Lemon layer cake from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 413) by Lisa Yockelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on February 28, 2026

    I had the same experience as @ashallen—the cake was good. Mine baked up fairly level, so I didn’t level it. The custard filling was too thin to hold the cake together and it slid, even though I made a wall of icing around each layer before adding the custard. Overall, it tasted good but it was a bit of a mess.

  • ashallen on September 10, 2019

    The flavors in this cake are very nice - not intensely lemon-y, but pleasantly lemon-y. Cake layers were tender but not overly delicate and were nicely moistened by the frosting and custard filling. Be aware that this is *not* a last-minute cake - it has 3 components (custard filling, frosting, cake) and the custard needs to chill 6-24 hours before use. My first try at this cake had structural issues. I was rushing and didn't bother to level the cake layers, producing a somewhat lopsided stack (recipe also doesn't suggest leveling layers). The custard filling was quite slippery and kept oozing out from between the layers - besides evening the layers out, cutting the "skin" off them would have helped them grab the custard. It's also possible the custard hadn't set properly and was therefore thinner than it should have been.

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