I’m so glad you love this cake, Amy! It should be pretty moist as-is so I do wonder if it was overbaked, but feel free to experiment with adding an additional egg yolk or subbing buttermilk in place of whole milk. Also, if you have my book there is an even MORE soft and moist lemon cake recipe on page 180!

Hi Tunde! It depends on the size of your tiers. This recipe makes about 7 Cups of batter and here’s a handy chart to calculate how many batches to make depending on the cake sizes: https://sugarandsparrow.com/cake-serving-guide/

Yay, Veronica! I’m so happy it was a hit and I bet the addition of lavender syrup was delicious! I’ll be sure to check it out on Pinterest 🙂 thanks for letting me know how it went!

I didn’t quite nail the candied lemons but it was fun to make. I used lavender syrup in addition to lavender infused milk, to smooth out my frosting consistency, and red and blue food gel for the color (looks gray in the photos, but is a very pretty light purple). Picture posted in Pinterest comments!

Yay, Tina! I’m so excited for you to make this! Here’s the dried culinary lavender I use: amzn.to/3nyOEEo

Hi Breanna! I’m excited for you to try this! You can keep all the proportions the same and this recipe will make 30-35 cupcakes. If you don’t need that many feel free to half the recipe. Fill the cupcake tins no more than 2/3 full and bake at 350F for 15-18 minutes, or until a toothpick inserted comes out clean. Enjoy!