Comments on: Lemon Cake

By: Sam

Sam — Fri, 15 Mar 2024 00:58:22 +0000

In reply to Asia.

Hi Asia! As long as they have cooled completely you can wrap them and store them at room temperature. 🙂

By: Asia

Asia — Thu, 14 Mar 2024 02:31:35 +0000

Hi there! I’m currently making the cake, I followed the steps perfectly and as of right now it’s turning out amazing!🤩 I’m making this for my bosses birthday party tomorrow afternoon- my plan is to wrap the cakes once cold and leave on the counter over night & decorate in the morning. Does this sound ok? I thought about putting them in the fridge but I don’t want them to dry out and get dense 😕
Thank you!

By: Sam

Sam — Tue, 12 Mar 2024 13:10:06 +0000

In reply to Laura.

I’m so sorry to hear this, Laura! This dense rubbery texture is likely due to an overmixing of the ingredients or something accidentally being mis-measured. 🙁

By: Laura

Laura — Tue, 12 Mar 2024 10:55:30 +0000

In reply to Jo.

I was so excited to make this cake for company this past weekend. While the flavors of the curd, cake and frosting were incredible, the texture of the cake itself was not at all fluffy, but dense and rubbery. I did everything the recipe said to do, including using cake flour. I don’t know what I did wrong 😕

By: Jo

Jo — Wed, 31 Jan 2024 01:05:07 +0000

Your recipe is THE BEST! I’ve tried SO MANY lemon cake recipes but even though they were good, I wanted a softer, lighter texture. I’m pretty sure it’s the combination of cake flour and whipped egg whites that make all the difference. Thank you for sharing your awesome recipe! 🙂

By: Barb Howell

Barb Howell — Thu, 09 Nov 2023 18:55:22 +0000

i am going to try this this afternoon. it sounds delisious.

By: Marie-Ange

Marie-Ange — Sat, 04 Nov 2023 21:12:27 +0000

I made this recipe for a colleague’s birthday with some white & gold decoration and it was SO delicious! The cake texture was so soft, not dry at all and so yummy. People loved it. Thanks Sam, you are the best! All your recipes are just a guaranteed success 😋🥰!

By: Sam

Sam — Fri, 28 Jul 2023 16:55:22 +0000

In reply to Joy.

Hi Joy! Your bake time will definitely change if changing the size of the pan. I’m not sure exactly how long it will need to bake though.

By: Joy

Joy — Fri, 28 Jul 2023 11:34:30 +0000

In reply to Emily @ Sugar Spun Run.

I will be doing the same would the bake times be the same??”

By: Sam

Sam — Mon, 17 Jul 2023 01:14:01 +0000

In reply to Brittany morell.

Hi Brittany! Unfortunately I have not made one so I wouldn’t be able to advise. 🙁

By: Brittany morell

Brittany morell — Sun, 16 Jul 2023 21:27:01 +0000

What about a lemonpoke cake with lemon icing how would I go bout that

By: Sam

Sam — Fri, 14 Jul 2023 02:30:22 +0000

In reply to Kacie.

Hi Kacie! You could certainly cover this cake in fondant. The lemon buttercream will definitely add to the lemon flavor, but that’s going to be a personal preference. 🙂

By: Kacie

Kacie — Wed, 12 Jul 2023 02:48:07 +0000

In reply to Lily.

Hi Sam! Is this cake ok to cover in fondant? Is the lemon buttercream a good match or too much lemon? Lol thanks!

By: Sam

Sam — Wed, 28 Jun 2023 17:33:02 +0000

In reply to Lily.

Nope not a problem at all, you’re essentially making a buttermilk 🙂

By: Lily

Lily — Wed, 28 Jun 2023 17:07:14 +0000

When adding the lemon juice to the milk, it immediately curdled – I’m guessing this is bad? Any tips?

By: Sam

Sam — Thu, 15 Jun 2023 01:57:42 +0000

In reply to Lily.

Hi Lily! Ideally it’s best to fold in before the egg whites, otherwise it could be a little bit tricky to get it mixed in.

By: Lily

Lily — Tue, 13 Jun 2023 16:36:45 +0000

Hi, I’d like to dye some of the layers of my cake, whilst keep one bright white (which is why I chose this recipe). I plan to use gel food colouring. At which stage do you recommend that I add this in? I may need to mix and assess the colour, then add more, mix, repeat, in order to get the colour right, and I don’t want to knock the air out of the whites with the over-mixing. Thanks in advance!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 13 Jun 2023 13:09:18 +0000

In reply to Kyla.

Hi Kyla! That is correct. We hope your parents love the cake! ❤️

By: Kyla

Kyla — Tue, 13 Jun 2023 06:13:10 +0000

Hi Sam,
I absolutely love all of your recipes!
I’m planning on making this cake for my parents’ anniversary, but I’m looking to scale it up to a 2-layer half sheet cake (13” x 18”) with the lemon curd filling in between. Are my calculations correct that I would need to double the recipe for each half sheet? So quadruple it in total?

Thank you in advance!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 05 Jun 2023 13:01:16 +0000

In reply to Madison.

Hi Madison! We recommend sticking with the recipe here. Whipping the egg whites to stiff peaks separately is what gives this cake its soft and fluffy texture 😊

By: Madison

Madison — Thu, 01 Jun 2023 22:48:57 +0000

Hi! I love all your recipes! I haven’t had one go wrong. To save some time, I was wondering if I could add egg whites (not whipped) in after creaming together the sugar and oil mixture?

By: Sam

Sam — Tue, 30 May 2023 02:00:49 +0000

In reply to Amy.

I’m so glad everyone has enjoyed everything so much, Amy! 🙂

By: Amy

Amy — Mon, 29 May 2023 20:41:37 +0000

I have made alot of your recipes. Coworkers and family members keep asking for more delicious delights. Recently over the holiday weekend made the lemon cake and homemade lemon curd. Think this one might be the best one my husband loves.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 09 May 2023 13:26:47 +0000

In reply to Melissa forristall.

Hi Melissa! You will have some extra batter if you bake this cake in an 8×8. Halving the recipe would result in a pretty thin cake.

By: Melissa forristall

Melissa forristall — Tue, 09 May 2023 06:31:45 +0000

Can this be baked in an 8×8 or should I half the recipe