I absolutely love how you explain everything in detail while sharing a recipe and process. Whenever I'm struggling with anything regarding baking, I just take a tour around your channel and it gets solved everytime! I'm a home baker myself and your channel has had my back since the very beginning. Thanks a lot Liz, you're a lifesaver ❤️
@@SugarGeekShow pouvez vous nous faire une nouvelle recette de cupcake à la vanille svp , on vous aime beaucoup, et tu m'a trop aidé , j'adore tout ce que tu fais mille merci
I made this lemon cake for my co-workers and they could not stop talking about it fir days. I also made a 6” for my mom who is an amazing cook and she could not stop eating it. This is really a great cake!
@ 1:39 . No, Liz! Don't stop with the explanations! I actually really appreciate the science behind the baking techniques and processes/procedures! 🤩You're like the only baking channel I know that actually explains WHY we are doing what we're doing in the recipe. THANK YOU LIZ!! I've been baking since I was like 10, I'm 33 now, and I'm still learning so much! 😁🧁🍪🍰🥧🍩 Thank you, Brittney
I tried this cake recipe and it was the BEST. Throwing out all my old lemon cake recipes - this is my new go to. So easy to make. Thank you thank you tha k you.
Hello I wanted to say thank you for sharing you're recipes. I made this cake for my friends 60th birthday and the texture and the fluffiness of the cake was wonderful and delicious 😋
Made the cake layers tonight. They were so soft that two of the cakes split coming out of the pans. There wasn't any sticking either, I've never had that happen. Perhaps wait longer for them to cool? I was able to put them back together and am hoping I can frost tomorrow. The crumb looks so soft and fluffy!! Your recipes are my favorite
I'm loving your new set up! It's the perfect amount of instruction and technical. I've made several of your cakes over the years and they're always excellent. Thanks for sharing!
@@elizabethwilkes3647 sorry I haven’t tested this recipe with gluten free flour. But you could add lemon extract and zest to my gluten free cake recipe! sugargeekshow.com/recipe/gluten-free-cake/
You had me at lemon cake 👏🏼👏🏼. I could not watch fast enough, I love lemon cake. And this recipe looks beyond amazing. Can’t wait to make this cake. ❤️❤️👏🏼👏🏼👍🏼👍🏼
Lemon drizzle cake is one of favourite and definitely going to try this, it looks yummy and beautiful. I’ve been a winner every time I use your recipe. Thank you for sharing. BTW you kids are so cute and your son has grown so fast!!! Bless them
Can't wait to try this!! I just made the lemon curd and put it in the fridge. I'll make the cakes and frosting tomorrow! I did want to ask, could I add in lemon zest to the frosting? I like seeing those little specks of yellow 😊
This cake is soooooo delicious 😋 although the filling made my cake collapse twice i had to add straws to reinforce the layers might of been the filling being too soft or i was to generous with the filling. But this was sooooooo good!!!
Hi Liz, I love the crumb texture in this recipe, however, I froze the warm layers and wrapped them well I put them in the freezer, and thawed them out the next day. The cake has a dough taste, could the moisture being locked in while warm make this happen? Do you have a recipe book? I still love it. Thank you.
I really really wanna love her recipe here. I really do. The cake batter tasted perfect & so so good, but the cakes always ended up soggy & underbaked in the middle. Even with extended baking time. They were also too oily once I peeled off the parchment paper. I really wanna love this recipe so much.
Oh no! I’m so sorry you’re having this issue, if you tell me a little more about the steps you took to make the cake I might be able to help. What size cake pans did you use? Have you checked the internal temperature of your oven to make sure it doesn’t run hot/cold? Did you weigh everything with a scale or convert to cups? Did you use a stand mixer and mix for the full 2 minutes?
I trued your vanilla recipe on Easter it was the reverse mixing method youre using for this recipe. I was a bit scared it wasnt going to come out moist but OMG we loved it! This is the only vanilla cake recipe i will ever make now. It was soft and fluffy and moist. When i saw this recipe for lemon cake i was thrilled im going to have to make it too. Thankyou so much for the tutorials . I love your channel. Greeting from Sacramento , Ca!!
Your recipes are amazing.. I tried the method on velvet cake one and turned out super soft and slightly crumble to cut.. Any idea what's went wrong? Please help me out to fix this as the taste super good and want same texture aa you have there 😊🙏
I love this video, love how you explain everything so thoroughly, and you get straight to the point. Love the video of everything mixing together, so satisfying to watch.😁❤️👍
Hi!! I absolutely love your recipes. Your white vanilla velvet cake ia my one and only vanilla cake. I will try this one this week, for a friend's birthday cake, but I'm concerned about how many people will it serve. There will be about 20 people, would you recommend to double the recipe or bake another 1/2? I normally bake in 6 inches pans, but I think that would be too small. Thanks a lot, keep the good work Elizabeth 😉
Hi thanks so much! This recipe is enough to make two, 8” or three 6” layers. An 8” cake serves 18-24 people if you cut it in square slices. Try googling “cake cutting guide” and a good one should show up! Hope this helps 😊
This cake looks amazing ! I also have mixer Envy now . I want to make this cake for a party this weekend. There is going to be a lot of cooking and I want to do as much in advance as possible. Can I do the batter in advance and freeze it? Or just refrigerated for a few days? Help? Thanks so much.
just bumped into your channel. Great combo of visual and technical :). Loved the tutorial. As far as I remember Dutch cakes are made same way 🤔. Will certainly bake it on the weekend :) Cheers
hey liz, I am making a wedding cake order in a couple of months and am looking for a lemon cake recipe. I was wondering whether this cake has enough structure for a 3 tier wedding cake if i was to use a swiss meringue buttercream (because that is a bit sturdier than the cream cheese frosting)?
Hello Liz! I’m making this cake this weekend for Father’s Day I was wondering can this be made into 3 8in pans or would I need to double the recipe? Please help my family really loves lemon cake 🍋 🎂 thanks a lot and thanks for sharing.
Looks so good! Adding it to my to-do list. Made your coconut cake at Easter and it was a big hit! Question: what’s your opinion of cake strips? Ever use them?
The cake looks so moist and soft! Will definitely try it. Thank you. Just wondering if I want to bake and freeze it for later, can I trim off the top and side when it is till warm and freeze it? So I can use it straight from the freezer and frost it.
For sure! I usually take them out of the oven, let them rest in the pans for 15 mins, flip them out, wrap and freeze for 1 hour, and then slice the tops and sides. But you can do that part while it’s warm too. Just be careful it doesn’t crumble too much when slicing the sides while it’s warm.
I can’t wait to try this recipe!! I do have a question.... is there a reason you use lemon extract along with the lemon juice for flavoring? Also... could Lorann Lemon emulsion be used in place of the extract?
Hi, I was looking to see if you have an orange cake recipe with a hint of saffron (client request) but then came across this recipe. I've been using your vanilla and velvet cakes recipes only as I find it to be extremely delicious and soo moist. So my question would is can I replace the lemon zest & lemon essence with some orange zest, orange essence, vanilla essence and perhaps soaked saffron to the buttermilk and egg combination? Looking forward to hearing your feedback or perhaps even be inspired by this for you to create an orange cake with a hint of saffron :)
How do you determine when you should use the reverse creaming method versus the traditional method of mixing your cakes? I’ve also noticed several recipes for one bowl cakes as well and I’m confused on how you decide which method is best for which cake. Thanks
Hey Liz, I just love ur recipes, the Chantilly berry cake is next on my list, I would love to try this as of now, can u please tell me if I half dis recipe , how many egg yolks wud it need plz?
@@SugarGeekShow vous pouvez nous faire une nouvelle recette de cupcake à la vanille svp, on vous aime beaucoup, et tu m'a trop aidé, j'adore tout ce que tu fais, mille merci
Hi mam...I really love your recipes and the detailed explanation of the cakes...mam I have a question you never use sugar syrup for cake while Appling frosting?plz reply me...
Hi! Thank you so much, no I don’t usually syrup my cakes because they stay pretty moist without it. The trick is to freeze the cakes before frosting while they’re still warm, that locks in all the moisture. But you can definitely syrup if you’d like 👍
@@SugarGeekShow Thank you so much mam for reply.actually I am trying to start to take cake orders from home..coz I love to bake...and my dream is to bake professionally one day and to explore my baking buisness...Thanks a lot
Hi Liz I am very excited to make this recipe for my friend , can you please tell if we can bake the cake layers in advance and freeze them (to divide the workload)😅?
That’s what I did, baked the cake layers, after cooling, wrapped in cling wrap and put them in the freezer for a few days - then took them out and filled and frosted it. It actually helps for the cake to be cold like that for frosting and decorating.
I’m making this for my own birthday. Update - You weren’t over hyping the texture velvety smooth. Although, cream cheese frosting isn’t the best to build on I ended up having to insert straws. It was moving all over the place and unfortunately some of my lemon curd ran out. I’d definitely use bigger pans and make this two layers next time. I’d probably go with a naked look.
Looks yummy. Can this recipe be used for cupcakes? I am looking for a good lemon cupcake recipe, but what I am finding all uses AP flour, and I really would prefer to use cake flour for texture.
I don't have a good egg replacer yet for this recipe, I'm in the midst of testing right now actually. But I do have a good eggless chocolate cake recipe with more info on egg replacements! sugargeekshow.com/recipe/eggless-chocolate-cake/
You can't look good I have not never tried to reverse method but I'm going to try it might have to watch this video by four five times to get it right you make it look so easy have a blessed day
If you use cream cheese frosting under fondant it will melt the fondant. If you want to use fondant, I’d recommend using easy buttercream sugargeekshow.com/recipe/easy-buttercream-frosting/
Liz can you tell me why sometimes my cake sink in the middle once I remove from the oven. Every now and then this happens to my cakes not all the time. Please help if you have an answer
@@valgray4496 all my ingredients were room temp nothing was cold and I never over mix and some times I even stop mixing with my hand mixer and do it by hand so that I don't over mix
(Not an expert) HOWEVER, you might think that your cake sinks because of (not enough baking powder), when sometimes it could be (TOO MUCH baking powder). Because "too much" makes it rise more than needed, then it "BURST!" like a balloon (or rather "deflates"), thus you get a sunken center. But, there could be other reasons though...🥮
Bonjour gâteau extra👍 Pourriez-vous me dire si je peux le faire dans un grand moule rectangle et le couper au milieu pour le fourrer avec de la crème ? Merci pour votre réponse c'est urgent
Awesome I recently bought A lemon paste Instead of an extract from Nielsen Massey.Do you have any idea what I'm talking about? Would you use that instead of the extract if so?
I absolutely love how you explain everything in detail while sharing a recipe and process. Whenever I'm struggling with anything regarding baking, I just take a tour around your channel and it gets solved everytime! I'm a home baker myself and your channel has had my back since the very beginning. Thanks a lot Liz, you're a lifesaver ❤️
Thanks so much Tashfi, I’m so glad that my recipes have been helpful for you! Love the Sugar Geek Fam 🥰
@@SugarGeekShow pouvez vous nous faire une nouvelle recette de cupcake à la vanille svp , on vous aime beaucoup, et tu m'a trop aidé , j'adore tout ce que tu fais mille merci
I now have TWO scales and I don’t consider myself professional. They are so accurate, and with 2, I can assemble ingredients so fast !
bestie I’m very high right now and your videos bring me so much peace
Lol
I made this lemon cake for my co-workers and they could not stop talking about it fir days. I also made a 6” for my mom who is an amazing cook and she could not stop eating it. This is really a great cake!
Did you use bleached or unbleached cake flour, please?
@ 1:39 . No, Liz! Don't stop with the explanations! I actually really appreciate the science behind the baking techniques and processes/procedures! 🤩You're like the only baking channel I know that actually explains WHY we are doing what we're doing in the recipe. THANK YOU LIZ!! I've been baking since I was like 10, I'm 33 now, and I'm still learning so much! 😁🧁🍪🍰🥧🍩
Thank you,
Brittney
I just love how you make your cakes in different ways
I tried this cake recipe and it was the BEST. Throwing out all my old lemon cake recipes - this is my new go to. So easy to make. Thank you thank you tha k you.
I made it I loved It Thank you liz
Hello I wanted to say thank you for sharing you're recipes. I made this cake for my friends 60th birthday and the texture and the fluffiness of the cake was wonderful and delicious 😋
Cake goop works like a charm. I've been making it since you introduced me to it and am very happy.
Thank you so much that you also wrote the ingredients in gr / kg !
Greetings from Greece 🇬🇷💙
I'm gonna definitely try it
Made the cake layers tonight. They were so soft that two of the cakes split coming out of the pans. There wasn't any sticking either, I've never had that happen. Perhaps wait longer for them to cool? I was able to put them back together and am hoping I can frost tomorrow. The crumb looks so soft and fluffy!! Your recipes are my favorite
Wow!!! I love your recipes you use the same one for all your cakes
I'm loving your new set up! It's the perfect amount of instruction and technical. I've made several of your cakes over the years and they're always excellent. Thanks for sharing!
Wow i just did this recepy the batter is perfect i love it
This is gonna be my husband's birthday cake for Thursday
Hope you both love it!
It wll most likely be my birthday cake for Tuesday
@@SugarGeekShow can this cake be made with gluten free flour
@@elizabethwilkes3647 sorry I haven’t tested this recipe with gluten free flour. But you could add lemon extract and zest to my gluten free cake recipe! sugargeekshow.com/recipe/gluten-free-cake/
@@SugarGeekShow thank you
I love using the scale for measurements but I need a new one because it turns off mid measure 😅 also your sugar geek kitchen is to die for!
I made a lemon tres leches the other day it was amazing. Tis the season for lemons 🍋
WOW! Looks so delicious 😋😋😋
And yes! Once I tried using a scale I would never go back with cups😊😎
❤Nice recipe and presentation 😊 thank you😊
I might have to make this tomorrow. I love lemon curd.
You had me at lemon cake 👏🏼👏🏼. I could not watch fast enough, I love lemon cake. And this recipe looks beyond amazing. Can’t wait to make this cake. ❤️❤️👏🏼👏🏼👍🏼👍🏼
Thank you so much!! I hope you love it 🥰
thanks for new variant of lemon velvet modern process of mixing so perfectly done.
Lemon drizzle cake is one of favourite and definitely going to try this, it looks yummy and beautiful. I’ve been a winner every time I use your recipe. Thank you for sharing. BTW you kids are so cute and your son has grown so fast!!! Bless them
Thanks so much Tara, I’m glad you like the recipes! Crazy right? 😆 I can’t believe how fast Ezra is growing
Now I'm HUNGRY 😂 Lemon is ine of my favorite cakes! 😍
Can't wait to try this!! I just made the lemon curd and put it in the fridge. I'll make the cakes and frosting tomorrow! I did want to ask, could I add in lemon zest to the frosting? I like seeing those little specks of yellow 😊
Did you make it?
This cake is soooooo delicious 😋 although the filling made my cake collapse twice i had to add straws to reinforce the layers might of been the filling being too soft or i was to generous with the filling. But this was sooooooo good!!!
Ooh I must make! I just made Fair lemonade and am now on a lemon kick. Can't wait
Hi Liz, I love the crumb texture in this recipe, however, I froze the warm layers and wrapped them well I put them in the freezer, and thawed them out the next day. The cake has a dough taste, could the moisture being locked in while warm make this happen? Do you have a recipe book? I still love it. Thank you.
I really really wanna love her recipe here. I really do. The cake batter tasted perfect & so so good, but the cakes always ended up soggy & underbaked in the middle. Even with extended baking time. They were also too oily once I peeled off the parchment paper. I really wanna love this recipe so much.
Oh no! I’m so sorry you’re having this issue, if you tell me a little more about the steps you took to make the cake I might be able to help. What size cake pans did you use? Have you checked the internal temperature of your oven to make sure it doesn’t run hot/cold? Did you weigh everything with a scale or convert to cups? Did you use a stand mixer and mix for the full 2 minutes?
This happened to me I’m so upset!
This happens to me as well even though I filled the steps
Me too it was oily and broke
I am definitely making this for our Easter celebration!!
Hope you like it!
I'm looking forward to this one, it looks so good by the looks of the thumbnail!
I trued your vanilla recipe on Easter it was the reverse mixing method youre using for this recipe. I was a bit scared it wasnt going to come out moist but OMG we loved it! This is the only vanilla cake recipe i will ever make now. It was soft and fluffy and moist. When i saw this recipe for lemon cake i was thrilled im going to have to make it too. Thankyou so much for the tutorials . I love your channel. Greeting from Sacramento , Ca!!
Wow thank you so much! I’m so glad that you liked it 🥰
I discovered this cake last year and made it for my son's birthday. It's his favorite and he asked me if I would make it again for him this year. Lol
Oh my Lord...I have to make me that one next week for my BD. Beautiful....I love lemon.
Heyyy...I tried this recipe and it was turned out amazing...!😍😋❤️
THANK - YOU ...!!!🤗💕
I have this in the oven right now. I’m making it for my dads 70th Birthday 🎂
Looks unbelievable - can't wait to make it!! Thank you for your recipe genius!!
Your recipes are amazing.. I tried the method on velvet cake one and turned out super soft and slightly crumble to cut.. Any idea what's went wrong? Please help me out to fix this as the taste super good and want same texture aa you have there 😊🙏
I love this video, love how you explain everything so thoroughly, and you get straight to the point. Love the video of everything mixing together, so satisfying to watch.😁❤️👍
Hello! Can this be a base of a 10inch fondant cake? Wont it fall off?
Hi!! I absolutely love your recipes. Your white vanilla velvet cake ia my one and only vanilla cake. I will try this one this week, for a friend's birthday cake, but I'm concerned about how many people will it serve. There will be about 20 people, would you recommend to double the recipe or bake another 1/2? I normally bake in 6 inches pans, but I think that would be too small. Thanks a lot, keep the good work Elizabeth 😉
Hi thanks so much! This recipe is enough to make two, 8” or three 6” layers. An 8” cake serves 18-24 people if you cut it in square slices. Try googling “cake cutting guide” and a good one should show up! Hope this helps 😊
@@SugarGeekShow I can't believe you answered me, and so fast! You're the best. Thank you so much. Hugs from Portugal
Am so making this, Thanks Liz
I seriously can't wait to try this recipe!
I flinched when you took the cake out and wacked it down. lol. Im going to try this method. I hope it turns out good.
Making this for Mother’s Day! Thank you Liz!
Dang, im gonna make this for my mom on mother's day too! 😁💕
Hoping to make this recipe this weekend. Does one recipe of the frosting allow for decoration?
It does!
Beautiful recipe ❤️ this is looking so soft and delicious 😋 thank you for sharing & see you around ❤️
This cake looks amazing ! I also have mixer Envy now . I want to make this cake for a party this weekend. There is going to be a lot of cooking and I want to do as much in advance as possible. Can I do the batter in advance and freeze it? Or just refrigerated for a few days? Help? Thanks so much.
Will the sponge harden in the fridge? Amazing recipe thank you :)
just bumped into your channel. Great combo of visual and technical :). Loved the tutorial. As far as I remember Dutch cakes are made same way 🤔. Will certainly bake it on the weekend :) Cheers
hey liz, I am making a wedding cake order in a couple of months and am looking for a lemon cake recipe. I was wondering whether this cake has enough structure for a 3 tier wedding cake if i was to use a swiss meringue buttercream (because that is a bit sturdier than the cream cheese frosting)?
So I made this cake it was 🤤 yumny
Hello Liz! I’m making this cake this weekend for Father’s Day I was wondering can this be made into 3 8in pans or would I need to double the recipe? Please help my family really loves lemon cake 🍋 🎂 thanks a lot and thanks for sharing.
Yum! I would do 1.5 of the recipe for 3. 8” pans. Hope you like it!
My cake has collapsed ! Sob !! ☹️ I know what I did wrong but the cake is soo moist !! Thank you for the recipe !! ✨✨✨
Hi! First love your recipes . Second, I tried the reverse creaming method cake, but my cake sadly sunk in the middle :( still tasted great
Looks so good! Adding it to my to-do list. Made your coconut cake at Easter and it was a big hit! Question: what’s your opinion of cake strips? Ever use them?
The cake looks so moist and soft! Will definitely try it. Thank you. Just wondering if I want to bake and freeze it for later, can I trim off the top and side when it is till warm and freeze it? So I can use it straight from the freezer and frost it.
For sure! I usually take them out of the oven, let them rest in the pans for 15 mins, flip them out, wrap and freeze for 1 hour, and then slice the tops and sides. But you can do that part while it’s warm too. Just be careful it doesn’t crumble too much when slicing the sides while it’s warm.
@@SugarGeekShow Thank you so much for the great tips! !
@@SugarGeekShow I remembered the cake from the freezer yesterday and defrosted it. It was so soft and moist! Thank you 😍😍
Hey this looks delicious 😋
Omg.....This is right up my alley! Must .....make.....soon 😎💕
Is this too soft to cover with fondant? lovely recipe by the way. its beautiful
Yummy!!!can I change the lemons to lime?
I can’t wait to try this recipe!! I do have a question.... is there a reason you use lemon extract along with the lemon juice for flavoring? Also... could Lorann Lemon emulsion be used in place of the extract?
Your husband is an incredibly lucky bloke, show him this comment if he ever forgets❤️ This is an awesome channel
I love this recipe! I saw somewhere people use dehydrated cream cheese powder. I guess it's more food safe? Have you ever used it?
Hi! This cake looks amazing, which frosting would taste good on this cake instead of cream cheese frosting?
Why not find a recipe for butter cream or lemon-butter cream?
Hi, I was looking to see if you have an orange cake recipe with a hint of saffron (client request) but then came across this recipe. I've been using your vanilla and velvet cakes recipes only as I find it to be extremely delicious and soo moist. So my question would is can I replace the lemon zest & lemon essence with some orange zest, orange essence, vanilla essence and perhaps soaked saffron to the buttermilk and egg combination? Looking forward to hearing your feedback or perhaps even be inspired by this for you to create an orange cake with a hint of saffron :)
My mouth is watering right now.🤤 I will have to make this so i can eat it.😊
Can you make a "white cake" with lemon filling? 🤔🎂
How do you determine when you should use the reverse creaming method versus the traditional method of mixing your cakes? I’ve also noticed several recipes for one bowl cakes as well and I’m confused on how you decide which method is best for which cake. Thanks
Where did you get the cake goop brush thing your using ?
is this lemon cream cheese frosting good to hold up well for covering the cake with fondant?
Hey Liz, I just love ur recipes, the Chantilly berry cake is next on my list, I would love to try this as of now, can u please tell me if I half dis recipe , how many egg yolks wud it need plz?
Can I do buttercream instead of cream cheese.. I'm gonna cover a cake with fondant?
Wow looks so good 😋 thank you and God bless you 🙏
Are you able to use regular flour if you don’t have cake flour?
i'm so excited can't wait to try that one!!
Thank you!! Hope you love it 😍
@@SugarGeekShow vous pouvez nous faire une nouvelle recette de cupcake à la vanille svp, on vous aime beaucoup, et tu m'a trop aidé, j'adore tout ce que tu fais, mille merci
Thank you for sharing. I love all your recipes.
Will this cake recipe is good for stacking tiered cakes. Please help.
Absolutely! Just make sure to chill your cakes :)
@@SugarGeekShow thank you 💕
Hi mam...I really love your recipes and the detailed explanation of the cakes...mam I have a question you never use sugar syrup for cake while Appling frosting?plz reply me...
Hi! Thank you so much, no I don’t usually syrup my cakes because they stay pretty moist without it. The trick is to freeze the cakes before frosting while they’re still warm, that locks in all the moisture. But you can definitely syrup if you’d like 👍
@@SugarGeekShow Thank you so much mam for reply.actually I am trying to start to take cake orders from home..coz I love to bake...and my dream is to bake professionally one day and to explore my baking buisness...Thanks a lot
Hi, where do i find the ingredient quantities? This cake looks excellent. What about mixing times? Thanks
Here’s the recipe! sugargeekshow.com/recipe/lemon-cake-recipe/
Looks really yummy 😋
Hi Liz I am very excited to make this recipe for my friend , can you please tell if we can bake the cake layers in advance and freeze them (to divide the workload)😅?
That’s what I did, baked the cake layers, after cooling, wrapped in cling wrap and put them in the freezer for a few days - then took them out and filled and frosted it. It actually helps for the cake to be cold like that for frosting and decorating.
Hi Liz, I just love your recipes. One question; can I add poppyseeds to the batter to make a Lemon Poppyseed cake?
Even I want to add poppy seeds to my lemon cake, if you have tried it, how did it turn out.
I’m making this for my own birthday.
Update - You weren’t over hyping the texture velvety smooth. Although, cream cheese frosting isn’t the best to build on I ended up having to insert straws. It was moving all over the place and unfortunately some of my lemon curd ran out. I’d definitely use bigger pans and make this two layers next time. I’d probably go with a naked look.
Lol even I make cakes for my own birthdays
Can I use all purpose flour instead of cake flour?
Looks yummy. Can this recipe be used for cupcakes? I am looking for a good lemon cupcake recipe, but what I am finding all uses AP flour, and I really would prefer to use cake flour for texture.
Recipe looks amazing.. how can I make this lemon cake eggless?
I don't have a good egg replacer yet for this recipe, I'm in the midst of testing right now actually. But I do have a good eggless chocolate cake recipe with more info on egg replacements! sugargeekshow.com/recipe/eggless-chocolate-cake/
Vous êtes adorable
If only i could mix at 100x speed. 😂. Looks so yummy! You look great.
So if i wrap my cakes with plastic while still warm and place in the fridge for the next day it will dry it out?
Yes, most cakes will dry out in the fridge, even when wrapped in plastic. You definitely want to freeze instead of refrigerate.
@@SugarGeekShow ty..
So freeze them let them thaw out a lil bit and them trim them and decorate?
You can't look good I have not never tried to reverse method but I'm going to try it might have to watch this video by four five times to get it right you make it look so easy have a blessed day
Hi cream cheese frosting stable enough to put under fondant and stable enough in a humid weathers
If you use cream cheese frosting under fondant it will melt the fondant. If you want to use fondant, I’d recommend using easy buttercream sugargeekshow.com/recipe/easy-buttercream-frosting/
Hi! Can you change the cake flour to AP flour?
Liz can you tell me why sometimes my cake sink in the middle once I remove from the oven. Every now and then this happens to my cakes not all the time. Please help if you have an answer
This happened to me tonight!!! Why??!! What did u go wrong? I followed the directions to a Tee!!! Help
@@valgray4496 all my ingredients were room temp nothing was cold and I never over mix and some times I even stop mixing with my hand mixer and do it by hand so that I don't over mix
(Not an expert) HOWEVER, you might think that your cake sinks because of (not enough baking powder), when sometimes it could be (TOO MUCH baking powder). Because "too much" makes it rise more than needed, then it "BURST!" like a balloon (or rather "deflates"), thus you get a sunken center. But, there could be other reasons though...🥮
Can you add lemon zest to the sugar flour and butter mix to give more of a lemon flavor when mixing?
Where can we get your goop container with that cool brush?
Will this cake recipe work well for cupcakes? If so how many cupcakes would it make?
Bonjour gâteau extra👍
Pourriez-vous me dire si je peux le faire dans un grand moule rectangle et le couper au milieu pour le fourrer avec de la crème ? Merci pour votre réponse c'est urgent
would this recipe be firm enough to use for a Faultline cake
Awesome I recently bought A lemon paste Instead of an extract from Nielsen Massey.Do you have any idea what I'm talking about? Would you use that instead of the extract if so?