Moist Lemon Cake Recipe

It seems so Delicious.. plz where is the recipe for this cake? Thanx/ from Sweden

Is it possible to have a mascarpone soup instead of cream if you add extra a spoon of lemon juice?

I have made this cake few years for my son it’s his FAVORITE but I can find the real recipe the link send me to another delicious cake but it’s definitely not this one… I will write it down just be it’s the BEST 👌🏼👌🏼🙏🏻 Thank you for sharing all these deliciousness @preppykitchen

You could have left the lemon 🍋slices It looks very pretty I LOVE Lemon 🍋Cake just Lemon 🍋Desserts.😋

"I am not that person" LOL me neither! The more lemon the better. I'm definitely going to try this recipe.

This is too complicating for me. There’s too many steps for this especially if you are a beginner 😭😭😭

I just came across this wonderful channel. I noticed the dates in the comments. Dose this chef still exist ? Anyone, thank you. Delicious ❤️

Where do you find the little purple orchids??

I’ve been watching you for years and it’s so exciting to see your subscriber numbers climbing. I always tell people about you when they’re looking for a recipe. Love to watch your videos. Keep up the amazing job your doing.

Fairytale Adventure

No se como puedo estar adivinando ponle subtitulo al español no todos ablamos otro idioma 🤷

what a delicious cake

What's the name of the flour, does anyone know?

Increíble ¡me encanta! Lo voy a hacer. Saludos desde Buenos Aires 💗💗💗💗👏👏👏👏👏👏

I love how you pivot! There’s a lot to learn from that! I’ve had the exact same issue with my icing and did not know what to do! 😩 thanks!

Is it possible to combine your cups with grams ?

Cream de la cour

M’y favorable chef ❤❤🌹

@preppykitchen can I use a bundt cake pan for this recipe ?

Absolutely love your channel! I’ve made 5 of your cakes and 2 of your cupcakes and they were some of the most amazing things I’ve ever tasted!
However, this cake in my opinion was just horrible. Maybe I didn’t make it right, but it was NOTHING compared to your other recipes I’ve followed.

That looks yummy beautiful cake thank you very much I love lemons

The wrong link for the ingredients of this cake

Thank you for teaching so well John. Been waiting.

You should go on the English baking show. U would win.

I think you should raffle your goodiesn mail to the winner. Heh?

Sent my mom this video. My birthday is this month and I think this would be great! I usually always have her make a pineapple upside down cake, but we are having sushi for dinner and I think this is a better match.

Great recipe and presentation as usual but Japanese translation is a bit funny…

I am going to try this cake but that much butter is a lot !! 😂

I love lemon cake. But this looks way above my baking skills. 🤣🤣

Can I substitute oranges for lemons?

Can u use a hand mixer in this recipes

Why does the link to this recipe go to a different recipe with a cream cheese frosting and not the swiss meringue like in this video?

Looks so good!

Aww John you make me smile. Your my favourite teacher. I live in Australia love love love how you give weights for the ingredients. I won’t follow anyone that doesn’t do this. I’ve made so many of your recipes. You have made this 71 year old nana a better baker. Thanks.

Les mesures en grammes..please😊

Wow 💜

Hi John. I want to make this as a mini cake. Bake it on a 4-inch round pan. Can you suggest a way how to trim the recipe down?

loving the lemon recipes 'cause they're my boyfriends fav.

I love all your videos! I make lots of your recipes! Gotta say though that I LOVE your “Good enough” attitude in this one!! Left your Virgo behind! ~ Barbi Jackson

Can you please make a note for the level of difficulty of the cake? I am a beginner and it would help me a lot. Pleeeaaassseee

The recpie on the blog is not the right one. So I trnscribed it if anyone wants it!

LEMON SPONGE CAKE :
160ml (2/3 cups) milk
80ml (1/3 cups) lemon juice

mix together and set aside. curdling will hapen, it's normal!

in a robot, pulse toghether :
285g (1 1/4 cups)white sugar
zest of one lemon

in a stand mixer, cream :
115g (10 tbsp) softened butter
and add the lemon zest-sugar mixture. mix untill nice and fluffy, might take a few minutes.

in a bowl, mix :
240g (2 cups) all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda

to the butter mixture, switch the the paddle atachement and add :
3 eggs

now add the milk-lemon mixture and the flour mixture in alternative batches, mixing on low. The mixture will be delicate and liquid.
pour into 3 6inch cakes pan.
Bake at 350°F (177°C) for about 30 minutes, or untill the center is set and the edges are puling away fom the pan.

SWISS MERINGUE BUTTERCREAM
mix :
4 eggwhites
340g (1 1/2 cups) white sugar
and put on a double-boiler (bain-marie). whisk until the mixture reaches 165ׄ°F

pour into a CLEAN stand mixer bowl (personnal tip, to make sure no fat is in the bowl, wipe it with a bit of vinegar. Helps the meringue rise)
mix on medium-high untill stiff peaks are formed and it reaches room temperature.

then, slowly add:
a pinch of salt
455g softened butter
you can switch t a paddle attachement midway through adding the butter.
If your buttercream is still runny, you can keep whipping or you can put it in the fridge for 15 minutes to cool it down a bit.
finally, add :
zest of one lemon


MASCARPONE FILLING
in a bowl, mix :
226g (8oz) mascarpone
85g (1 cup) confectioners sugar
zest of one lemon (optional)

make some wipped cream by whisking
250ml (1 cup) cold whipping cream
1 1/2 tsp confectioners sugar
1/4 tsp vanilla extract

for assembly, put all 3 l;ayers of cake with mascarpone filling in between (make sure the cakes are cold or room temperature!)
and frost with the buttercream. You cn color the butterream with food coloring if you'd like.

Can someone tell me why the recipe on the website is different and what did he does with meringue filling ?

I love your tutorials!!! To answer your querry on lemon slices or no slices, I do love the look with the lemon slices. Adds a nice pop of true lemon yellow since the cake itself is not too yellow; also a nice visual alternating textures and shapes. Do you think it'll turn out the same if I make an orange cake using this recipe, substituting all lemon things with oranges? Thanks. 😊

You really kick ass with thee lemon 🍋 zest., your zest looks so long and nice ., 👍🏽
Perfect actually., maybe due to I thee simple fact that you have way bigger hands than mine., my zest isn’t that great., I think I’m afraid of grabbing that white bitter crap

I'm a bit confused...LOL. The thumbnail features a 6 inch cake, John clearly uses 3 6-inch pans in the video, but the written directions states 2 8-inch pans.

Have you ever made a chocolate cake with orange curd? Yellow cake, with orange curd filling and dark chocolate icing.

I'm curious as to why cake flour wasn't used rather than AP ?

@preppyKitchen so you cut your cakes before using them. Mine are always brown

Can you give me recipe an German langrodge?! Please

This looks amazing! I’m going to make it tomorrow. Is it me or in the written recipe for a completely different lemon cake? Is there written instructions for this along with the Swiss meringue?