I am needing a recipe for a lemon cake that will hold up well with fondant.  It will probably be a 2 tier cake.  Thanks for any help and suggestions. 

AI usually make a vanilla cake and replace the vanilla extract with Lethe lemon one, plus I add a couple of T of lemon juice

AThis is really nice with a lemon curd filling.

http://www.cakemixdoctor.com/recipe/lemon-lovers-white-chocolate-cake/

I've found Lemon Chiffon Cake to be really sturdy.  I made a three tiered cake using this recipe.

Just use whatever vanilla cake you normally lean towards then zest a few lemons in it and add LorAnn Lemon Oil.

Doing it this way will produce a true lemon flavor (lemon extract tastes like cleaner to me), and will not affect the chemistry of your cake at all (lemon juice is super acidic, plus it imparts almost no flavor to a baked cake).

Hi there. I'm also looking for a good lemon cake recipe that will hold fondant. I also want to know what would be best to cover the cake with before rolling on the fondant. Should i cover the cake in buttercream and then put the fondant on top?  Any ideas would be apreciated!

Hi there, just check out the post above you from nerdy baker. Any cake you feel comfortable making will be lemon with the additions he suggests, blueberry jam added to your b/cream would be nice under your fondant as a crumb coat?