I've made this recipe a few times; it is now my go-to cake for events. I'm not a big cake fan but it's moist and rich without being cloyingly sweet. The frosting goes really well in that theme, too. (I am not a frosting fan, either.) It is a commitment to make but the results will show it. Also, don't let the cake flour deter you. 1 c. cake flour = 3/4 all-purpose + 2 T. cornstarch.
This is a fabulous cake. I was searching to see if it were here before posting it. I made it when the magazine came out for a friend's birthday and I have had to make it every year since. If you are lucky enough to have leftovers, it freezes beautifully. One secret is really spending the time to beat the batter well in each stage.
My daughter requested this for her birthday. I made it yesterday, and we LOVED it! I love white chocolate. I used frozen blueberries and it worked out just fine! Thanks for the recipe!
This cake was AMAZING!!! I made it for my grandpa who is diabetic and for his birthday he wanted a good cake with sugar. My dad HATES lemon with a passion and said it was very good.
This was DELICIOUS! DD made this for her grandfather's birthday party. Rave reviews by everyone. Not too sweet, not too tart.
Mom made this cake a few years ago for my birthday and I ate nearly the whole thing!!! It's INSANELY good... so I decided to make it myself! I had to make extra frosting because I applied it a little toooo liberally in between and on top of the cake, but that's OK because it's delicious. I love this cake!
I made this cake for my boyfriend's birthday (he LOVES lemon desserts). I'm sure we both could have lived without so many calories, but it was SO good!! :) I froze the layers, too. I'm horrible at frosting cakes, so it didn't help me much, though. hehe One thing that was a bit confusing to me was the buttermilk. It was divided in the recipe, so I wasn't sure when the 2 tablespoons was to be used, so I just threw it in with the cup hoping that was right. The cake tasted great, so I'm guessing I didn't get it too wrong. :)
Awesome recipe. I made cupcakes (baked them for 20 minutes per batch). Then added the icing with a large star decoratoring tip. I made 1 1/2 x the recipe and ended up with 48 cupcakes.
This is just a stunning cake -- the lemon and blueberry are such wonderful complementing flavors, and the white chocolate icing could not be more perfect. I made this for a party, and it was just devoured. The batter is light but still rich with the buttermilk. I froze the layers slightly to make them easier to frost, which helped a great deal.The only adjustments I made were to use Ghiradelli white chocolate chips in the frosting. I also used the microwave to melt them in two 30-second intervals. Thank you, Shaye, for a wonderful recipe.