About this recipe: A very moist basic cake recipe that can be paired with almost any icing - buttercream works a treat. This recipe makes 6 thin layers, or you can use three (23cm) tins to make three layers (adjust baking time as needed).
Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I think for my own personal preference I would add a couple of extra yolks to the batter in the future. Experience has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site. - 01 Apr 2009 (Review from Allrecipes US | Canada)
I made this into a 9x13 sheet cake and cooked this for 30 minutes. It turned out golden and moist. I found an easy and quick yellow cake. Excellent with chocolate frosting. - 05 Jun 2005 (Review from Allrecipes US | Canada)
a whole lotta cake for a whole lotta people... I put a layer of lemon curd and then used cream cheese frosting on top of that. - 04 Jun 2007 (Review from Allrecipes US | Canada)