This cake requires considerably more effort than many of the other cake recipes from Cooking Light. The result is a cake without a lot of flavor and that is not very moist. The frosting is ok, but with the light, airy cake and the very light, airy frosting, this is far from a rich, moist, delicious dessert. You almost feel like you are eating air with a hint of sugar. I wouldn't serve this to guests and I won't make this cake again.
Vanilla Cake with Italian Meringue Frosting
Jennifer3946 Posted: 10/25/10
sproiet1 Posted: 10/31/10
This is the second Cooking Light cake recipe I have tried. I thought the cake itself was wonderful, with a nice crumb and still moist despite being light. I thought the frosting was a bit bland and overly sweet for my taste. I will definitely be making the cake again, but will try the Vanilla Meringue Frosting from November 2008 instead, since it's a buttercream meringue.
Quinnetts Posted: 11/13/10
Made this today. We all loved it! The kids thougt is was wonderful. One said that she wants it for her birtday next year. Am curious if it should be stored in the refrigerator due to the lemon curd?
kathyschroeder Posted: 11/28/10
This cake was extremely moist and delicious - and the lemon filling was a perfect compliment. Loved it overall but definitely make the frosting and serve within just a few hours as the frosting will get stiff on the outside. Overall excellent cake. Will definitely make again and even try with other fillings. One of the best cakes I've made.
novarone Posted: 03/08/11
Made this for a birthday and it was really delicious, so dense and moist, it's the perfect cake and could even be used as a wedding cake. A previous post said it was bland but one should note this is a vanilla cake and other flavorings could be added. Will try cocoa or cooking chocolate next time or even coconut, this is definitely one I will make over and over again.
nicolecorsi Posted: 05/08/11
I might have done something wrong because the cake turned out dense, but still tasty. The meringue icing is not only beautiful, but tastes rich and worth the trouble it takes to make it. I did not have lemon curd so I used vanilla pudding, bad idea, the flavor kick I assume you get from the lemon is much needed. We ended up sugaring some strawberries to serve over slices so it would not taste so bland. I would make this again, given I had the time, and experiment with filling flavors.
SDJackie Posted: 08/11/11
LOVE this cake - made for a friend's birthday & he took almost half of it home! Would gladly make this again for any occasion or for any ordinary night that I want to turn into a special occasion :-) This is absolutely worth a little extra effort. I didn't think cake flour would make such a difference, but splurge for it. You will be glad you did!
sma1978 Posted: 06/10/12
I made the cake but not the filling or frosting for my son's first birthday. We made cupcakes that we decorated as baseballs and a football cake. Both got rave reviews. Personally, I liked the cupcakes far better. The football cake was a little dense but it had to cook for over an hour because of the pan shape so it definitely wasn't the fault of the recipe. I used buttercream frosting on the cupcakes and chocolate frosting on the football cake. This is definitely going in my recipe binder!