Comments on: Lemon and yoghurt cake

By: Sara

Sara — Tue, 06 Apr 2010 02:29:23 +0000

I have adjusted the recipe to suit a metal cake tin. Laura’s recipe made about 3 cakes so I had to cut it down – apologies if you found the cake did not cook through.
It is a fantastic cake – a real crowd favourite!
Sara

By: Morgan

Morgan — Mon, 29 Mar 2010 00:12:42 +0000

I made the cake and it was a bit soggy in the middle and I was nervous.

However it was eaten by everyone who said it was perfect and raved ON AND ON about it… perhaps try a little less oil, although I think the cake is just moist and dense.

By: Sara

Sara — Thu, 18 Mar 2010 20:01:31 +0000

Hi Amy,

Sorry it turned out like this!

I will try it again over the weekend and let you know how it goes,
Sara

By: Amy

Amy — Wed, 17 Mar 2010 11:01:14 +0000

I just took this cake out of the oven after baking for about 1 and a half hours as it is still soggy in the middle. It seems like there isn’t enough flour or something to bind the cake together?? Am I reading it correctly that the only dry ingredients is 1 and a 1/4 cups of self raising and a pinch of salt? I cup of oil also seems like a lot….

By: Sara

Sara — Mon, 09 Nov 2009 02:48:49 +0000

Hi Michaela,

I think this cake’s lemon flavour and sour cream texture is better suited to lighter/white sugars however I am a big fan of experimenting so if you do try another sugar, please let me know how it goes!

Thanks,
Sara