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    You are in: Home / Recipes / Lemon Cake (From Scratch) Recipe
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    Lemon Cake (From Scratch)

    Average Rating:

    3 Total Reviews

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    • on March 15, 2014

      Had already started the recipe when I read the reviews saying it was dry. Also in what universe would you put 2 tablespoons of baking powder? So I changed a few things: increased milk to 1/2 cup, decreased flour to 1 1/2 cups, decreased baking powder to 2 TEASPOONS. Put baking powder and 1/2 teaspoon salt into flour. Whipped the egg whites first and set aside. Creamed butter with sugar, beat in egg yolks, lemon juice and zest, and milk. Mixed in flour until just combined, then folded in whipped egg whites. Baked in a BUNDT pan for 30 minutes +- at 350 degrees, not 375. Glazed with the icing and was very good.

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    • on February 09, 2013

      Tried this lemon cake for the first time and was not satisfied. The taste of the cake itself was good but it was way too dry. Going to decide if I want to play around with the recipe to get it more moist or just try another recipe all together. My rating 3/5 stars.

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    • on January 26, 2012

      This recipe was easy n came out quit good for my first time making a cake from scratch. Only problem I came across was trying to find unsalted butter... Looked at my local grocery stores n they eather didnt carry it or were sold out.... Lol so I used reg butter n it came out quit good just a lil dry but id rate my cake a 9 out of 10. ;)

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    Nutritional Facts for Lemon Cake (From Scratch)

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 573.6
    Calories from Fat 174
    Total Fat 19.3 g
    Saturated Fat 11.0 g
    Cholesterol 166.1 mg
    Sodium 419.5 mg
    Total Carbohydrate 93.2 g
    Dietary Fiber 1.6 g
    Sugars 57.8 g
    Protein 9.2 g

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