Comments on: Lemon Cake

By: Sam Merritt

Sam Merritt — Thu, 28 May 2026 01:56:57 +0000

In reply to Shelly.

I’m so sorry to hear this one didn’t turn out, Shelly! Is it possible the batter was over-mixed or slightly over-baked? I’m glad you’ve been enjoying everything else. I’m bummed to hear this one didn’t turn out. 🙁

By: Shelly

Shelly — Mon, 25 May 2026 14:58:09 +0000

I do alot of cakes and thought I would give yours a try cause I enjoy your recipes but unfortunately was very disappointed in this . The flavor was good but it was dry and denced, so I will not try it again . But will not stop me from trying more of your recipes . I appreciate all your research to bring the best to us all but at times not all do it.

By: Sam Merritt

Sam Merritt — Fri, 22 May 2026 20:19:50 +0000

In reply to Nancy Schubert. Thank you so much for your support and following along, Nancy! I hope this one turns out better next time. :)

By: Nancy Schubert

Nancy Schubert — Thu, 14 May 2026 11:39:50 +0000

I am not rating this cake as the way I made it was probably a 3. I am sure your way is a 5!

First, my cake was to dense. Not sure what I did wrong. I always try to follow the recipe exactly and I watch the video while baking. Flavor was very strong.

Next, my curd was undercooked. Despite a dam it ran over sides and was so runny !! I was sure I would over cook it. I thought I did spoon test correctly. If I may suggest, give approximate time in minutes.

I do enjoy your videos and recipes and I am gonna keep trying. I am making lemon meringue pie today for my husband birthday!! The pie dough is in the fridge ! I will let you know how it turns out!!

By: Sam Merritt

Sam Merritt — Wed, 29 Apr 2026 20:17:41 +0000

In reply to Robin. Hi Robin! I haven't personally tried it so I can't say for sure how it would work. If you do try it I would love to know how it goes. :)

By: Robin

Robin — Mon, 27 Apr 2026 21:02:09 +0000

I made this cake for Easter and it was spectacular. Unfortunately, no leftovers.

By: Robin

Robin — Mon, 27 Apr 2026 21:01:14 +0000

I’m sure someone has already asked, but how would you think this cake would do with 1:1 gluten free flour? Would you make an alterations?

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 02:20:01 +0000

In reply to Shellie. Oh no! I'm so sorry to hear this happened, Shellie! You may have needed a little bit more of a dam to keep the curd in. :(

By: Sam Merritt

Sam Merritt — Thu, 23 Apr 2026 02:49:09 +0000

In reply to Mary. Hi Mary! I would recommend checking out my lemon cupcakes. :)

By: Sam Merritt

Sam Merritt — Thu, 23 Apr 2026 02:12:07 +0000

In reply to Carrie. Thank you so much for trusting my recipes, Carrie! I truly appreciate your support! I'm so glad you and your friends enjoyed this cake. Happy belated birthday to your friend! :)

By: Carrie

Carrie — Tue, 21 Apr 2026 19:09:50 +0000

In reply to Isabel.

Sam, I seriously dont know how I survived baking anything without you! I made this cake for a friend’s birthday and it was incredible! They love lemon and of course just gushed over how good this cake was. Ive made several desserts by you and Im now making the chocolate raspberry cake for the 4th time this weekend! Your website is always my first go to!

By: Mary

Mary — Mon, 20 Apr 2026 15:55:53 +0000

Can you make these into cupcakes?

By: Shellie

Shellie — Fri, 17 Apr 2026 20:31:25 +0000

First time maker for my husband’s birthday cake. Everything was going along fine until I put the piping around the layer and put in my lemon curd. After placing the top layer to frost, the middle became a sliding spare tire and the curd came out anyway. I quickly put it in the fridge hoping when I cut it the cake won’t go splat or slide on the floor.

By: Sam Merritt

Sam Merritt — Thu, 19 Mar 2026 14:31:44 +0000

In reply to Isabel. Thank you so much for your support! I really hope this turns out better next time! :)

By: Isabel

Isabel — Wed, 18 Mar 2026 23:03:30 +0000

In reply to Sam Merritt. Okay! I will definitely try that next time! Yes, I was adding it as 3 parts milk and 4 parts flour, starting and ending with flour. Thank you so much for your help! All your recipes are amazing! You are my go to recipe blog!

By: Sam Merritt

Sam Merritt — Wed, 18 Mar 2026 13:47:42 +0000

In reply to Isabel. Honestly I'm a bit stumped. I don't think it's a "skill" issue. You've already done it with success! I would say try to make sure your butter is soft, make sure your milk is close to room temperature. Are you adding the dry and wet ingredients gradually?

By: Isabel

Isabel — Tue, 17 Mar 2026 19:19:48 +0000

In reply to Sam Merritt. No, I was using measuring cups. And no, i didn’t make any alterations. At least, that I know of. I was thinking, do you think the temperature of the milk would affect it THAT much? My milk wasn’t super cold, but it was a little. It is also weird that it didn’t happen with the All Purpose flour. And I did the batch two separate times with the cake flour and the same thing happened. Do you think it is the type of flour I am using? Or do you think it is a skill issue? I wouldn’t be surprised if it was.

By: Sam Merritt

Sam Merritt — Tue, 17 Mar 2026 17:25:08 +0000

In reply to Isabel. I'm so sorry to hear this happened, Isabel! Are you using weight measurements for your flour? Are you making any other alterations other than the flour? It's odd that the batter is that thick? :(

By: Isabel

Isabel — Sat, 14 Mar 2026 19:16:12 +0000

The first few times I made this cake it was amazing. The flavors matched perfectly! I used the All purpose flour substitute the first times.
I decided to try this recipe after a long time of not making it. And it was a mess!
I followed the recipe, and used cake flour this time. I don’t know what happened, but my “batter” was turning into cookie dough. I thought after I put the egg whites it would thin . But it didn’t. I just decided to cook it and see what would happen. I think because the cookie dough was so thick, it deflated the egg whites. When I went to level the cake it was super dense and to be honest, kind of gross.
I thought maybe I missed measured the flour. Because I was being pretty lazy when measuring it.
I decided to make the cake again and the same thing happened. I measured the flour, and everything else properly. And the same thing happened. I decided to add more milk to the batter till it looked like yours in the video. Then I added the egg whites. It worked out okay, but not as fluffy as it was before I made it. Do you know why or how this happened?

By: Sam Merritt

Sam Merritt — Thu, 26 Feb 2026 02:10:05 +0000

In reply to Samantha. Hi Samantha! My lemon frosting would be delicious here. A standard American buttercream could work. A Swiss Meringue buttercream could also be a good pairing. :)

By: Samantha

Samantha — Thu, 26 Feb 2026 00:21:15 +0000

I’m considering making this for a upcoming spring party. I’m not a huge fan of cream cheese, so I was considering substituting the ICING with one of your other frosting recipes which would also allow for decorating.
I’ve never made the recipe before, so I’m worried about what would pair well. Would you recommend your Buttercream Frosting or your Lemon Frosting or even a Lemon Buttercream Frosting?

By: keesha Keeper

keesha Keeper — Sun, 08 Feb 2026 01:02:21 +0000

It was good but I was expecting an explosion of lemon flavour in the cake.

By: Sam Merritt

Sam Merritt — Mon, 02 Feb 2026 21:40:04 +0000

In reply to Rachel. Thank you so much for trying my recipe, Rachel! I'm so glad you enjoyed it so much! :)

By: Jessica

Jessica — Mon, 02 Feb 2026 02:04:31 +0000

I make this cake every year for each of my daughters’ birthdays. They ask for it for months leading into each of their birthdays. This will be my 4th year making this cake. The only alteration I make is switching the lemon curd between layers to a compote of whatever fruit they request (we’ve done plum, strawberry, and blueberry). But I do still make the lemon curd for other uses.

By: Rachel

Rachel — Sun, 01 Feb 2026 04:35:50 +0000

So good! Perfect flavor, perfect texture! Which is hard to do with from-scratch cakes. Thank you for this recipe! Will definitely try more cake recipes from this website.