I'm making a lemon cake that was just going to be layered and frosted, nothing extravagant. I'm not exactly sure what happens but EVERY TIME I bake one it looks like its doing great, and when its finished baking it is brown and falls apart. What am I doing wrong?
Let us know your recipe so we can help.
The recipe would help tons, but going from that info you might be overbaking.
But all light colored cakes are going to be brown on the outside (think white bread).