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I happened to have all the ingredients this recipe called for on hand, and had a dessert to make for a party, so decided to give this one a try. I doubled the recipe and made one loaf pan and 9 cupcakes. I used homemade lemon curd and since I don't have golden caster sugar, I used sugar in the raw, and just ground it finely in my coffee grinder. I *loved* this cake! It has a beautiful lemon flavor, and the crunchy glaze on top is delicious. Thanks for a fantastic addition to our dessert table.
This is a beautiful cake to make for family or friends. It was tasty, lemony and the super-fine sugar was a tasty addition. Made for Aussie/Kiwi July 2010 Swap. This is a keeper!
I love lemon desserts, but often find that a lot of them don't have enough lemon flavor for me. That is not the case with this cake! What a delicious cake with a real lemon flavor. I served this as a pudding cake with cream on top. Thank you for a great recipe.
Quick and Easy. I made the luscious lemon version. I used Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd an awesome lemon curd recipe. I used a 9x9 pan which I greased and lined with aluminum foil then greased that, and to make easier to get the cake out of the pan left the foil hanging over the side of the pan. Your cake will be done cooking in 20 minutes if you use a 9x9. Since I could not obtain caster sugar I weighed out the amount of sugar I needed (I used granulated) and then used a blender to grind it up fine. It might be wise to pipe a line of frosting at edge of cake if you plan on filling so curd will not leak out of cake.
This is yummy, I have made it 5 times now. Really is that easy. Have used lime marmalade instead of lemon curd a few times which is fine. Delicious.!
this was easy, moist and great lemon flavour. I made for Christmas gift, but had to try and kept all to myself. Will make again in a loaf form next time.
I've made this twice in one weekend my family love it so much! Great recipe, nice and easy but still makes delicious cake.
Wonderful lemon flavor. Used regular sugar both in the cake batter and in the glaze, and gave a finishing flourish with some turbinado sugar sprinkled on top while still warm and sticky. Yum.
You saved my bacon today with this recipe, knew I could depend on a Tarty recipe!!!! Thank you my cooking diva xx