Comments

1. BeBe December 10, 2016 at 9:18 pm

   Hi Sara, Weighing ingredients is the most accurate measurement but if 285grams is only 2 cups on your scale you should measure out 2 1/2 cups using measuring cups. The cake flour is not sifted. Did you zero out the weight of the container you were measuring in? Could that be the problem?
2. Sara December 11, 2016 at 7:29 am

   Hi Bebe. I did zero my scale and didn’t sift the flour. Maybe its my scale? Thanks for getting back to me. I absolutely love this site. So many delicious recipes to try.
3. Sasha December 11, 2016 at 10:18 am
   

   I used your cake recipe for a cake for a Christmas party last night. The cake got rave reviews. To hold up to the decorating, I used a lemon buttercream frosting and had shaved coconut on the top. The coconut worked really well with the lemon. The cake was moist with just the right amount of lemon flavor. Definitely tagged the recipe for the future,
4. BeBe December 11, 2016 at 10:43 am

   Hi Sasha, The cake looks wonderful, love the Christmas trees on top. It sound delicious paired with coconut, thanks so much for posting your version of the cake. Merry Christmas!!
5. Michelle December 18, 2016 at 4:16 pm

   I love the way the cake turned out! I made cupakes instead of round cakes.
   I do have a question though, do I need to refrigerate these after I fill them with the lemon curd? I wouldn’t want them to spoil.
6. BeBe December 18, 2016 at 10:44 pm

   Hi Michelle, I’m happy you like the recipe!! Yes, you do need to refrigerate whenever you use lemon curd.
7. Trinh January 7, 2017 at 5:43 am

   Is regular flour or it has to be cake flour?
8. BeBe January 8, 2017 at 9:32 am

   Hi Trinh, You will have a more tender cake if you use cake flour. This is how you can make cake flour. For each cup of regular flour, remove 2 Tablespoons of the flour and replace it with 2 Tablespoons of cornstarch. So for this recipe that has 2 1/2 cups flour, remove 5 Tablespoons of flour and replace with 5 Tablespoons of cornstarch. Whisk together until blended. Hope you will enjoy the cake.
9. Mallory February 7, 2017 at 1:30 am
   

   Excellent recipe! Moist and perfect cupcake with a blueberry preserve filling and blueberry lemon cream cheese frosting i made. Absolutely perfect for a baby shower!
10. BeBe February 7, 2017 at 12:52 pm

    Thanks for your post, Mallory, your filling and frosting sound wonderful!!
11. Lavinia February 17, 2017 at 1:48 am

    Hi there I was just wondering if you do this at 350 Fahrenheit or 350 Celsius?
12. BeBe February 17, 2017 at 9:55 am

    Hi Lavinia, It is 350 degrees Fahrenheit.
13. Natalie February 20, 2017 at 9:21 pm

    Hi. I was just wondering if this lemon cake holds up well under fondant? And also can I replace the milk with buttermilk (I have a surplus of buttermilk at the moment!). Thanks
14. Steph scat February 20, 2017 at 9:33 pm

    I made the lemon cake today and like some others remarked here bad same problem as my cakes shrunk up after coming out of the oven. They were nice and high and then suddenly fell to half the size. I’ve made your white cake and chocolate chip cake which were both successful. I am a baker and do not usually have a problem. Ingredients at room temperature. Butter was cool but softened. Baking powder was good (I double checked it before using) and ingredients were measured carefully. Any idea what could cause this? Thank you.
15. BeBe February 25, 2017 at 8:38 pm

    Hi Steph, I am sorry you had a problem. Since you have made the chocolate chip cake, you are familiar with reverse creaming. Usually when there is an issue with reverse creaming it is because all the dry ingredients were not mixed with the butter until it looks like coarse sand. Also, it is equally important that the first pouring of 1/2 of the liquid be done as follows. The mixer should be on low speed and the liquid should be poured in very Slowly then the mixer speed increased to medium for 1 1/2 minutes. This is not an issue with the next 2 additions of liquid. Can you remember if this is how you added the first liquid? The cake batter should not be mixed above medium speed. Let me know your thoughts.
16. Steph scat February 25, 2017 at 10:07 pm

    Thank you for getting back to me. Yes I did have the butter and flour like course sand. Also when adding the first half of liquid I did add in and put on medium
    For exactly 1 1/2 minutes(I set my timer). I also have made your white cake (reverse creaming method) and that came out excellent. Best recipe !! The lemon cakes looked great when I pulled out of oven. Rose nicely. Fully cooked but not over cooked. I started checking few minutes early. It was just later they shrunk up to about half the size. I do remember that at one moment, I accidentally turned beater on high for just a few seconds. Could that have made a difference ?? Also I did check baking powder before and after. I bake often (several times per week) and I used same baking powder that as well. I did notice this one was at 350 degrees where white is at 325 degrees. Could this be an issue? I do have a oven thermometer as well. Thanks again. Any help is appreciated. I would like to try this cake again.
17. Claudia Chaudhari March 12, 2017 at 3:08 am

    Hi Melissa? I would like to know if this recepie can b stacked and cover with fondant? I Thank you in advance
18. BeBe March 12, 2017 at 9:18 pm

    Hi Claudia, yes, the recipe can be stacked and covered with fondant.
19. Claudia Chaudhari March 14, 2017 at 1:45 am

    Thank you Bebe!
20. Sophia Mosley April 6, 2017 at 5:33 pm

    Hello BeBe, I’m not making a layer cake it is a large sheet cake. Do I still need to make the lemon curd in order for the cake to be moist?
21. BeBe April 6, 2017 at 9:24 pm

    Hi Sophia, The cake will be moist without the lemon curd. The lemon cream cheese frosting will be adding additional lemon flavor to the cake. Some members have requested this recipe with the conventional mixing method rather than the reverse creaming method and we will be posting that soon. I will email it to you now, you might like using that method mixing.
22. Sherre Valadez April 7, 2017 at 4:07 pm

    Hi! Could I please get an emailed copy of recipe without reverse creaming also? And have you used fresh juice in place of the extracts? If so how much. Thank you
23. BeBe April 7, 2017 at 10:29 pm

    Hi Sherre, I did try fresh lemon juice in testing this recipe, I don’t remember the quantity but it did not give us the level of lemon flavor that we wanted so we decided to use lemon extract. The lemon zest also adds a lot of flavor. I will email you conventional mixing method.
24. Christina April 9, 2017 at 11:09 pm

    Hi, I made this cake last night. The curd and frosting came out great! The cake was perfect except not moist. I bake all the time and can’t figure out what went wrong. I didn’t have cake flour so I put corn starch. Too little or not enough maybe?
25. BeBe April 10, 2017 at 11:10 am

    Hi Christina, I am sorry there was a problem. Removing 5 Tablespoons from the 2 1/2 cups of all purpose flour and replacing it with 5 Tablespoons of cornstarch should not have caused it to be dry. Most likely another ingredient such as sugar or butter was possibly not measured correctly.
26. Gem145 April 16, 2017 at 2:33 pm

    I just made this cake and followed the directions exactly and measured (weighed) all ingredients. My cake looks very flat and strange. I do bake all the time and this has never happened before. I did misread the instructions, and only removed 2 tbs of flour and replaced with 2 tbs of corn flour. I don’t think it should make a difference with a flat cake though. Haven’t tasted it yet, but was meant to take it to a dinner for dessert tomorrow and not sure I will now :(
27. Stephanie April 25, 2017 at 12:34 am

    Hey there. Just made my cakes. They came out thin a bit stiff and flat. Just like Gem145, this is the first time this has happened to me. I bake frequently and never had this result. I followed the everything and used the cake flour. Need the cake for my mother’s birthday tomorrow evening. Any tips or suggestions would be great.
    Thanks 😊
28. BeBe April 25, 2017 at 9:43 am

    Hi Stephanie, I am so sorry you had this problem. Did you use the Reverse Creaming Method? If so, the results you described can happen if all the dry ingredients are not mixed into the butter or if when adding the first 1/2 of the liquid it is added all at once rather than slowly. This recipe seems to be more temperamental than other recipes using reverse creaming. We have the Conventional Mixing Method posted and a link to the Reverse Creaming for those who prefer that method. You may have printed the Reverse Creaming recipe before we posted the Conventional Mixing Method.
29. Randi May 4, 2017 at 6:44 pm

    I used this recipe but made cupcakes and they came out so dry. Do you have any modifications you can think of to make cupcakes come out better? I only baked them for about 25 minutes.
30. BeBe May 4, 2017 at 9:55 pm

    Hi Randi, I am sorry you had a problem. Standard size cupcakes bake at 350 degrees for 18 to 20 minutes. Most likely the cupcakes were over baked, drying them out. Also, once the cupcakes come out of the oven they should be removed from the pan immediately and placed on a wire rack so air can circulate around them to cool them. If they remain in the pan until cool, the heat from the pan will continue to bake them causing over baking and dryness. Hope this helps.
31. Gwen May 12, 2017 at 1:27 am

    Will this cake recipe remain moist and light if frozen for a week before adding the curd and frosting? I want to make it for a birthday but want to give myself enough time for a redo if they fall flat.
32. BeBe May 12, 2017 at 9:22 am

    Hi Gwen, we almost always freeze our cake layers. Let the cake layers cool for a short, then while still warm wrap individually in plastic wrap, then aluminum foil and freeze. Freezing the layers while they are warm makes them more moist. They can be frozen 2 months with good results. This recipe has instructions for both the reverse creaming method and the conventional mixing method. Some members were having trouble with reverse creaming so Melissa has posted the conventional mixing method under the picture of the cake…..reverse creaming instructions are still available with the link she has posted.
33. esther May 20, 2017 at 12:37 pm

    is corn starch the same as corn flour
34. BeBe May 20, 2017 at 1:17 pm

    Hi Esther, I wasn’t sure about that but I did a Google search and found that in the UK corn flour is the same as the US corn starch.
35. Lois May 21, 2017 at 5:43 am

    Good morning, please can I get the reverse method of mixing?
    Thanks
36. BeBe May 21, 2017 at 8:04 am

    Hi Lois, Under the second picture of the cake you will see a paragraph in red print, within that in blue print is a link to the Reverse Creaming Method …..click on the blue print. This is also a link to the reverse creaming, link to mycakeschool.com. Hope you like the recipe.
37. Rebekah May 27, 2017 at 7:26 pm

    Hi, I made the lemon cake recipe and baked it in 2 8″ pans. Each cake came out about 1-1.5″ inches tall. Are they usually this short or did I do something wrong?
38. BeBe May 27, 2017 at 10:15 pm

    Hi Rebekah, Our layers for this cake are usually 1 1/2 to 1 3/4 inches high. Did you use the conventional method of mixing? The layers rise a bit higher with that method vs the reverse creaming method.
39. cakengifts.in Dehradun June 1, 2017 at 8:39 am

    wah!!! I think this is the best cake which will be the best for my birthday.On my this birthday I will prefer this cake. Thanks alot!!!
40. Alexina June 12, 2017 at 10:48 am

    Hello!
    I am wondering if I could use the juice of the lemon instead of lemon extract? How many teaspoons/tablespoons would I need?
    Thank you :)
41. BeBe June 12, 2017 at 1:54 pm

    Hi Steph scat, A bit late responding but I was looking over the comments on this recipe and noticed I had over looked your second post. You said that you accidentally had your mixer on high and wondered if that could cause a problem. If the cake batter is over mixed or mixed at too high a speed it can cause a rubbery streak that is darker than the rest of the cake to show up in the baked cake. It is best to mix at no higher than medium speed on your mixer. Hope this helps.
42. BeBe June 12, 2017 at 2:53 pm

    Hi Alexina, I would use 2 Tablespoon lemon juice plus the zest of 2 lemons. It is good to use a microplane grater/zester to zest the lemons if you have one. We could not get the depth of lemon flavor we wanted using just lemon juice, so we added the lemon extract. Adding zest to the frosting will also help with more lemon flavor.
43. Deb June 19, 2017 at 10:49 am

    I just made the lemon cake as described in conventional creaming method above. My cakes also sank after taking out of oven to cool.
    Will they still be edible? Luncheon party tomorrow.
44. Susan June 19, 2017 at 10:55 am

    I don’t see the lemon curd in your cake, the picture just looks like it has frosting in between the layers, did she put the lemon curd on the cake and then frost over with the lemon cream cheese frosting? I am wanting to bake this and wanted to know how to do it. thank you!
45. Kailynn June 19, 2017 at 11:09 pm

    Do I have to use lemon extract or can I use fresh lemon juice?
46. Jessica July 18, 2017 at 6:04 am
    

    Wonderful recipe! I had a request for a 50th anniversary cake and this came out perfect the first time. Everyone loved it. I did change it a bit with the lemon zest and juice from one lemon and left out the extract.

    Thank you for sharing!
47. Luke July 21, 2017 at 5:59 am

    Question about pan sizes. If my pan size is 8 inch by 1 and quarter inches, will the cake rise only to the brim? Or will it rise above the rim?

    In my neck of the woods, the standard small cake pan size is 8 by 1.25 inches.
48. Abhishek Pandey @ India Gifts Hub July 23, 2017 at 1:55 am

    Great Post….