I made cupcakes with this recipe using the zest of one whole lemon and lemon extract instead of almond. It makes 12 nicely rounded cupcakes bake at 350 for only 25 min.Nice and moist and lemon-y....picture added above.
This cake was not a big hit in my house. The cake was a bit heavy not the kind of cake we prefer to eat. The frosting was ok but nothing special. It was fun mixing the batter and watching the chemistry of the ingredients as they were mixed. Made for PAC, Spring 2009
I tried this with lime juice (have a ton of limes from my trees) and it wasn't 'limey' enough. I add more lime next time plus some zest. Texture was good, easy recipe. I'll retry it.
I was disappointed. The cake texture was heavy, and the crumb was strange. I made cupcakes, and they sagged in the middle Taking the advice of commenters, I replaced almond extract with lemon, so it was lemony, but it was still kind of blah. I did not like the icing at all. It's really just a meringue and it is overly sweet and raw tasting.
I have to agree - the cake had a 0% lemon taste - perhaps adding a teaspoon of lemon zest? I would also sub all lemon juice for the frosting and eliminate the extracts all together...
This cake was very easy & moist, but not very lemony. The almond extract overpowered the lemon flavor. Next time I will omit the almond extract and only use lemon.
This was a simple cake to put together. The best part of it is the Lemon Frosting. It is so creamy and packed full of flavor.