Lemon Cake

Baking By chebean Updated 30 Jan 2010 , 7:08am by adventuregal

chebean Posted 28 Jan 2010 , 2:15pm
post #1 of 5

dear fellow cakers,


does anyone know a delicious and sturdy lemon cake recipe? and what type of filling could i use?

i am going to make my daughter's christening cake next week that i will stack two tier high. the bottom layer will be 3 eight inch round cakes and the top tier a torted 6 inch round.

would there be a way to use the WASC for a lemon cake?

if anyone has a delicious lemon cake recipe, please share.

thank you!


4 replies
vagostino Posted 28 Jan 2010 , 2:30pm
post #2 of 5

In the wasc recipe it says how to make it lemon...substitute lemon juice for about 1 cup water, use 6 whole eggs, stir 1 tbsp lemon zest and 1tsp of a good lemon extract.

prterrell Posted 28 Jan 2010 , 7:10pm
post #3 of 5

I like to fill my lemon cake with lemon curd. Sometimes use raspberry jam (seedless) either alone or in combination with the curd.


cherrycakes Posted 30 Jan 2010 , 1:52am
post #4 of 5

I believe this is macsmom's recipe but it's basically WASC with lemon flavour. It is very sturdy and delicious! I also love raspberry with lemon!

1 lemon + 1 white cake mix
2 c. flour
2 c. sugar
1 1/2 tsp. salt
3 (6oz) lemon yogurt
1 pkg lemon pudding (instant)
1 2/3 cup frozen lemonade concentrate, thawed
1 cup water
8 egg whites
1 T. Princess Emulsion or 1 tsp. almond, 1 tsp. lemon, 2 tsp. vanilla

Mix and bake as per WASC instructions. Makes a very generous 11X14 sheet cake

adventuregal Posted 30 Jan 2010 , 7:08am
post #5 of 5

I just made a lemon cake tonight for a friends bday and I used the doctored basic white from cake doctor and did lemon buttercream (added lemon extract) and this amazing filling I got on here:
I'll be delivering it tomorrow, but everyone who tried the filling before I torted LOVED it. It has a creamy almost custard texture so it wont sink into the cake and the lemon flavor is very delicate-not at all overwhelming icon_biggrin.gif

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