Comments on: Lemon Cake With Lemon Cream Cheese Buttercream

By: Whitney

Whitney — Tue, 17 Oct 2023 20:46:58 +0000

In reply to Cha. That's so wonderful to hear, Cha! I bet it tasted amazing with mascarpone cream cheese frosting!

By: Cha

Cha — Thu, 12 Oct 2023 14:40:37 +0000

I made these into cupcakes and they were AMAZING! Incredibly moist, soft, and delicious. Instead of buttercream for the frosting, I did a mascarpone cream cheese. Highly recommend this recipe and will try it as a cake next time.

By: Whitney

Whitney — Sun, 17 Sep 2023 04:53:51 +0000

In reply to Sharon. Hi Sharon! I've never heard of doing a drip cake by thinning down frosting, so I'm not sure that it would become the right consistency. I think the white chocolate ganache drip would taste great with this recipe and that would be my recommendation. You could always add a little lemon extract (about 1/4 tsp) to the heavy whipping cream that you'd heat and pour over the white chocolate to create the ganache, which would give the ganache more of a lemon flavor. Just an idea! Hope that helps

By: Sharon

Sharon — Thu, 14 Sep 2023 21:32:19 +0000

I’d like to turn this into a drip cake, with white dripping on pale yellow frosting. Can I thin down the white cream cheese frosting to do that? I’m not sure white chocolate flavor in the typical ganache drip will be compatible with the lemon cake and lemon cream cheese. Thanks!

By: Whitney

Whitney — Fri, 18 Aug 2023 20:06:20 +0000

In reply to Jennifer. I'm glad your friend liked the GF version, Jennifer! GF baking is a whole different ballgame. One of these days I'll try experimenting with some GF recipes and see if I can nail something moist and flavorful!

By: Jennifer

Jennifer — Mon, 14 Aug 2023 13:28:22 +0000

In reply to Whitney. I just wanted to update after making the cake with gluten free cake flour. It was my first time doing so and the cake ended up being dry. I have made many of your cakes and never have had that problem. It also tasted different, not bad, but kind of a strange after taste. BUT in saying that, my friend liked the cake and took leftovers home, so that was a win because I was making it for her. I LOVE all your cake recipes I have ever done, just wanted to pass along my experience with the substitution. Have a yummy, cake filled day.

By: Jennifer

Jennifer — Mon, 24 Jul 2023 13:07:32 +0000

In reply to Whitney. Thank you the information. I'll let you know how it turns out once I make it.

By: Whitney

Whitney — Mon, 24 Jul 2023 05:46:09 +0000

In reply to Jennifer. Hi Jennifer! I haven't ever substituted GF cake flour in my recipes before but I have heard of people doing it with success! I'd say go for it! So happy to hear you've been loving my recipes :)

By: Jennifer

Jennifer — Sun, 23 Jul 2023 19:21:21 +0000

I have made this cake before and it is divine. My question is about the cake flour. I have a friend that eats gluten free. Have you ever or do you know if I used gluten free cake flour, if it will make a huge difference in the cake? I am inexperienced baking gluten free. Just trying to get some guidance. Thank you for any info. And I love your cakes. They have all been delicious that I’ve made.

By: Whitney

Whitney — Mon, 03 Jul 2023 05:16:16 +0000

In reply to Jane. Hi Jane! You can definitely use the 3" high cake pans without any problems. Just divide the batter evenly between the pans and bake for the recommended time :)