this cake was ehhh. the cake itself is dense, which a cake like this should be light and fluffy. By splitting the cake batter into 4 tins, made them really thin, where they break easily. Then you need to add a lot more lemon to be able to taste it. Lastly, the “frosting” is not frosting. its a strawberry liquid. I will not be making this again
I've made this cake a number of times, and it's a show-stopper. The only problem I've encountered is that its' too tall to fit under a cake dome. If I'm traveling with it, I will sometimes bake the cake in three pans, then split two of the layers in two (torte them) for a total of four layers. Everything about this cake is fresh and natural tasting and well worth the time and effort.
A friend requested strawberry-lemon cake for a cookout, and this recipe seemed to be reasonable. While it was definitely more than 45 minutes of hands-on time, it was well worth the effort; it turned out moist and delicious, with a good balance of sweet and tart.My notes and modifications:- I've seen a couple notes about this cake being dry; it most certainly is not (if anything, it was wet), but if you measure the flour different from the recipe writer, it could be. While this recipe unfortunately does not give weights, I used the side of the cake flour box as a guide. (My box of Cake Flour was 112g / cup, so I used 336g of it.)- Along those lines, when it says "cake flour", it means it; using all-purpose could also lead to a dry cake. It's in the baking aisle next to the cake mixes. I used Swan's Down, but I doubt there is much difference between them.)- I saw a couple notes about bumping up the lemon flavor of the cake; I did so with 2t of Lemon Extract. I was pleased with the result, just make sure to subtract some of the milk.- It's important to slop the plastic wrap right down into your bowl of jam; directly covering the jam's surface helps keep a skim from forming.- Store this cake at room temp? That's crazy-talk! My icing needed some time in the fridge to thicken up just to decorate the cake. And I'd also be concerned about mold formation.- I did not use confectioner's sugar for the frosting and had no problem with the sugar not dissolving. Using confectioner's may cause problems with measurement (again, unless you weigh.)- Each individual layer won't have much batter, so use your scale to even things up.- Goodness you'll need a lot of bowls! Make sure you have your stand AND hand mixers ready, as each will be needed. Once each for the cake, and once each for the frosting.- This should go without saying, but don't cheat and use bottled lemon juice. There is a place for bottled lemon juice (I use it all the time!), but lemon-flavored desserts are not it!
Has anyone made this at hight altitude? I have not had much luck making cakes with whipped egg whites. I live at 7500 ft
I saw this cake and just had to try it. It was a tad bit time consuming for someone who doesn't have a load of free time on their hands, but I was able to split it up after work very easily. Made the jam one night, it had to be refrigerated for at least two hours anyways...baked the cakes the next night and left them to cool, made the frosting the next morning and assembled. I followed the recipe, but due to many readers saying the cake didn't have enough lemon flavor, I added the juice of a whole lemon (about 4 tbs) to give it a bit of an extra punch. I baked in 4 pans, which I bought specifically for this recipe and were really cheap at Walmart. I also used my handy dandy kitchen scale to make sure all of the cake pans were filled mostly evenly since they all weighed about the same. It took a good 20 minutes for the cakes to set. The cakes were yummy with a good lemon flavor, and they were moist, but admittedly much more dense than I typically like a cake to be. The frosting was absolutely delicious - I listened to other reviewers and used powdered sugar as opposed to granulated and found it to be smooth and creamy. One drop of your basic red food coloring was enough to give me a pretty pink hue, and there was definitely more than enough to frost the entire cake, though admittedly, I did miss the part about piping the frosting around the inside of the cake layers. The frosting got pretty droopy pretty quickly, so I put it in the fridge to set before eating, and considering it's dairy frosting, plus strawberries that don't last long, I would never store this at room temperature. The cake was delicious, great flavor....I used about 3/4 of the jam...if I make this again, I'll use all of the jam, because I think with the denseness of the cake itself, it could use it, but it was pretty good. I do wish the cake layers themselves were more light and airy though, which is why I only gave 4 instead of 5 stars.
I made this cake last night, with plans to assemble it this evening. Because I have celiac disease, I made a few changes, including using a bagged Gluten Free mix (from http://abundtantlovegfcakes.com/, for anyone interested) for the dry ingredients, 3 tbsp lemon juice, and 1 tbsp vanilla for more depth of flavor. Previous reviewers are right about there being almost no lemon taste with the single tbsp, and I love lemon, so I boosted it a lot - next time I might even go for 4!I can also see how this might be a dry cake normally, and it often happens with GF baking too, but I counteract it by letting the batter rest for 20-30 minutes to allow the rice flour to absorb the moisture. This resulted in a very thick batter, so I'm glad I at least added the extra flavoring liquids and may add more milk next time as well. I will also need to tweak it further because the bundt mix already makes a dense cake, and this is a little too much for a light summer cake.I was planning to replace the cream-cheese frosting with strawberry whipped cream, since my family don't really like cream cheese.The strawberry-lemon jam is absolutely the star of this cake. I will use that recipe a lot this summer!
Dry, dense cake that was as heavy as a bowling ball. There was no lemon taste to the cake at all. I followed the recipe exactly and was very disappointed. The reason I gave this recipe 2 stars was because the strawberry lemonade jam filling was very good. And the frosting was a hit with my family. Although I would recommend leaving out the chopped fresh strawberries from the frosting. They go bad by day 2 and a cake this large is hard for a family to finish, unless you're serving a crowd.
I made this cake last Easter and making it again this Easter. It was a huge hit with my family, which several family members have made it now. The cake it light and the icing is light and fluffy. You definitely need to refrigerate it. I have used seedless strawberry jam for the filling. It is well worth the time and effort!
This cake was delicious, but I would DEFINITELY recommend refrigerating this cake after serving it. I like to leave my cakes out covered, on the counter, but the cake got mold on it after only 2 full days. I had to throw the rest of it away, which was heart-breaking. I don't know if it was because of the chopped fresh strawberries in the frosting, but it just didn't last.
I made this for my boyfriend's birthday since strawberry lemonade is his favorite beverage. He absolutely loved it! The only change I had to make was that I used the strawberry puree not the strawberry juice since I did not have a fine mesh sieve. I think it made the jam a bit more tart but we enjoyed it that way.
When this issue of SL came to the house, my husband offered me $100 to make this cake for him. I told him I would make it for him and, of course he didn't have to pay me. I decided to make it for him for Father's Day. This cake was an epic fail for me. I spent 5 hours in the kitchen plus clean up and this cake looks awful. I'm not sure what happened. I am usually capable of following a recipe. Maybe it was the fact that by the time I got to the frosting, I was so exhausted I couldn't concentrate on the instructions. My frosting was way too light and runny to stay on the cake but by this time I was determined to finish this cake so I just threw spoonfuls on the top and let it run down the side. So embarrassing. Hopefully, my mother in law doesn't show up to my house tomorrow. I was hoping to surprise my husband with the cake but I've been working on it so long on it he has to know what I'm doing. I want my 100 bucks!!!
AMAZING CAKE!!!! I did change a few things! (No recipe is sacred in my world!) I added 1 Tbsp of lemon extract to the cake batter. I baked the cake in 2 nine inch pans and torted the two cakes to make four. I increased the frosting by another half (I like a little cake with my frosting!) The whole thing was just DIVINE!!!! I will especially use the frosting recipe again! It is the most delightful and light cream cheese frosting I have ever found! YUM!!!
Made this with fresh picked strawberries and it is SO delicious! Only change I made was to use a traditional red velvet frosting and adding the berries to that. Would definitely make again! !
Made this for Easter dinner, and everyone raved about it. I used confectioner's sugar in the frosting, but that was the only change I made. Time consuming, but worth it.
I made this cake for a luncheon last week. The cake layers and filling were made the day before and the cake assembled and frosted about two hours before it was served. The cake was just beautiful....tall and stately. I had to cut the cake into serving size slices right before lunch was served. Everything went well until I sliced the last quarter of the cake and then the whole cake began to collapse. Someone brought serving plates and we rescued the slices. Not very pretty. I tell you this to encourage you to make the cake completely the day before and refrigerate it. The cake is so delicious and even more so when it is cold (I brought a slice home and ate it the next day and the filling and frosting had "set-up").
Made this cake with my daughter Brooklyn Rose last night and it is the best cake I have ever tasted!!! Well worth the time and effort. Great for mother/daughter time!!! :)
Great cake! Did 3 layers instead of 4. Also did as others suggested and used confectioners sugar rather that granulated on the frosting. Perfection! Took it to an Easter Potluck and it was gobbled right up.
I made this for Easter and everyone loved it! It is very light and not heavy like other cakes. It really tastes like Spring. Everyone had 2 pieces!! It does take time. Next time I am going to start the Jam a day or so ahead. I have a feeling I will be making this again next year!
Easy to make and tastes wonderful!! I also made this cake with raspberries (replacing lemon juice with water). I increased the raspberries to 3.5c to account for the extra seeds. I had a lot of trouble with the frosting though but I didn't follow instructions throwing everything together in a bowl and beating on extreme high speed in my Kitchenaid (I got away with that with the strawberry lemonade frosting).
Has anyone experienced the heavy cream curdling? Had to redo the frosting without the lemon juice because it wouldnt form "stiff peaks". I have substituted confectioner's sugar for the granulated one in the recipe. Also, does anyone know how much batter to put in each of the 4 pans? My cake layers were uneven in thickness. Overall, the cake turned out well. It's not overwhelmingly sweet nor tart; it's tastes refreshing. It looks pretty & inviting. I served this at our family Easter get-together, & got rave reviews. Even those who dont like sweets or are on a diet, had a piece & even brought some home. I'm already looking forward to the next occasion so I can make this again & share it.
Superb! I tested one that a friend made for Easter and it was amazing! Please post nutritional information for those of us wanting to keep tabs on what we eat-thank you!
This is a great recipe! It takes a bit of time, but is well worth it! The filling is very tasty - can't wait to use it in other recipes. The cake is simple, but light and flavorful. The frosting could not be any better...it is a bit loose when you first make it, but it will firm up. I would not hesitate to make the cake a day ahead - the frosting develops a much deeper strawberry flavor on day 2. make sure to chop the strawberries small for the icing.
Made 2 of these for Easter and it is delicious! Made some slight adjustments for altitude since I am at 7000 ft. Decreased the sugar by 3 T, used 2.25 t baking powder, and increased the milk by 3T. Came out perfect. It's beautiful, and neither the frosting or the jam are overly sweet. I used Meyer Lemons, which is what I had on hand.
Delicious! Made as written and everyone loved it! So fresh, great reviews on the cake itself as well as the parts and presentation. Definitely a keeper. The jam is deliciously tart.
I just made this cake this weekend- LOVE IT!!! It is time consuming I saw that people were concerned about using granulated sugar but so I used castor (bakers) sugar. Probably granulated is fine too if you beat it long enough. LOVE the frosting!! I was eating the extra with a spoon! And I don't normally like frosting. The cake was very good and turned out well even though I only had 3 eight to nine inch pans and made 3 cakes instead of four. It took extra baking time was all. The only problem I had was my jam wasn't very thick after several hours in the fridge so it just ran off the cake. I ended up carefully removing the assembled layers and spreading some other homemade strawberry jam on it. It just wasn't as red and beautiful as the picture. Everyone loved it. It was refreshing & I will definitely be making it again!
Followed the recipe exactly, and it was a sight to behold. It is very time consuming, but put on your favorite music and have a bake fest! The finished product is well worth it, we had it for my husband's birthday and it was a huge hit. Will definitely make it again.
Beautiful fresh cake-but sorry,if you use a cake mix and then change other things you have NOT made the cake. Your not doing justice to the recipe if you change everything and then rate it. That is NOT the recipe-using a boxed cake mix is heresy in my opinion!
Followed directions as written with perfect results! Made for daughter Emily's birthday. Time consuming-but worth efforts. Beautiful presentation! Will make again for special summer occasions.
I made this recipe into cupcakes and they're delicous. I halved the recipe which made 15 regular sized cupcakes, put the jam inside the cupcakes and frosted them with the frosting. Taking into account the above suggestions I used extra lemon juice and the zest of 1 lemon for the cake and substituted confectioner's sugar for granulated in the frosting. The flavors are so fresh. I will make these again for Easter. The frosting is amazing.
The cake is beautiful. I followed most of the directions. I used yellow box cake mix with the added lemon juice and lemon zest. I also took the other reviewer's recommendation and used powdered sugar in the frosting instead of granulated sugar. I think the icing is the best part. The icing and cake are like a strawberry shortcake. The jam was interesting, I think it might be a little too tart for my taste. I also made the jam a week in advance and it was still good when I made the cake.
The jam filling for this cake is the best part of the recipe, I think! I plan to make more to use in other things or possibly to eat out of the bowl with a spoon. I enjoy the not-too-sweet flavor of the frosting, but the consistency is quite goopy. Not convinced about it, but my 3 children just scarfed down 1/2 of the cake as I was typing this so it seems not everyone shares my concern!
I made this cake because my husband asked me too. It is very tasty and good. The icing is my only concern but my husband loves the icing. I think when I make it again I would use powered sugar in icing instead of granulated sugar.