Comments on: Lemon Cake

By: Olivia

Olivia — Thu, 10 Jul 2025 21:37:32 +0000

In reply to Camille Grabowski. Thanks so much, Camille! And thank you for your tips!

By: Camille Grabowski

Camille Grabowski — Tue, 08 Jul 2025 01:48:04 +0000

This is my favorite cake to make and most requested by friends and family. I’ve made it as a 3 layer 6” and. 3 layer 8”. I’ve made it gluten free using King Arthur Measure for Measure flour and I’ve made it with regular AP flour. It’s always a hit. I decorate with Swiss meringue buttercream flavored with Lemon paste, and candied Meyer lemon slices. Thanks for a great recipe!

By: Olivia

Olivia — Tue, 06 May 2025 23:44:41 +0000

In reply to Jessica McGowan. Thanks so much, Jessica! Glad you love it :)

By: Jessica McGowan

Jessica McGowan — Fri, 02 May 2025 18:55:21 +0000

Second time making this cake! I absolutely love it, it’s one of my favorites. I love how dense the cake is, I think that’s the best part ❤️

By: Olivia

Olivia — Tue, 15 Apr 2025 22:00:03 +0000

In reply to Andrea. Hi Andrea! Strange that it came out so sweet as the tartness of the lemon should cut that a bit.

By: Andrea

Andrea — Mon, 14 Apr 2025 23:21:55 +0000

Lovely looking but mine came out extremely sweet. I made it with swiss meringue buttercream and followed both recipes exactly. I took a bite and had to stop 😔 I have loved Liv’s cakes and use her blog every year to make cakes for my family. Bummer about this one for sure!

By: Olivia

Olivia — Tue, 11 Mar 2025 16:54:15 +0000

In reply to Steffani. Hi Steffani! I'm so happy you chose one of my cakes as your first ever! Let's see if I can help you troublehsoot. My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn't be too dense and should rise almost to the top of the cake pans. Overly dense cakes can be from overmixing the cake batter once the flour is added (it develops too much gluten) or not using room temperature ingredients so the cake batter doesn't emulsify properly. Another issue could be too much flour. It's best to spoon the flour into your measuring cup and level it off. If you dip your scoop into your flour sometimes you get more than you need. I hope that helps!

By: Steffani

Steffani — Mon, 10 Mar 2025 01:41:57 +0000

I chose this recipe for my very first time baking a cake. While delicious, the cake was extremely dense. I personally like it that way, but others did not. I followed the recipe to a T. Any idea why it came out so very dense?

By: Olivia

Olivia — Fri, 31 Jan 2025 18:05:14 +0000

In reply to Jay. Hi Jay! Yes, that should work fine. Baking time will likely need to be adjusted so make sure to check on the cake as it's baking.

By: Jay

Jay — Fri, 31 Jan 2025 15:54:15 +0000

Hi! Is it possible to make this cake in a 13×9 inch square cake pan? I sounds like it would be enough batter but I just want to make sure! Sounds delicious!