Lemon Cake {A Scratch Recipe}

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. 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 :)
40. 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.
41. 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.
42. 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.
43. 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!
44. Kailynn June 19, 2017 at 11:09 pm

    Do I have to use lemon extract or can I use fresh lemon juice?
45. 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!
46. 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.
47. Gaokgakala Letebele July 26, 2017 at 2:44 am
    

    I made the bottom tier lemon cake using the conventional mixing method, it came out beautifully, everyone loved it, used cream cheese filling instead of lemon curd. The top tier,chololate cake same mixing method,was moist and delicious . Im enjoying your recipes, thank you.
    I am also currently looking out to buy an edible printer, can someone guide me on which one to get, and where I can find it. Thank you.
48. BeBe July 26, 2017 at 11:33 pm

    Hi Gaokgakala, Great work on your cake, it looks wonderful. We have a Canon MP560 Edible Ink Printer. Ours is 7 years old and I am sure there are updated versions now. There was a discussion in the Forum about printers that you might find helpful. Here is a link link to mycakeschool.com
49. xarophti August 7, 2017 at 3:07 pm

    The recipe looks fine, but just stops after baking the cake and just gives the curd and frosting recipes (no finishing instructions). Not to sound like a complete amateur, but I really don’t know how this cake does best; just the curd in the middle, or a layer of curd and frosting. I’ve seen lemon cakes done both ways.
50. Alexina August 9, 2017 at 10:40 pm

    Hi! Wondering what the equivalent would be to use lemon juice instead of lemon extract is for the cake? Is there a difference to using the extract vs lemon juice? I normally use the extract but thought since I’ll be using the zest of the lemon that I could also use the juice of the lemon.
    Thank you!
51. BeBe August 9, 2017 at 11:01 pm

    Hi Alexina, I can see why you ask that question. When I made the cake the first time I used lemon juice, I think I used the juice of one lemon, which was probably 3 Tablespoons. We could not taste the lemon flavor in the cake, that is when I switched to lemon extract. I don’t know if adding the juice of 2 lemons would have given us the depth of lemon flavor we were looking for. I think you could replace 1/4 cup of the milk with lemon juice, but I have not tried this so I’m not sure of the outcome. I hope you will like the recipe.
52. tristan D August 24, 2017 at 11:55 pm

    Hi Melissa, I will be making this tomorrow, do I just slather the lemon curd before I top the first layer with another or is there another step like cooling the curd etc?
53. Sara September 9, 2017 at 1:08 pm

    Hello! I was wondering if this cake is really REALLY lemony, or has just a hint of lemon. Some lemon recipes from other places I have tried out, didn’t satisfy my lemon craving. Thank you!
54. BeBe September 9, 2017 at 2:38 pm

    Hi Sara, We think this recipe has lots of lemon flavor. We made several recipes using just lemon juice and zest and the flavor was just not there. Adding 2 teaspoons lemon extract, lemon zest as well as the addition of a lemon curd filling gave us that extra punch of flavor. Hope you like the recipe.
55. Angela September 23, 2017 at 6:54 pm

    I made this cake yesterday for a birthday party. My lemon cream cheese buttercream was absolutely amazing! I could make myself sick eating it. I did have trouble with my cakes shrinking as they cooled and they were very dense and heavy. I feel like I followed instructions well, do you have any ideas as to what happened? My teenagers at the party loved it though, but I would like to do better next time.
56. BeBe September 28, 2017 at 10:06 pm

    Hi Angela, I am sorry that you had that problem. It could be that your oven is not reaching or maintaining the correct temperature. It would be a good idea to check it with an oven thermometer. You can buy one online or Target and often grocery stores carry them.
57. Steph Scat September 28, 2017 at 11:58 pm

    Mine had same issue…shrinking terribly after and out of oven. I do have an oven thermometer as I am a skilled baker. It seems that many have had this same issue with this particular recipe.
58. Kathyann October 2, 2017 at 8:48 pm

    Made this tonight. While it does taste great it’s a bit too moist and a bit chewy. Not sure where I went wrong. I made it in two six inch pan. Will definitely try again.
59. BeBe October 5, 2017 at 9:27 pm

    Hi Kathyann, Did you use the conventional mixing method (creaming the butter, adding sugar, etc) when making the cake or the reverse creaming method?
60. Kathyann October 5, 2017 at 9:50 pm

    I use the conventional method. I think maybe I had too much batter in the pan. Will repost on my next try.
61. BeBe October 5, 2017 at 10:16 pm

    Yes, let me know how it goes.
62. Cynthia January 10, 2018 at 2:13 am

    How many cups of batter does this make? I’m wanting a half-sheet cake of this but unsure if I should double to triple the recipe?
63. BeBe January 10, 2018 at 8:58 pm

    Hi Cynthia, The recipe makes 7 cups of batter. Here are links to two charts giving cake batter amounts and baking times:

    link to wilton.com

    link to fromkarenskitchen.com

    For a 12×18 pan the Karen’s Kitchen chart recommends 11 cups of batter and the Wilton Chart recommends 16 cups batter.
64. Molly January 14, 2018 at 12:57 pm
    

    My cake was super dense it looked good but weighed about 10 pounds!
65. Isabel Dore January 30, 2018 at 3:04 pm

    How many cups of batter does this recipe make?
66. BeBe January 30, 2018 at 5:44 pm

    Hi Isabel, The recipe makes 6 1/2 cups batter
67. tricia January 31, 2018 at 1:51 pm

    I made this cake yesterday and everyone loved it. I have a request for a “cake just like that with strawberries not lemon”. What do I change and can it e done?
68. Marsha February 5, 2018 at 1:20 pm

    How long would I bake it in a 6 inch pan?
69. BeBe February 5, 2018 at 2:49 pm

    Hi Marsha, Baking in a 6 inch pan with 2 cups of batter in the pan will bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached
70. Bp February 17, 2018 at 9:52 pm

    Hi, your cake looks great and can’t wait to try making it. I’m just wondering if I can use tofu cream cheese instead for the cream cheese frosting?
71. BeBe February 17, 2018 at 9:59 pm

    Hi Bp, I’m sorry but we have never tried using tofu so I don’t know how that would turn out. If you give it a try, let us know.
72. Shirley White February 19, 2018 at 10:07 am

    Good Morning, can this lemon cake recipe be doubled?
73. BeBe February 19, 2018 at 1:05 pm

    Hi Shirley, Yes, it can.
74. Meg February 20, 2018 at 10:27 pm

    Just wondering about putting into 10” cake pans (2” deep). My husband bought them before I found a recipe and I’m not sure I have time to exchange. I also need a couple cupcakes to make tiger ears, so I might try doubling the recipe and dividing it out. How full should the cake pan be before cooking?
75. BeBe February 20, 2018 at 11:02 pm

    Hi Meg, You will need 6 cups of batter for each 10″ cake pan. The recipe makes approximately 7 cups of batter, so you will need to double the recipe and you should also have enough for 2 cupcakes. Here are links to the Wilton and Karen’s Kitchen cake batter amounts and baking times, I think you will find them helpful:

    link to wilton.com

    link to fromkarenskitchen.com

    Fill your pan 2/3’s full. If you have rose nails, you could put one in the center of each pan to help bake the center. Hope all goes well.
76. Ashley March 7, 2018 at 9:16 pm

    Do you have a doctored cake mix recipe for lemon cake?
77. BeBe March 7, 2018 at 11:07 pm

    Hi Ashley, We do not have one in the recipe section but you could use the White Almond Sour Cream (doctored mix) recipe from the recipe section to make a lemon cake. Use the WASC recipe as written just change the vanilla to 1 teaspoon and add 2 teaspoons lemon extract and the zest of 1 lemon. The recipe makes 7 cups of batter so you could use three 8 x 2 inch pans. Three layers will give you more lemon flavor with filling or frosting. You could fill with Lemon Curd, or fill and frost with the Lemon Cream Cheese frosting from the recipe section. It would need refrigeration if using lemon curd or the cream cheese frosting. If using 3 cake pans, shorten the baking time a bit and keep an eye on it.
78. Ashley March 8, 2018 at 10:40 am

    Can I use lemon juice instead of extract?
79. BeBe March 8, 2018 at 11:13 am

    Hi Ashley, We have found that you do not get a distinct lemon flavor without using lemon extract. However, If you don’t want to use extract or don’t have access to it you could brush a simple syrup over the layers. Here is a link to our Lime Cake and Lime Simple Syrup:

    link to mycakeschool.com

    If you go this route, leave out the lemon extract and add the juice of one lemon plus the zest of one lemon. Using the Lime Simple Syrup recipe, leave out the lime and replace with lemon. If you plan to freeze the layers, don’t apply the simple syrup until they have thawed. Hope this is clear
80. Ginny Stolworthy March 15, 2018 at 12:53 am

    how many cups of batter does the scratch lemon cake recipe make? I’m making a three tiered wedding and the client wants a lemon cake and I have made your recipe before and it’s wonderful. I’m trying to figure out how much batter I’m going to need for a 14, 10, and 6 inch x2 tiered cake. Thanks!
81. BeBe March 15, 2018 at 8:16 pm

    Hi Ginny, This recipe makes 6 1/2 cups batter. Below are 2 links to cake batter amounts and pan sizes that you will find helpful:

    link to wilton.com

    link to fromkarenskitchen.com

    The two charts vary a bit but it is a good guideline for you. Hope all goes well with you wedding cake
82. Ginny Stolworhty March 16, 2018 at 5:15 pm

    Thank you so much for replying! This will be very helpful!
83. Elizabeth March 20, 2018 at 10:28 am

    Can I fully make this cake and leave it in the refidgerator covered for three days? I’m going to be out of town but need it made for a party. I’m not sure if I should leave everything separate and frozen and have someone else assemble it or if it will hold up in the fridge. Thanks!
84. BeBe March 20, 2018 at 12:44 pm

    Hi Elizabeth, Your cake should be fine fully complete and kept covered in the refrigerator. Let it come to room temperature to serve.
85. Elizabeth March 20, 2018 at 3:10 pm

    Thank you!
86. Maureen March 28, 2018 at 3:15 pm

    Thought I left a message but don’t see it. First 2 layers did not rise. Baking Powder good to middle of next year? I watched speed, pouring etc. Made again; this time some batter went over rim of pan while the middle of one sunk – and I used brand new baking powder? I will use the second batch because I don’t want to use more butter, eggs, etc. Wish this didn’t happen. Wonder why both butter and oil?
87. Melissa Diamond March 28, 2018 at 10:22 pm

    Hi Maureen, I’m sorry that you’ve had trouble. I don’t know why the cake won’t rise for you (assuming your oven temperature is accurate, etc.) – We make this cake often and so I think we’ll film making it next time to help answer any questions.
88. BeBe March 28, 2018 at 10:25 pm

    Hi Maureen, I am sorry you had a problem, it is disappointing when this happens. It is unusual for your cakes to not rise on the first baking and have an entirely different outcome the second time. Were you using the conventional mixing method rather than the reverse creaming? For the first cakes not rising, possibly you did not cream the butter and sugar 4 to 5 minutes until it was light in color and fluffy. Beating for too long or at a speed that is too high can cause your cakes to shrink when they come out of the oven. For the second baking, I am not sure why two cakes baked at the same time, one will bake up and over the side of the pan and the other one will sink in the middle. Your oven may not be heating to the correct temperature or it may be heating unevenly. It would be good to check this with an oven thermometer. They are inexpensive and sold at grocery stores, Target and on Amazon. I used oil in the recipe because it helps to add moisture to a cake.
89. Corrina March 31, 2018 at 9:07 am

    Hi I am making this for Easter this year and was wondering if I could make this a day ahead.
    Thanks!
90. BeBe March 31, 2018 at 9:44 pm

    Hi Corrina, Yes, that would be fine, it will need to be refrigerated because of the lemon curd and cream cheese frosting. Take out of the refrigerator an hour or so before serving.
91. Gio April 1, 2018 at 7:17 pm

    Can I substitute the all purpose flour for self rising flour and omit the baking powder and salt?
92. BeBe April 1, 2018 at 9:34 pm

    Hi Gio, We have not made the recipe using self rising flour but I think it would work if you omit the baking powder and salt. Also, we used cake flour not all purpose in the recipe. You will also need to remove some of the self rising flour and replace with cornstarch. The last item on the list is ingredients tells you what to do if you do not have cake flour, follow those instructions for your self rising flour and I think it will be fine.
93. Corrina April 1, 2018 at 10:10 pm

    I made the cakes and lemon curd yesterday and the frosting today, put them together a few hour ahead and chilled them. I used the scale for my ingredients which was very easy. It was so good and everyone loved it. Thanks!
94. Lovina April 3, 2018 at 12:56 am

    Hi.. great recipe must try.

    I have 9 inch round pan to use. How long cake have to bake ?
    I still confused, count length time for moist cake result, with different pan.

    Thanks before
95. BeBe April 4, 2018 at 9:27 pm

    Hi Lovina, This recipe makes 6 1/2 cups cake batter. If you only have 9 inch round pans, put 3 1/4 cups batter into your two 9 inch pans. bake at 350 degrees Fahrenheit for 25 to 30 minutes (check at 25 minutes). Your cakes won’t be quite as tall in the 9 inch pans but they will be fine. When a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done.
96. Tebogo April 12, 2018 at 7:51 am

    HI, i would like to know how much batter does this recipe yield.
97. BeBe April 12, 2018 at 9:20 am

    Hi Tebogo, 6 1/2 cups batter