Grrrr. Trying out a new formula for lemon butter cake.

Put 2/3 c fresh squeezed lemon juice in batter, so I added baking soda in addition to the baking powder. Apparently 1 tsp was too much as the cakes are only 1/2 done after half an hour and have already fallen.

:sigh: I hate it when a recipe fails this bad!

oooh - so sorry - I hate it when I have to REDO!!! You could also use a little less juice and some zest for the strong flavor and less acidity?

Oh, I was using zest and juice and extract.

Now THAT is some LEMON!! hahaha! I hope your next batch works out - just make sure and have plenty of extras on hand !

I hate it when that happens. I recently had an issue with lemon poppyseed muffins. I'm supposed to be finding a recipe I like for this coffee shop. I didn't think to buy extra lemons and when I finished my first batch I realized you could hardly taste the lemon at all!!! So frustrating!

I think this second batch is going to work. It's in the oven now, so keeping my fingers crossed. I only use 1/2 c lemon juice this time and reduced the baking soda to 1/2 tsp and the baking powder to 1 tsp. I'd rather it come out more like a pound cake (at least then it's usable and I can tweak it the next time I make it) than collapsed and inedible like the first batch!

Second try also failed, although not as spectacularly as the first!

Off for try number three!

Let us know how it goes! I'm avidly watching to see what the secret to success is

Unfortunately, I realized I only had enough sugar on hand to make icing. It was getting late, so I decided to use a doctored cake mix (this isn't for an order, just taking to church tomorrow) as I'd wisely picked up a box of cake mix and pudding mix while I was at the store. I'll be trying batch # 3 sometime this week.

Now you have me wanting some lemon cake...yum..Hope it works out for you!! mmm I just love lemon cake with lemon glaze..

I hate having to do do-overs as well. When I make lemon cake I use Kate Sullivan's 1-2-3-4 buttercake. To the batter I add the zest of 1 lemon and use lemon extract instead of vanilla. I then squeeze the lemon and add some sugar and make a simple syrup. When the cake is baked and still warm I brush the top of the cake with the syrup and have also brushed the torted layers when filling the cake as well. The cake has a nice texture and great flavour. Good luck!!

I do exactly as sugarplum does. The acidity in lemon juice throws off the baking chemistry. That's why most recipes only call for extract and/or zest in the batter. Best to add the juice after it's baked.

I just hate the taste of boxed lemon cake mix so I tried a tip that I found here on cc using yellow cake, lemon pudding mix, lemon zest, and just a tablespoon of lemon juice. PERFECTION Nice authentic lemon flavor, super moist, rose perfectly - It doesn't take much to make me happy

I have also struggled to find a lemon cake that I was happy with. Recently a fellow CCer suggested the Magnolia Bakery Lemon Layer Cake. I tried it for Valentine's Day. It baked up nicely and passed my family's taste test. The recipe is unusual in that it uses self-rising flour. If you are still struggling with your recipe, give it a try.

This is what I used.

Lemon Layer Cake

Lemon Layer Cake
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temp.
1-1/2 c. self-rising flour
1-1/4 c. all-purpose flour
3/4 c. milk
1/4 c. fresh lemon juice
2 tsp. grated lemon zest
Preheat oven to 350F.
Grease and lightly flour three 9"x2" round cake pans; line the bottoms with waxed or parchment paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time.
Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and zest, beating well after each addition.
Divide the cake batter among the cake pans.
Bake for 20-25 minutes or until a cake tester inserted into the center of the cake comes out clean.
Let cakes cool in pans for 10 minutes.
Remove from pans and cool completely on wire rack.