@@PreppyKitchencan you write recipe in your description,because i don't know your language but i like your video,thank you chef,i write this english with translate😊
I’m a huge baker and have been for years. I actually won a prize for my pound cake when I was a Girl Scout. I’m currently undergoing immunotherapy treatments for melanoma and just don’t have the energy for baking. I did chuckle at your description of your new cookbook. I already go back to your recipes time and time again as they are always delicious.
I made John's lemon curd a few days early then baked this cake tonight and it was so easy, light and delicious! My husband isn't a dessert lover in general and he really enjoyed this one. I wrote out the measurements to share, but definitely recommend watching the entire video as it's not the usual creaming butter/sugar approach, watching it thru makes it much easier. Feel like this will be a go-to spring/summer cake for any occasion. I can't wait for that darn book! Lemon Cake - Wet - 1 cup whole milk 2 Tbsp lemon zest 1/4 cup lemon juice 3 eggs 1 Tbsp vanilla - Dry - 2 1/2 cups (300g) flour 1 1/2 cups (300g) sugar 2 tsp baking powder 1/2 tsp salt 3/4 cup (170g) butter Two 8” pans at 350* for 35-40 mins Lemon Frosting 1 cup butter 1 cup cream cheese 1 lemon zest/juice 8 cups (840g) powdered sugar
@@Eddiewits (I enjoy sweet desserts fyi) I would not tone down the sugar as it balances the tartness. The lemons really pack a punch so if you use less sugar I'd say use less lemon as well
I am 35 this August and you have made me more confident than I EVER have been in the kitchen; I’ve always been very intimidated. Thank you for being so awesome! Love a Canadian Fan!
i made this cake (and used your wonderful lemon curd recipe for the filling) this past father's day and my dad absolutely loved it. my family couldn't stop talking about how fresh and lemony this cake was, and how the frosting was absolutely to die for. you've done it again john, i fear i may be begged to continue making this cake for every occasion in the family!
TY, nice to read a comment from someone who actually tried the recipe. And yes, you are probably now voted the family/friend to do the baking for every occasion. That's been my role for sure.
You spoke directly to my soul when you said there are people who watch for relaxation, that is definitely me. You are amazing at baking and I do wish to bake like you when I am ready to try 😊
I have! I love to bake, but I am really bad at it. I can't measure nor do I have patience for things as I am trying. Lol so maybe when my little girl is a bit older and more self sufficient I can dedicate more time to it 😊
My husband has already made this cake for me TWICE - it's possibly my all-time favorite cake, but we did a twist. He followed all the instructions to the letter BUT changed the ICING from lemon to vanilla buttercream. The lemon in the cake and with the curd is deliciously lemony, and pretty powerfully so, so I think vanilla buttercream is the perfect accent. Anyway, it came out picture perfect twice, it's a show stopping cake! Love it. My husband says it's the "reverse procedure" that makes the cake fool proof, and I think it has a great texture and flavor, it's dense but not heavy, if that makes sense.
I made the cake! I'm very happy you mentioned to taste after cup 5 of powdered sygar for frosting, cup 5 was just enough. The cake and frosting is wonderful, tastes so light and fresh.
aw i like the half dry ingredients -- half wet ingredients hack. sometimes my fatigue gets the best of me, but i really like baking, it's relaxing. as a depressed person, thank you. calming video!
You are an adorable human and your narration is so down-to-earth and easy to follow. My spouse, kids, and I are addicted to your channel and books. Please never change! ❤
Served your lemon cake at a party and it was a hit. Your new book arrived and my husband who in his eighties is learning to cook is finding it very helpful. I'm enjoying it too. Thank you.
I love your channel! I like that if you make a mistake, like the butter, you leave it in the video. I shows that mistakes are ok and you show what to do to either fix it or work around it! Im TOTALLY making this cake!!!! I love lemon everything!
I made the cake today and it is yummy. I had never made a 'reverse cream' cake before and most of my attempts of baking cakes with butter were very disappointing. This was really good on texture, shape and taste. I've filed it with a mascarpone/cream/lemon curd cream. Beautiful.
I watch because after a long days work it’s just so relaxing. Your voice and explanation of why you do what you do is educational. I sleep easy. Then when my daughter is visiting I revisit your recipes. So thank you John. 🇦🇺🇦🇺
I made this for my birthday today, and it's so good! I went all lemon with it (layer of lemon curd in the middle and on top), and I would definitely make this one again. The layer of lemon curd at the top is so pretty. Almost looks like a glass effect.
YUM! Looks so great. My mouth was watering... Love watching you... A little caution: I'd avoid chipped old pottery bowls as the glaze could contain lead or trapped bacteria. Best to test it.
Coconut, coconut, coconut is my go-to partner along with lemon curd between the layers, of course, to finish dressing up a lemon cake to go out for the evening! Thank you for this awesome recipe!
This is my favorite video. I’m usually so intimidated by your perfection that I don’t try. Here I see you striving for perfection and recovering from small mistakes. Thank you.
I absolutly love those things that going around the cake pan when baking. I bought them based of your recommendation sometime ago. They help from the cakes doming and you do not have to cut them to even them out before filling and frosting the cakes.
I do make your recipes and every single cake is AMAZING, like the title of your videos. I don't just collect recipes, I practice them, you're an excellent teacher! 😊
I’m so sorry for your loss. I hope she lived a good, long, and mostly happy life. My own dear mother, who died in 2019, had multiple joys and sorrows in her 97 years, including outliving two of her children and my dad. A Celebration of Life is always such a beautiful memorial. Saying goodbye to our parents can be bittersweet; bitter from our tears for having lost them, but sweet for the memories we have of their precious presence in our lives. This cake was an excellent choice to honor both those deep emotions. May both our darling mothers be Resting in Peace. 💞
Thanks so much for this recipe and instructions. I used your recipe, and the cake turned out well. The lemon flavour in the cake was just right, not overwhelming or lost, just right. On point! The next time I bake, I will also make the frosting. Again, thank you for sharing
ive been gluten free for the past 3-4 years and I can say the BEST thing about GF baking is the fact that there is literally no such thing as over mixing 👌
As soon as you said Lemon Curd I fell in love with you!!! Lemon is my favorite cake flavor! I especially love a Lemon Pound cake recipe I got from my mom. She got the recipe from her mom! So it’s special; although I use less mace which I feel gives it more of that lemon flavor! I’m very well known for making a normal Lemon Meringue Pie, but I add more cornstarch and 1 can of crushed pineapple!! Then put the meringue on top! Awesome flavor and great texture. Then to reward myself I get that spatula and pan to lick! Enjoyed and saved this recipe! Thank you!
Wow….that looks ahmazing! I like it in cake form better than cupcakes, but it might depend on the occasion. Many thanks, John. This is a wonderful recipe. Love them lemons! 🍋🍋
We made this cake today for Father's Day, in a rectangular pan. I didn't have lemon curd, so added a lot of extra lemon juice to the frosting. It's more of a slightly thick glaze and super tangy. My family loved it!
I’m obsessed with the idea of baking and frosting the cake as described but instead of putting frosting in between the layers, using a blueberry compote.
It's lemon season where I'm from and I have a TON of lemons from my tree I have to use before they go bad. I've already done lemon pie, lemon pound cakes and lemonies, and I was starting to run out of ideas lol So I'll try this one next!!
Looks really sweet. I want the frosting with the thickness but without that much sugar and everyone I know agrees that baked goods are just too sweet. I love stabilized whipped cream with gelatin mixed with stabilized cream cheese done with cream of tarter. That was so fabulous.
First off, let me out I am a cook not a baker big difference. I gave this a try and it was amazing. I did not burn down my house, my kitchen or set the smoke alarm off. The only thing that I did wrong was forgetting to add the frosting and curd in between the two cakes. Will be given this another go because of the flavor. Oh yeah and I used only a half a cup of butter and 1/4 cup of Meyer lemon olive oil. Took the lemon flavor over the finish line.
I love everything lemon! People think I'm crazy because I will just eat a lemon...lol... I cant wait to make this! Have to make a trip to the store tomorrow. I appreciate that you leave in your "Ooopsies" shows us all mistakes happen!
Wonderfully clean and forward lemon cake. See I'm a sicko for the more lemon and tartness kick the happier I am. So here's my tiny 2 cents added. I'll be adding a dash of citric acid to each component for that ultimate tart lemony punch. Congrats on the book and happy baking friends! 🍋🍰🎉
I love watching your videos! I have one question - if you don't have large eggs can you add one more? Or what is the best way to solve this problem. Thank you so much for all the time you spend enriching our lives.
I have purchased both of your cookbooks but still waiting for the second one to arrive. I have made every cake I’ve watched you do in a video and I can honestly say that EVERYTHING has turned out to be amazing.
i used cane and coconut sugar instead of regular sugar, and arrowroot flour mixed with both sugars instead of powdered sugar (hate the corn tastefrom powdered sugar) , also added candied lemons, candied lemon peel, and extra lemon zest, and added an extra egg and baking soda for fluff, and substituted buttermilk and sour cream for milk because the cake was far too sweet initially. wish i knew more ways to add more lemon flavor i love lemons thanks chef!!!
My word, this cake looks delicious! It's a recipe I know will turn out well. Sometimes, I get overwhelmed by complicated, multi-ingredient recipes (I had a stroke) but not with this recipe.
Thanks for explaining about gluten formation I stay away from that & no milk/cream etc. Like yogurt - strawberry, banana & vanilla! All great with cocoa choc. Bless Basger.
Here in the UK we don’t have bleached flour. I once tried the reverse creaming method following a Rose Berenbaum recipe. It was a failure and apparently it’s because the reverse creaming method relies on the flour being bleached. Apparently there some science involved in this. So I bought some imported bleached flour on Amazon and it worked a treat.
Thank you! This book is nothing but quick and easy recipes, so all us busy people can get lots of delicious food on the table and have some fun in the kitchen.
I’ve had your book pre-ordered since February…can’t wait till to get it!!
Thank you so much! I hope you love this book filled with Super Quick and Easy recipes! ❤️
I pre ordered your book as soon as it was available. Have made several recipes from your first book and have had rave reviews from the dishes
@@PreppyKitchen can I use other spices for lemon cake like cinnamon?
@@PreppyKitchencan you write recipe in your description,because i don't know your language but i like your video,thank you chef,i write this english with translate😊
b6th v y hmm 5th scotcǰù55drc ionic VN cm ju in fv4 gch@@PreppyKitchen
I’m a huge baker and have been for years. I actually won a prize for my pound cake when I was a Girl Scout. I’m currently undergoing immunotherapy treatments for melanoma and just don’t have the energy for baking. I did chuckle at your description of your new cookbook. I already go back to your recipes time and time again as they are always delicious.
Sending healing vibes. ~Juli in FL
Best wishes for your treatment and recovery 😇
Best wishes for your recovery 🩷🙏🏻🩷
Big hug and hopes for a speedy recovery.
Hoping you're soon back in the kitchen and feeling great!
I made John's lemon curd a few days early then baked this cake tonight and it was so easy, light and delicious! My husband isn't a dessert lover in general and he really enjoyed this one. I wrote out the measurements to share, but definitely recommend watching the entire video as it's not the usual creaming butter/sugar approach, watching it thru makes it much easier. Feel like this will be a go-to spring/summer cake for any occasion. I can't wait for that darn book!
Lemon Cake
- Wet -
1 cup whole milk
2 Tbsp lemon zest
1/4 cup lemon juice
3 eggs
1 Tbsp vanilla
- Dry -
2 1/2 cups (300g) flour
1 1/2 cups (300g) sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup (170g) butter
Two 8” pans at 350* for 35-40 mins
Lemon Frosting
1 cup butter
1 cup cream cheese
1 lemon zest/juice
8 cups (840g) powdered sugar
Tysm ❤
Thank you. Please may you confirm the sweetness level? Would you tone it down or it was just perfect?
@@Eddiewits (I enjoy sweet desserts fyi)
I would not tone down the sugar as it balances the tartness. The lemons really pack a punch so if you use less sugar I'd say use less lemon as well
❤
1 cup of milk
2 lemons zest
3 eggs
1 spoon vanilla extract
2 lemons juice
2.5 cups flour
1.5 sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon spice
3/4 cup butter soft
2 8in cake pans
parchment paper
cake stand
Raspberry/strawberry jam or lemon curd
350 oven for 30 minutes
1 cup softened butter
1 spoon lemon zest
8 ounce cream cheese
5-7 cups powdered sugar
eyeball lemon juice
teaspoon any extract
thanks for typng it out!
Obrigada pela receita! 🇧🇷
Does it not have baking soda as well? I made this cake and it turned out to be the skinniest cake ever. It was a fail.
Could you type the rest of the instructions out as well?
and Lemon curd
Lemon is simply the best fruit in the world for any desert.
Every time a video from this channel pops up into my feed it's a lemon one. So to me it's like he has a lemon orchard 😂
My fave combo is lemon, raspberry and white chocolate. The now vanished Dive restaurant In Century City actually had such a dessert combo. Wow.
Anja. El ballu allowed by the balluseras. White and black.
I love how real you are when demonstrating a recipe for us! It makes me feel more relaxed about making mistakes in my cooking adventures. 😊
I love that you are humble enough to show your mistakes, thanks for a lovely recipe, love from the UK x
I really appreciate hearing the 'science' & 'why' reason
Love how he explains it.
I am 35 this August and you have made me more confident than I EVER have been in the kitchen; I’ve always been very intimidated.
Thank you for being so awesome! Love a Canadian Fan!
i made this cake (and used your wonderful lemon curd recipe for the filling) this past father's day and my dad absolutely loved it. my family couldn't stop talking about how fresh and lemony this cake was, and how the frosting was absolutely to die for. you've done it again john, i fear i may be begged to continue making this cake for every occasion in the family!
TY, nice to read a comment from someone who actually tried the recipe.
And yes, you are probably now voted the family/friend to do the baking for every occasion. That's been my role for sure.
You spoke directly to my soul when you said there are people who watch for relaxation, that is definitely me. You are amazing at baking and I do wish to bake like you when I am ready to try 😊
Have you ever tried baking
I have! I love to bake, but I am really bad at it. I can't measure nor do I have patience for things as I am trying. Lol so maybe when my little girl is a bit older and more self sufficient I can dedicate more time to it 😊
@@anameforeveryone2 ok
I Love Lemon Anything!!! I think the cake is Beautiful!!! I vote cake!!! God Bless Us All!!!
My husband has already made this cake for me TWICE - it's possibly my all-time favorite cake, but we did a twist. He followed all the instructions to the letter BUT changed the ICING from lemon to vanilla buttercream. The lemon in the cake and with the curd is deliciously lemony, and pretty powerfully so, so I think vanilla buttercream is the perfect accent. Anyway, it came out picture perfect twice, it's a show stopping cake! Love it. My husband says it's the "reverse procedure" that makes the cake fool proof, and I think it has a great texture and flavor, it's dense but not heavy, if that makes sense.
I made the cake! I'm very happy you mentioned to taste after cup 5 of powdered sygar for frosting, cup 5 was just enough. The cake and frosting is wonderful, tastes so light and fresh.
I should have stopped at five. I went with all seven and it came out too sweet.
@@Rickcas323 I made one with 7, I agree too sweet.
I was never successful at baking, but then I found The Preppy Kitchen! My family has never been happier. Thank you for all your tutorials!
What are some tips you learned
@crishnaholmes7730 the biggest lesson was not to over mix your flour. HUGE game changer. Also, weighing your dry ingredients.
@@bezdek3505 ok and do you keep your ingredient room temperature and do you have an oven thermometer
@@crishnaholmes7730 I now keep all of my ingredients at room temp but do not have a thermometer.
aw i like the half dry ingredients -- half wet ingredients hack. sometimes my fatigue gets the best of me, but i really like baking, it's relaxing.
as a depressed person, thank you. calming video!
You are an adorable human and your narration is so down-to-earth and easy to follow. My spouse, kids, and I are addicted to your channel and books. Please never change! ❤
Thank you so much for admitting your mistake @preppykitchen ! It’s super helpful to know the chunks of butter should be added slowly.
Served your lemon cake at a party and it was a hit. Your new book arrived and my husband who in his eighties is learning to cook is finding it very helpful. I'm enjoying it too. Thank you.
Made this today and it is easily the best cake I have ever made! The butter and flour tip for the baking dish is a real lifesaver!
I love your channel! I like that if you make a mistake, like the butter, you leave it in the video. I shows that mistakes are ok and you show what to do to either fix it or work around it!
Im TOTALLY making this cake!!!! I love lemon everything!
I've got a dozen lemons and a lemon curd already in my freezer, this is just the video I needed!
FANTASTIC . FROM SWEET TO SAVORY THIS CHEF WORKS BEAUTIFUL, TASTY MAGIC , THANK YOU .
I made the cake today and it is yummy. I had never made a 'reverse cream' cake before and most of my attempts of baking cakes with butter were very disappointing. This was really good on texture, shape and taste. I've filed it with a mascarpone/cream/lemon curd cream. Beautiful.
En-robing... excellent way to describe the process .... love ALL your videos John
I watch because after a long days work it’s just so relaxing. Your voice and explanation of why you do what you do is educational. I sleep easy. Then when my daughter is visiting I revisit your recipes. So thank you John. 🇦🇺🇦🇺
I made this for my birthday today, and it's so good! I went all lemon with it (layer of lemon curd in the middle and on top), and I would definitely make this one again. The layer of lemon curd at the top is so pretty. Almost looks like a glass effect.
you're a great teacher and an encourager to try different things
You are very knowledgeable and still share accessible recipes, thank you!
Lemon is always a wonderful option for dessert!
Each mini cake is filled with love! ❤🍰
YUM! Looks so great. My mouth was watering... Love watching you... A little caution: I'd avoid chipped old pottery bowls as the glaze could contain lead or trapped bacteria. Best to test it.
Coconut, coconut, coconut is my go-to partner along with lemon curd between the layers, of course, to finish dressing up a lemon cake to go out for the evening! Thank you for this awesome recipe!
This is my favorite video. I’m usually so intimidated by your perfection that I don’t try. Here I see you striving for perfection and recovering from small mistakes. Thank you.
I absolutly love those things that going around the cake pan when baking. I bought them based of your recommendation sometime ago. They help from the cakes doming and you do not have to cut them to even them out before filling and frosting the cakes.
Lemon is my 1st favorite
I like to pipe the lemon curd into the cupcake and then frost. I LOVE this recipe & can’t wait to try reverse creaming.
Lemon, lemon and more lemon!!! Thank you for your time and expertise. You always make me smile and trusting your instruction is so easy.
Simply love baking with preppy❤
John, you are a doll! Thank you for all the wonderful recipes, advice etc., you make my day and it is a joy to watch your videos!
I think I am going to make this for my families get together. Thank you
I can’t wait to try this cake! It looks amazing! Thanks for your transparency and also for explaining the WHY and science in the process!
I do make your recipes and every single cake is AMAZING, like the title of your videos. I don't just collect recipes, I practice them, you're an excellent teacher! 😊
Everything about this video made me so happy. I love lemon! 🥰
My mum died a week ago.
I immediately made this recipe and called all my friends to celebrate.
Thanks so much!
I’m so sorry for your loss. I hope she lived a good, long, and mostly happy life. My own dear mother, who died in 2019, had multiple joys and sorrows in her 97 years, including outliving two of her children and my dad. A Celebration of Life is always such a beautiful memorial. Saying goodbye to our parents can be bittersweet; bitter from our tears for having lost them, but sweet for the memories we have of their precious presence in our lives. This cake was an excellent choice to honor both those deep emotions. May both our darling mothers be Resting in Peace. 💞
She was celebrating her mom died lol, clearly she was happy about it, must have been a terrible mother
Was she a good mom?
@danielc.1169 don't say that, don't judge.
Thanks so much for this recipe and instructions. I used your recipe, and the cake turned out well.
The lemon flavour in the cake was just right, not overwhelming or lost, just right. On point!
The next time I bake, I will also make the frosting.
Again, thank you for sharing
That is a great idea! Prep the dry ingredients. Thank you for the tip😊
As someone who loves to cook but has energy limits chronic illness you new book is definitely high on my shopping list.
ive been gluten free for the past 3-4 years and I can say the BEST thing about GF baking is the fact that there is literally no such thing as over mixing 👌
As soon as you said Lemon Curd I fell in love with you!!! Lemon is my favorite cake flavor! I especially love a Lemon Pound cake recipe I got from my mom. She got the recipe from her mom! So it’s special; although I use less mace which I feel gives it more of that lemon flavor! I’m very well known for making a normal Lemon Meringue Pie, but I add more cornstarch and 1 can of crushed pineapple!! Then put the meringue on top! Awesome flavor and great texture. Then to reward myself I get that spatula and pan to lick! Enjoyed and saved this recipe! Thank you!
Terrific to see someone using a hand mixer!!! Cake looks awesome! 😋
Wow! I love lemon, and this Lemon Cake looks absolutely delicious!!! Thank-you for the recipe! ☺
I made this along with your lemon curd for my grandmother’s 75th birthday tomorrow, looks amazing!
Wow….that looks ahmazing! I like it in cake form better than cupcakes, but it might depend on the occasion. Many thanks, John. This is a wonderful recipe. Love them lemons! 🍋🍋
Agreed!
We made this cake today for Father's Day, in a rectangular pan. I didn't have lemon curd, so added a lot of extra lemon juice to the frosting. It's more of a slightly thick glaze and super tangy. My family loved it!
I’m obsessed with the idea of baking and frosting the cake as described but instead of putting frosting in between the layers, using a blueberry compote.
I like the idea of dry ingredients and wet mix. Thanks.
Iwill try lemon cake yummy and delicious
I am baking your treats often and making your main dish recipes frequently too. Thank you. Oh yeah! I did purchase your book.
It's lemon season where I'm from and I have a TON of lemons from my tree I have to use before they go bad. I've already done lemon pie, lemon pound cakes and lemonies, and I was starting to run out of ideas lol
So I'll try this one next!!
Looks really sweet. I want the frosting with the thickness but without that much sugar and everyone I know agrees that baked goods are just too sweet. I love stabilized whipped cream with gelatin mixed with stabilized cream cheese done with cream of tarter. That was so fabulous.
When you say it’s the BEST…I believe you
The texture of this cake looks so delicious, you’ve inspired me to try the reverse creaming method, thank you! 😋
That looks SOOOO good! It reminds me of a lemon cake I used to make as a child with my mother.
I love lemon, I have been trying around taking a lemon cake, cheesecake doing layers, with lemon curd in between layers....
First off, let me out I am a cook not a baker big difference. I gave this a try and it was amazing. I did not burn down my house, my kitchen or set the smoke alarm off. The only thing that I did wrong was forgetting to add the frosting and curd in between the two cakes. Will be given this another go because of the flavor. Oh yeah and I used only a half a cup of butter and 1/4 cup of Meyer lemon olive oil. Took the lemon flavor over the finish line.
This lemon cake looks delicious. I enjoy your videos. I cannot wait to make it.
If I know when my last supper will be, I'll be having a big ol' slice of this lemon cake. It's frigging amazing. Thank you!!!
Wow, looks like bakery quality. You are a superb cook.
I love everything lemon! People think I'm crazy because I will just eat a lemon...lol... I cant wait to make this! Have to make a trip to the store tomorrow. I appreciate that you leave in your "Ooopsies" shows us all mistakes happen!
I will be making this as a cake on Father’s Day. Great recipe, thanks. 😊
same!
'feels like i am in a class room of baking class :) ..so clear & full of hint's in the procedure . simply the best !
I've made this twice and it's a massive hit with everybody.
Wonderfully clean and forward lemon cake. See I'm a sicko for the more lemon and tartness kick the happier I am. So here's my tiny 2 cents added. I'll be adding a dash of citric acid to each component for that ultimate tart lemony punch. Congrats on the book and happy baking friends! 🍋🍰🎉
Tried this cake with lemon curd. Came out really well. Lots of love from India ❤
Dear John .due to various obligations, I have not been baking for some t8ime now .as soon as I have t8he time, this is the first recipe I will make.
I love watching your videos! I have one question - if you don't have large eggs can you add one more? Or what is the best way to solve this problem. Thank you so much for all the time you spend enriching our lives.
Love all your recipes- thank you for sharing in your quite & informative way
I have purchased both of your cookbooks but still waiting for the second one to arrive. I have made every cake I’ve watched you do in a video and I can honestly say that EVERYTHING has turned out to be amazing.
I preorder your cookbook and am loving it. I’ve tried so many recipes and they were so good. Thank you for sharing your knowledge with us.
Oh my, my husband and I cannot wait to try this recipe, thank you 🍋🍋🍰
I come straight to your videos.
I've been really successful with all your recipes.
Thank you so much 🙏🏽
i used cane and coconut sugar instead of regular sugar, and arrowroot flour mixed with both sugars instead of powdered sugar (hate the corn tastefrom powdered sugar) , also added candied lemons, candied lemon peel, and extra lemon zest, and added an extra egg and baking soda for fluff, and substituted buttermilk and sour cream for milk because the cake was far too sweet initially. wish i knew more ways to add more lemon flavor i love lemons thanks chef!!!
Love baking your recipes you make it so easy to follow. You could definitely be the voice for audiobook your voice is so soothing
I’m so excited to try this!!!
Lemon cake is my absolute favorite
My word, this cake looks delicious! It's a recipe I know will turn out well. Sometimes, I get overwhelmed by complicated, multi-ingredient recipes (I had a stroke) but not with this recipe.
John, remember, MOTHER KNOWS BEST!!!! This looks delicious, definitely going to make it.
Thanks for explaining about gluten formation I stay away from that & no milk/cream etc. Like yogurt - strawberry, banana & vanilla! All great with cocoa choc. Bless Basger.
It's tempting... U make look so easy to make that I feel motivated to bake
It will become easy, just practice🤣
Omg ,heaven.
I just made this recipe into cupcakes. Oh my goodness, it melts in the mouth!!! I can't wait to see how my coworkers enjoy them!!!
As Julia Child said " A party without cake is just a meeting" Love that
Words to live by😊
2 years>wow !!!i hope to buy it for meself for christmas ty john big fan
thank you so much for another delicious looking recipe ! wishing an abundance of good health and happiness for you 💜
Love it! Now can we make an updated Lemon and Raspberry cake! I would really love to see a new version! Love your previous recipe!
Magic 🎩 👌 hmmmmmm my goodness no words you tooo Talented you are the Best many thanks 🙏 God bless your family 🙏 much appreciated 🙏
Here in the UK we don’t have bleached flour.
I once tried the reverse creaming method following a Rose Berenbaum recipe. It was a failure and apparently it’s because the reverse creaming method relies on the flour being bleached. Apparently there some science involved in this.
So I bought some imported bleached flour on Amazon and it worked a treat.
Great video John😊😊
Ohhh that new cookbook sounds aaamazing!
Thank you! This book is nothing but quick and easy recipes, so all us busy people can get lots of delicious food on the table and have some fun in the kitchen.