Comments on: Easy Lemon Cake (with Video)

By: Mary Lynn

Mary Lynn — Sun, 31 Mar 2024 19:42:13 +0000

This cake is delicious! Such a wonderful texture, moist, and good lemon flavor. I did 1 tsp lemon flavor and 1/2 tsp vanilla. I also added blue food coloring to the frosting to make a robin’s egg blue color and placed Cadbury mini eggs (some of them chopped in half) on top of the cake, since it’s Easter. Great recipe!

By: Karrie

Karrie — Sun, 21 Jan 2024 19:39:28 +0000

Just spent over $25 to make this cake and it tastes no different from a boxed cake. Why bother?

By: Jennifer Tammy

Jennifer Tammy — Wed, 13 Dec 2023 18:37:18 +0000

In reply to Linda. I'm so sorry that you didn't have a good experience, Linda :(

By: Jennifer Tammy

Jennifer Tammy — Wed, 03 Aug 2022 01:13:14 +0000

In reply to Judy. Hi Judy, This recipe is for 2 8" cakes but I would recommend making it as described and just make a few cupcakes on the side rather than trying to tweak the measurements.

By: Judy

Judy — Tue, 02 Aug 2022 21:29:37 +0000

The recipe doesn’t state what size pans to use. I need to make 2 x 6” layers to top a larger cake. Is this recipe for 6” or 8” or 9”? Looking forward to hearing from you as I want to make them tonight.
Thanks so much!
Cheers!
Judy

By: Jennifer Tammy

Jennifer Tammy — Sat, 01 Jan 2022 08:28:03 +0000

In reply to Cyndi.

Hi Cyndi,
I have it on my list to make a video for this cake – it’s the same exact recipe as another lemon cake on my site (different frosting and a simple syrup glaze used in the other one) which no one has had issues with, but this one has caused issues – which I can’t explain.
I will update you when the video is posted and hopefully that helps, but a quick google search indicates that any of these could be the reason your cake didn’t rise in the center:
Incorrect oven temperature
Underbaking the cake (even if you followed the times, still double check with a toothpick or cake tester)
Expired baking powder
Opening the oven door too early
Closing the oven door too sharply
Overbeating the batter in the last stage
Mixing the ingredients in the wrong order
Incorrect moisture levels
Incorrect pan size
Cooling the cake too quickly
Batter sitting too long before baking

By: Cyndi

Cyndi — Sat, 01 Jan 2022 01:27:04 +0000

I am so upset also. I followed the recipe exactly and used 8” pans. I cooked for the time indicated. I had them fall in the middle. The sides rose but the middle was flat! I checked and the cakes were done, just didn’t rise or fell. What did I do wrong? I haven’t tasted them yet. I’m going to try and trim down to make then layers.

By: Linda

Linda — Sun, 03 Oct 2021 17:42:07 +0000

I made your recipe yesterday and I followed it to the T and was extremely disappointed in the outcome the cake didn’t rise it wasn’t light and fluffy kind of dry

By: Jennifer Tammy

Jennifer Tammy — Thu, 30 Sep 2021 05:32:36 +0000

In reply to Sarah.

I think I used 8″ but my oven is calibrated, so it maintains an even cooking temperature. I’m sorry for the delay in responding – I missed the notification for your comment.

By: Sarah

Sarah — Tue, 18 May 2021 20:48:20 +0000

What size round cake pans did you use? My bake time is taking much longer than the recipe states.