I baked my first large cake and first disaster today! followed this recipe below,
http://www.lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/
Added some lemon zest and juice of 4 lemons and added some more flour. Then put the cake in the oven at the correct temperature. After 1 hour, the cake has burnt from the top and sides and was still as runny as wet cake mixture in the middle, after 3 hours, still not cooked! what do you think went wrong?
I baked my first large cake and first disaster today! followed this recipe below,
http://www.lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/
Added some lemon zest and juice of 4 lemons and added some more flour. Then put the cake in the oven at the correct temperature. After 1 hour, the cake has burnt from the top and sides and was still as runny as wet cake mixture in the middle, after 3 hours, still not cooked! what do you think went wrong?
Sorry love, what went wrong is you didn't follow a recipe - you threw a bunch of stuff in a bowl and expected to a cake to magically appear! Scratch baking isn't anything like this at all - you can't just add stuff willy nilly. I can't tell how long ago you posted this but I can bet you have already tossed your experiment in the trash.
If you want to make a lemon cake, find and use a tested recipe for a lemon cake. If you want to customize recipes then you need to learn the science of baking or at least the basics of why a recipe is a recipe 
Better luck next time!
I baked my first large cake and first disaster today! followed this recipe below,
http://www.lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/
Added some lemon zest and juice of 4 lemons and added some more flour. Then put the cake in the oven at the correct temperature. After 1 hour, the cake has burnt from the top and sides and was still as runny as wet cake mixture in the middle, after 3 hours, still not cooked! what do you think went wrong?
Adding zest just changes the flavour. That can be nice. 
But adding as much as the juice of 4 lemons changes the recipe as dramatic as killing it. 
Sorry.. Adding flour is only adequate when adding all the other ingredients in the same ratio or it also changes the structure.
I started baking with just a bit of recipe-knowlegde and made so many mistakes.. 
You will get better with more practice or more backround reading, whatever suits you. Or posting on CC.. Sorry that it happened on your first big cake.
dear i am sorry for your bad experience but this recipe don't include any liquid
what i usually do i use a recipe that calls for milk and replace it with another liquid: orange jus, lemon jus, strawberry jus
i think this way i have more chane to succeed
or you can search for a lemon cake reipe
good luck nevt time 
Thanks guys :p better luck next time! will be following the exact recipe next time!
You also have to watch what swapping out one liquid for another (eg milk for lemon juice) can do to the cake's pH level.
Honestly, scratch baking is a science! If you enjoy experimenting, and learning the theory behind the science, then it's definitely something to pursue
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