I posted a new recipe in the White Cakes section on this board, Classic White Cake II. It was one I got from a recipe swap board I frequent.

I had been trying to find a good lemon cake recipe, but was having the hardest time finding one completely from scratch, with real lemons... all the recipes I found called for lemon extract, or a cake mix and lemon pudding/jello. SO, I took this new white cake recipe and omitted the almond flavor, and added 1 tsp of lemon zest, and the juice of one small lemon. I iced it with the Lemon Cream Cheese Frosting from this board, and the Lemon Cake Filling from the Wilton site. It was SO delish!! I took it to a meeting last night and everyone loved it.

I hope you like the recipe!

Melissa

I forgot to say, this cake is SO good.. light and fluffy, moist and flavorful! I'll be using it for all my white cakes from now on!

Melissa

Thank you for posting that I was just thinking, today, that I would like to make a lemon cake and this will be perfect!

Forgot to ask... how much lemon juice did you add? I am new at this so I'm following the directions closely.

Thanks!

I didn't measure it exactly, I just used the really small lemon. It probably worked out to maybe 2 Tbsp. I'm sorry I can't be more accurate!

Melissa