Hi Millie! This recipe makes enough for three 6″ or two 8″ pans. You can use two 7″ but you will likely have too much batter unless your pans are 3″ tall. You can make cupcakes with any extra though. Baking time for the cakes will be different so be sure to check on them.
]]>Oh man, that sounds insanely delicious! I’m so glad you love this cake 🙂
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I have made this cake several times and it’s always a hit. This time, I wanted to make a berry shortcake but didn’t want shortcake so decided to use the cake & lemon curd to make a berry trifle (or, as my husband calls it, “smashed cake”). It was amazing. I layered cake, lemon curd, fresh strawberries & blueberries & whipped cream (3 times). Everyone raved about it and we even gave some to the concert goers next to us at Tanglewood. This will be a new favorite to bring to summer parties. ]]>
Hi Marcela! I don’t mix them before hand. I hope you love this one!
]]>Hi Liv!!! Your recipes are super incredible!! Quick question you mix milk and lemon first (like milk and vinegar in chocolate cakes) before adding to the mixture? Or alternate flour mix, milk, lemon? Thanks!!!! ]]>
Hi Angela! So glad you both loved it 🙂
]]>Made this for my honey’s birthday last year, he loved it so much he asked for it again this year! Thanks for such a wonderful “spring time” cake recipe. ]]>
Hi L, my cakes tend to be more on the dense side rather than light and fluffy, but it shouldn’t be “like eating a brick”. Overly dense cakes can be from overmixing the cake batter once the flour is added (it develops too much gluten) or not using room temperature ingredients so the cake batter doesn’t emulsify properly.
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Followed to the tee. Lemon curd too sweet and too sour. The vanilla icing is great tasting only its so soft had to put in freezer for 15 minutes then if it hardens just mush it up for easier spreading. Now the issue is the sponge. Its not a sponge at all it’s like eating a brick. I’ve never had a cake eaten as hard as this my entire life. Loaf bread is much softer. I need to microwave it just to soften the cake up. Anyone who wants a cloudy soft sponge just use cake flour. Here in UK cake flour is banned so use the flour- cornstarch mixture, fluff the egg whites separately and use vegetable oil instead of butter. Butter is for brownie or any stodgy bakes but not for a cake sponge. Truly I got let down except for the ermin frosting. ]]>