7 Reviews
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DCourtney on 8.21.2012
This is my favorite, favorite cake recipe! I was looking for this and hoping someone had posted! Thanks! I usually use a raspberry preserves filling for the middle layer as that makes a very yummy presentation!
tanyahollas on 1.30.2012
I made this for my first wedding cake job this weekend… 50 cupcakes and a keeper cake for the bride & groom. It was delicious and got rave reviews! Thanks for sharing.
Lolly on 9.6.2011
I dug out this old recipe that I also had from a few years ago and made it yesterday. I bought MacKays Lemon Curd
from my local store for the filling. It was a little compacted so I transferred to a bowl and mixed it up a bit and it went on very smoothly. I then made homemade fluffy white frosting. This cake is very moist and it turned out delicious. I forgot how tasty it was.
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tifscatku on 5.10.2010
I loved this cake batter! I used it in two 9in round pans which took 35 minutes in my oven to bake. I substituted almond extract for more vanilla and added the zest of 3 small limes. I paired it with raspberry buttercream and toasted coconut. Thank you for this recipe, it’ll be a keeper for sure!
kmiller799 on 1.25.2010
I make cakes on the side for a little extra dough and this is absolutely my go-to recipe. It is moist and delicious but also holds up extremely well under heavy fondant decorations. My most popular variation is Lemon Raspberry. I add lemon zest and lemon bakers emulsion to the batter and then pair with a whipped raspberry buttercream. Make this recipe, you won’t regret it!
Anne McCoy on 1.24.2010
Wedding cake & buttercream frosting one of my biggest weaknesses. Good thing I don’t get invited to many weddings but here you’ve gone and done it!! Posting a scrumpious cake!! LOL Thanks for sharing and I’ll be sure to make for a special occasions.
Mama Holli of Nobody Puts Mama In A Corner! on 1.14.2010
Sounds wonderful! I love an almond flavored cake!