Comments on: Lemon Butter Cream Cake

By: Cindy

Cindy — Mon, 02 Jul 2012 01:44:02 +0000

Well, the cake was SO delicious. I will definitely make this again, everyone loved it. Thanks for the recipe!

By: Cindy

Cindy — Sun, 01 Jul 2012 03:52:03 +0000

I live in Texas, so it’s probably not an altitude problem. The temperature might be off, though. But I will try it again another time with regular sugar. Thanks!

By: Cindy

Cindy — Sun, 01 Jul 2012 03:45:22 +0000

I did use xylitol instead of granulated sugar. Supposed to be able to use it interchangeably. That is probably what happened.

By: Leigh Anne @Your Homebased Mom

Leigh Anne @Your Homebased Mom — Sun, 01 Jul 2012 03:30:03 +0000

Sorry you had a problem. I am wondering what altitude you are baking at? I had a cake flop today myself. It is really humid and muggy today and I am thinking that may have been part of the problem for me.

cut the cake in half and look inside. Now take a bite from the middle. Is it gooey and undercooked? If so, the oven may be underheating. Otherwise if the collapsed part is all thick and rubbery inside, your altitude could be the problem: water and CO2 may be leaving the batter before it gets hot enough for the starch/proteins to cook and solidify the batter into a fluffy sponge.

In either case, confirm that oven is fully preheated to the exact temp by using an oven thermometer. If altitude is the culprit, bake at higher heat setting.

By: Cindy

Cindy — Sun, 01 Jul 2012 03:18:48 +0000

Your cake looked awesome. I just made it, but something is wrong. The cake is flat as a pancake and a whitish color, and not fluffy. The frosting is WONDERFUL. I followed the recipe to a tee. Was that supposed to be 1 tablespoon of baking powder with cake flour? I am just trying to figure what could have gone wrong. The batter tasted yummy!

By: Leigh Anne Wilkes

Leigh Anne Wilkes — Mon, 22 Aug 2011 15:52:53 +0000

The lemon is light and subtle in the cake but the lemon in the frosting shines through!!

By: Jackie

Jackie — Mon, 22 Aug 2011 01:42:56 +0000

Hi Leigh Anne

Does the flavor of the lemon shine through in this cake, I don’t feel like it would with only 1 teaspoon of lemon zest and 2 teaspoons of lemon juice for a 3 layer cake.

By: Jana

Jana — Tue, 16 Aug 2011 17:48:05 +0000

I can’t wait to make this cake! Do you think any modifications need to be made for high altitude?

By: Megan

Megan — Tue, 16 Aug 2011 17:32:21 +0000

That IS a lovely cake, and it sounds divine! I hope the lady from the concert reads this, since I’m sure she would enjoy having the recipe — especially after actually tasting it. =D

By: auntie m

auntie m — Tue, 16 Aug 2011 15:06:12 +0000

Now I know what to make for my mom’s 87th birthday! Beautiful cake!