Lemon Cake

approved=true&orderBy=-hs_createdate&limit=10&offset=310


{has_more=true, offset=320, total=333, results=[{comment_text=Super easy to make, has a really light and fluffy texture. Ratios seemed a little off for baking powder to flour and the taste of the baking powder was evident. Overall, if you're looking for a quick and easy yet delicious baking treat, this recipe is your go to!, approved=true, user_name=Ruby B, hs_createdate=1702249852704, rating_new__1_5_=4, id=11175513633}, {comment_text=That is yum, approved=true, user_name=Hi, hs_createdate=1702249852689, rating_new__1_5_=5, id=11175465573}, {comment_text=Love this recipe, very quick and easy to make. Tastes great with the addition of some lemon curd or yogurt mixed with lemon curd. Yumm a winner in our home., approved=true, user_name=Kim, hs_createdate=1702249852569, rating_new__1_5_=5, id=11175557439}, {comment_text=It is a very easy cake and I will make it again - with some adjustments. It defintely takes more than 20 minutes in the oven, I took it out too early (even after leaving longer than this recipe says) and it collapsed on itself. After reading other comments this may have also been because of the baking powder ratio. I also prefer zestier cakes so will be doubling the amount of lemon and I found the glaze a bit unnecessary so only put about half on., approved=true, user_name=Ellen, hs_createdate=1702249851993, rating_new__1_5_=3, id=11174113537}, {comment_text=Beautiful cake! Zingy and moist. I used 2 tsp of baking powder as recommended by others in the comments and it turned out great. I also found the baking time to be 35 mins rather than 20 mins., approved=true, user_name=1581814098, hs_createdate=1702249851902, rating_new__1_5_=5, id=11175469719}, {comment_text=Was excited when I saw how easy it was to make, BUT THEN, when I took it out after 25 mins it collapsed in the middle....went in fir a further 5 mins and it didn't help the problem, approved=true, user_name=Sheryl, hs_createdate=1702249851620, rating_new__1_5_=3, id=11175361058}, {comment_text=What sized round tin would this recipe work for - has anyone tested this? Also is it ok without the syrup just as is?CHELSEA: Hi there, you can use a 20cm round tin. We definitely recommend adding the syrup - it provides a lovely boost of flavour and keeps the cake moist., approved=true, user_name=Margaret, hs_createdate=1702249851500, rating_new__1_5_=3, id=11175634474}, {comment_text=During the first Lockdown, like everyone else, I was cooking and baking more. First time I made lemon cake (from our lemon tree), it was moist, yummy and so very easy to make. Our whole family loved it and I made it again recently when my mother spent a weekend with us and she even loved it. Used lemon sugar juice on top of the cake and found it way too sweet and then when I had my mother over, I used fresh whipped cream, much better lol but hey, everyone's taste buds is different! Have used other cake recipes as well, chocolate and banana cakes, yummy! Thanks Chelsea for the easy and yummy recipes., approved=true, user_name=Lena Smith, hs_createdate=1702249851445, rating_new__1_5_=5, id=11175465561}, {comment_text=Ended up needing 10 more minutes to bake, but a lovely moist cake., approved=true, user_name=CK, hs_createdate=1702249851319, rating_new__1_5_=5, id=11175531418}, {comment_text=Delicious and moist. But I didn't do the syrup I iced it instead I used 1 and 1/2 cups icing sugar rind off 1 lemon 1 teaspoon butter and enough boiling water to make it a smooth consistency! Huge hit!! Will make again definitely., approved=true, user_name=Danni, hs_createdate=1702249851318, rating_new__1_5_=4, id=11175388208}]}