Lemon Gold Cake

This is a great recipe.

This cake was light and fluffy. I added 1/2 teaspoon of lemon extract to the recipe. It instantly became a family favorite. I used the Lemon Cream Cheese Icing recipe for frosting.

I made this for our friends. It’s really good, and I really liked it because for someone like me who loves to bake but isn’t amazing at it it was really easy.

Pretty good! I suggest adding more lemon zest and juice and baking only 20 minutes. Pairs well with lemon cream cheese frosting.

It was great!

I made this into a lemon blueberry cake by adding a few blueberries to the batter. I also put some berries in between the frosted layers as well as on top of the frosted cake. One other change that worked well was using canned coconut milk diluted to the consistency of regular milk. Recipe was moist, light and delicious!!!

This cake is wonderful. However, I think it’s so important to comment on the size of the pans. I used 2 -9 x2″ round pans and there was just not enough dough for them. The cake still turned out with a good texture, moist, and delicious. Next time I will use 8″ round pans. As other reviewers said, I, too, reduced the milk by 1/4 cup and substituted it with lemon juice, added 1 teaspoon lemon extract and 2 tablespoons lemon zest. You could even use 2 tsp. Lemon extract. I frosted it with lemon buttercream frosting. Everyone loved it. Thanks for this keeper recipe.

Made as written except I added 2-3 T lemon juice and used 1 cup milk. This cake is good, a bit dry, had no noticeable lemon flavor. Tastes more like a yellow cake would. If you are looking for a lemon tasting cake, this recipe would need to be modified. Baked mine in a buttered 13X9 for 40 mins at 350 in my slow oven, checking for doneness with a toothpick.

Halved the recipe. Cake was perfect. I added juice of one lemon to the batter. However I expected the cake to be taller…. It came out more like a sheet cake…. Nevertheless it was yummy with lemon glaze.

Made it with chocolate frosting and chocolate chips. My goal was to make something that tastes like lemon and chocolate but I don’t taste any lemon (except maybe a slight lemon aftertaste). I will be looking for a different recipe to fulfill my lemon cake needs in the future.

I liked this cake but thought it was a bit dry. Everyone else that tried it thought it was great. I frosted with my cream cheese butter cream frosting and topped with fresh blueberries.

Best cake ever!! I used only a cup of milk and used more lemon zest. I also used only a cup of sugar as I don’t like cakes that are too sweet. I love the tingly lemon taste at that end that keeps you wondering what it is. Try it

Easy and delicious. I followed the recipe exactly and it came out wonderfully.!

Well Yummo!! After reading many reviews I decided to try this recipe for its simple ingredients and fairly good reviews. I did notice that some reviewers commented that it did not have a pronounced lemon flavour so instead of the milk I used lemon juice and also added lemon extract. I was a bit concerned that it might be lacking something without the milk so I added some buttermilk powder…I guess about 1/4 cup. I would have used powdered milk instead if I had any. Wow! I could have sat down and spooned up the batter itself! Sooooo good! I baked it in a sheet pan which I won’t do again because I think it turned out a bit drier than it would have in a 9×12. However, with half a batch of Buttercream Icing from this website (1/2 c butter, 2 c icing sugar, lemon extract, milk to thin to desired consistency, plop together and beat until smooth) it was an explosion of flavour on the tongue. As I said at the beginning, Yummo!!! I will definitely make this again and I might even try it with lime juice or maybe orange juice concentrate. Hmmmm….my mouth waters at the thought! Oops, one more thing: I greased the pan and put waxed paper on the bottom but I would not do that again. The paper sometimes came up with the cake. Mind you, it was tasty paper! But still, not the way I prefer to recycle my paper. Another time I would just grease and flour the pan the old fashioned way.

One of the best cakes that I have ever made! I made it for a friends birthday and she wanted a lemon cake with raspberry filling. I added the juice of 2 lemons in the measuring cup for the milk. I then added the milk to the appropriate level for the recipe. The milk will curdle but that is fine. Stained raspberry puree in buttercream frosting in the center layer. A white buttercream frosting on the outside with a big pile of fresh raspberries on the top. YUM

OK…I read all the reviews before I made it. And, I am a Lemon Lover!…yum. So, to make sure I would love this one…I filled it with some Lemon Curd! It was Really moist & Lemony! So, all those who thought it didn’t taste enough like the lemon you thought it should…..just fill it with Lemon Curd & frost it as stated. I’m sure you’ll like it. ( lemon curd can be made ahead, saves time the next day ??)

I made the cake exactly as written except no lemon since my husband despises even a hint of lemon. It would be very good with a lemon or orange curd filling. It was easy to make and a nice way to use up extra yolks after making meringues or angel food cake. It’s a fairly rich cake so I like to serve it with a strawberry sauce and whipped cream, or a marshmallow frosting (egg white and sugar meringue not marshmallow fluff). If you use marshmallow meringue frosting it’s like a Twinkie and with strawberries it tastes like strawberry shortcake! Mine took 30 minutes to bake but I used a 9×13 pan. Make sure to use room temperature eggs and butter. You can cheat and microwave the eggs for 10 seconds and the butter for 14 seconds (separately). I used parchment paper in the bottom of the pan only, and I’m glad I did because the cake definitely stuck to the sides of the pan. Next time I might beat the egg yolks and sugar until light and fluffy and fold it into the butter, to make it even more light. Very versatile, tasty, and easy to make cake. If you are making meringues or angel food cake and you don’t want to bake both on the same day, you can keep the yolks in a Tupperware container in the refrigerator for a few days. Place a piece of plastic wrap on top of the yolks and press it down onto the yolks to prevent a skin from forming.

This was my first from “scratch” cake ever. I added lemon juice along with the zest. Lessons learned: 1) Don’t skimp on parchment paper on the sides of the 9″ pans, just cut one long strip rather than pieces which will make it easier to fill the pan. 2) For two 9″ pans, watch the time carefully. I think 25 minutes was probably enough but the cake was still so pale I let it cook another 5 minutes. It didn’t ruin it but it could’ve been a little bit more moist (start testing for doneness at 25 minutes with a toothpick). 3) I went with “scent” of the batter for strong lemon flavor and it seems to have worked, adding more when I thought I only smelled a whiff of lemon. 4) Though a lot of work, triple sifting worked beautifully. 5) Let it cool in the pan for 20-30 minutes on wire rack before turning upside down onto rack so it won’t fall apart. Thanks to all of the reviews with helpful hints, it helped me so much.

Yes, this IS a crazy good and delicious cake – a true crowd pleaser! I followed some of the good tips from the other reviewers, and added some of my own as follows: cut back on the milk to 7/8 cup and add 1/4 cup freshly squeeze lemon juice; add 1 teaspoon of lemon extract; as an option, use buttermilk or half milk, half buttermilk; all ingredients at room temperature; and use good quality, heavy duty professional grade shiny aluminum cake pans. To the get the right height of cake in the full sized pro grade pans, I also would recommend 8″ rounds rather than 9″, or increase the recipe another 50% if you use 9″. For a recent big birthday crowd, I doubled the recipe and used (3) 9″ pans for a tall and grand cake. This cake isn’t complete without lemon curd for the filling and a buttercream frosting (but I actually use 1/2 butter and 1/2 cream cheese with shifted powder sugar, some lemon juice and lemon extract – add a bit of milk or cream to adjust as needed). This I call my Triple Lemon Cake – a winner every time.

Excellent lemony cake. Took the suggestion of using lemon curd between layers & frosting w/ vanilla butter cream. Perfectly filled the request for “a lemon birthday cake w/ white frosting” & everyone loved it!

My family loved this cake very good