Homemade Lemon Cake

I have got to show you all this cake I made for my mother. Her birthday was on the 22nd, but she was away on that day, so I made it for her on Friday. We had a bit of company over Friday night, so there were plenty of tasters and opinions.

I had not made a cake from scratch since, if I remember correctly, the first grade. It's an awesome and quite simple memory for me that goes like this:

One day, I brought home a recipe for cake from school and my mother was so interested that she was willing to make it with me. And so we did!

I chose this recipe because it's pretty simple. Although it calls for all-purpose flour, I really wanted to use cake flour (because I'm SO looking forward to starting Culinary school - I'll be studying baking- in February.)

That's a long time to wait, so I think I'll get back into baking again while I look forward to starting that new adventure.

Anywho- to substitute cake flour in for all-purpose flour, all you have to do is add 2 tablespoons per 1 cup of flour.

The recipe called for 1 1/2 cup AP flour, so I used 1 12/2 cup cake flour plus 3 tablespoons of the good stuff.

My son helped me with this, doing the measuring and some of the stirring. It was just an all around great thing to do.

Now... I don't know what it is about the taste, but I didn't dig it. Every one else did (except for my son, of course)

It was the consistency of a box cake- Nice and fluffy, but not too much so, and according to the reviews on the recipe, which can be found here, it tasted more like wedding cake than birthday cake.

I thought, GREAT!

I el oh vee ee wedding cake, this is going to be so awesome!

To me, it tasted like a really fluffy cakey biscuit. I cut the cake in have to make it 2-layered and put some of the lemon cream on the inside, too

But every one else loved it, so it is what it is.

I'm going to attempt a good ole down home 7up cake next, something that is more my style. Wish me luck!