Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Yummly User: "This cake is SO good. The only reason Im giving i…" Read More
18Ingredients
55Minutes
530Calories
Add to Meal Planner
Add to Meal Planner
Ingredients
US|METRIC
16 SERVINGS
- 1 1/4 cups all purpose flour (sifted)
- 1 1/2 cups cake flour (sifted)
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening (at room temperature)
- 1 tsp. vanilla extract (good quality)
- 2 tsp. lemon extract (pure)
- 3 large eggs
- 1 1/2 cups buttermilk
- 2 lemons (small or one large, grated and finely chopped)
- 4 cups powdered sugar (icing sugar)
- 1 cup unsalted butter
- 1 tsp. lemon extract (pure)
- 1 tsp. lemon zest (minced, optional)
- 2 Tbsp. milk (approximately)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
Scan the QR code or go to yummly.com/mobile
NutritionView More
Unlock full nutritional details with subscription
530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat9g45% |
Trans Fat1g |
Cholesterol70mg23% |
Sodium270mg11% |
Potassium110mg3% |
Protein5g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate69g23% |
Dietary Fiber1g4% |
Sugars50g |
Vitamin A8% |
Vitamin C20% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Reviews(16)
Yummly User 2 years ago
Disappointed. Thought the cake looks very “Yummly” and has a moist and fluffy texture, there is not even a hint of lemon flavor. The icing is super sweet and that says a lot coming from me because I typically love all things sweet.
Yummly User 2 years ago
This cake is SO good. The only reason Im giving it a 4 is because the 4 cups of powered sugar in the icing makes it so unnecessarily sweet. Inedible to my palate personally. I had to use a brick of cream cheese and a squeeze of fresh lemon juice to cut the sweetness. It made it 10 times better. Now I just have lots of extra icing. I dont care for overly sweet treats and that addition made all the difference. I will definitely make it again.
Yummly User 4 years ago
Amazing! I only had one modification - I added the zest of one lemon to the cake and the zest of one lemon to the icing because my lemon extract had gone bad and I wasn’t able to get more. I did cut the recipe in half because I don’t want to be tempted with that much cake in the house! It was divine and my son said it was the best cake he has ever tried. I would definitely make this again!
Yummly User 4 years ago
Made a super delightful and moist cake for my son’s B-day. I quadrupled the recipe and the mixture came out a great texture. Lemon flavor was definitely present, even having run out of lemon extract and having to sub some for lemon juice. May be a bit too sweet, might try again with less sugar for our taste, but great recipe overall.
Yummly User 4 years ago
Was so delicious! I added extra lemon
Yummly User 4 years ago
Loved it! I used only 2 cups of powdered sugar in the frosting and added 1/4 cup lemon juice as well.
Yummly User 5 years ago
it's a winner!! will be making it for Easter
Yummly User 5 years ago
It was ok. Needed more lemon in the cake. Not much flavor cake part.
Yummly User 5 years ago
the cake was very dry
Yummly User 6 years ago
Great! My grandma loved it!!
Yummly User 6 years ago
I didn't have lemon extract so just added more zest to cake and icing and a little lemon juice to icing. I bake a lot and this is a fantastic cake recipe super moist and light. My family loved it.
Yummly User 6 years ago
The cake came out wonderfully as did the icing. I do understand other reviewers comments about the richness of the icing however. To mediate this, I utilized about a half cup of freshly squeezed lemon juice. The acidity cut thru the decadent icing nicely, while still maintaining the desired weight and richness.
Yummly User 6 years ago
pretty nice
im a chef and im sometimes lazy about pastries. so i sifted the dry ing in a bowl and the wet in another plus the eggs and buttermilk. i sub the shortening for melted margarine and lemon extract for lemon zest and juice. combined both dry and wet with a very quick whisk just to combine and loured into a bundt pan cause im not making a layered cake unless its a special occassion,and that it. bake a 350 in convection oven fot 45 min . prest zam, then a whisk 10x sugar with lemom and melted butter and let it run all over the hot cake..
Yummly User 6 years ago
The cake portion was incredibly soft, but the icing was much too sweet. How do I adjust that?
Yummly User 7 years ago
This cake is delicious! This is the first cake I made from scratch. The recipe is easy to follow and the cake came out great on the first try. The cake is moist and has a nice flavor. The icing is a little too rich for me so I will try whipped next time. However, the cake part will be my go to recipe for yellow cakes.
Yummly User 8 years ago
one of the best cakes I have ever made. Texture, crumb and appearance
were great. Could not ask for better. Made 2 layers but I would rather have 3.