.
After poring over the reviews I adjusted the recipe as follows: zest of 3 good size lemons 6 Tbsp of fresh lemon juice about half tsp of lemon extract and plain greek yogurt. Baked for 40 minutes in tube pan and "iced" with a powdered sugar and lemon juice glaze. Mixed up some sanding sugar and lemon zest and sprinkled it in a circle on top for presentation. Needless to say the cake was perfect in appearance texture and taste. Everyone loved it! With all the added lemon in and on the cake it still was the right lemon flavor - not too much not too subtle. I will make this again and again. It is worth every minute to make.
Very tasty and light but a bit dry.
