Hi everyone!

I am looking for a really good lemon cake recipe. I plan on using raspberry preserves as a filling and covering in white choc. ganache. It will be stacked so I need it to be firm enough to hold up but would of course still like a moist cake.

Thanks in advance

I have a really good recipe that is moist, very "lemony", and bakes great. Every one that has tried it absolutely loves it. If you pm me I would be happy to share it. I am at work right now and do not remember the exact ingredients.

Here is another good one,
http://cakecentral.com/recipes/15695/summer-lemon-cake#comments

I doctor a yellow mix into a lemon cake


1 yellow cake mix
4 eggs
1 cup sour cream
1/3 cup vegetable oil
1-1/3 cup milk
1 small (3.4 oz.) pkg. lemon pudding mix (dry mix)
2 capfuls lemon extract
juice from 1 lemon
zest from 1 lemon

Mix it all up, it's firm but really moist and rich!! I fold blueberries into it and it's delicious! Also REALLY good with raspberry filling too!

Thanks everyone! I don't know which one to try first.

KHalstead - I don't know that I have seen dry lemon pudding mix here, is there something I could use in place of that? Could I use vanilla pudding mix and up the lemon extract?
Also, do I use the same amount of extract if I am using the Loranns oils?

Thanks

I took my regular white cake and used lemon oil (lorann i think) and just added a small but and if i could smell the lemon it was enough. People go crazy for my lemon cake and it makes things much simpler for me!! So if you have a "trusty" white cake you already feel comfortable with i would use lorann oil to taste and you should have great results!

Great now i want lemon cake! Darn pregnancy "cravings" !!

I use the WASC recipe but use a lemon cake and lemon juice for some of the liquid.

i love the Perfect Party Cake, just up the lemon zest & extract and replace 2 tbs of butterrmilk w/lemon juice.

http://www.tablefare.com/blog/2009/06/29/perfect-party-cake/