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This cake is delicious and impressive! I had a bit of a time cutting the layers because the cake was so spongey, the knife I used to score the edge wanted to push through it rather than cut through it. I made the curd on day 1 (and then trasnferred the required 2 cups to my 2 cup measure), the cake on day 2 and then assembled on day 3 (presentation day!). The only changes I made were using 1 x 475gm tub of mascarpone plus 1 x 250gm block of regular cream cheese (our mascarpone in Canada comes in tubs, not 8oz containers) and instead of piping, which I find tedious, I decorated the cake with strawberries from my garden. I covered the entire top with whole berries, tips pointing up, and then I cut the biggest berries in half lengthwise and stood them up around the base of the cake. Also, there's a typing error for the syrup. It should read brush 1/4 cup on each layer, not 1/2 cup. To do this accurately, I poured the cooled syrup (which was exactly one cup) into my 1 cup measure so I knew when to stop brushing (when the liquid got to the 1/4 mark). Needless to say, with this cake, I continue my reign as dessert maker extraodinaire! Thanks for posting this one, spatchcock! M&Mers
Not sure what I did wrong but trying to assemble this was just a sloppy disgusting mess. Layers sliding and lemon curd oozing out. I'm trying to put the whole thing in the fridge to see if I can rescue it from looking like a 4 year old made it. Edit: I managed to rescue this by scraping, chilling, shifting etc etc. In the end it was delicious but very messy. The frosting ended up extra liquidy since I scraped it and a bunch of oozing lemon curd out. Maybe next time I will make sure everything is very well chilled and chill the whole thing until solid/hard between adding layers?
My son made this & it was easier than it looked & it tasted amazing! Not too sweet or sour. It got rave reviews. We did use jarred lemon curd due to time restraints, but I am sure it yielded the same end results. Definitely a go-to recipe for all lemon cake lovers.
This is a wonderful cake, with a beautiful presentation. I really, really enjoyed the icing...I could eat it by itself as a dip for vanilla wafers..mmm. Next time I would pair the ingredients with a denser cake (personal preference); maybe almond flavored and use less lemon curd.
Very good. The only difference is that I bought lemon curd, everything else I followed the directions.
I didn't make this myself but enjoyed the cake at my friend's birthday party - gorgeous, gorgeous cake! The sweetness is beautifully balanced by the lemon and the mascarpone cheese; I'm definitely adding this recipe to my collection! Much thanks to spatchcock for sharing the recipe and to my friend Ms H. for making it!
Oh......my.......GOD! This cake is so good. It is totally worht the effort. I made it for a baby shower and it got the whole party enthralled! MAKE THIS CAKE!
This was an outstanding recipe that everyone who ate it loved. One thing to watch for; don't overbake the cake, 11-12 minutes would have been fine in my oven.
I have had this exact recipe for several years. It is one of my mom's favorite birthday treats. I usually make a raspberry sauce to serve with it. It's delicious, and looks almost too pretty to eat.
I just finished making the lemon curd in your recipe. I have a glut of lemons. (I'm in California). The recipe was easy, I added some lemon zest just because I have it. I also used a revereware double boiler that I got at a yard sale for a dollar. Works fine. Yum Bubbasmom