This is really, really delicious. So perfect for the sunny weather. I'm making it for the second time right now. To make it more manageable, I cut the recipe in half and make it as a one layer sheet cake and it works perfectly! Thank you for this recipe.
I’m so happy you used the whole browned butter with the yummy browned milky bits. I’ve seen so many recipes that strain the butter & I never understand when all the flavour is in the browned milky bits! That’s the best part! Why are people throwing that away?? The cake looks so good, I want it to be my wedding cake ! 💛🤍💛
I loved the details going into this layer cake! and also I am very happy about the good tips given throughout the video. for example the tip with storing the butter in another cup to cool off. didn't know that was necessary, so I learnt smth new today :)
OMG that looks absolutely wonderful and I bet it tastes just as good. I'm sitting here watching this video with my mouth open and involuntarily drooling.
Absolutely love this Verena! The amazing masterpiece for your celebration 🎉 I don’t do enough baking on my YT channel, so I’m looking forward to trying this. I’ve been dehydrating lemon & lime slices in my Ninja. I love preserving/ fermenting lemons & limes to. Totally love your passion. Keep up the great work. James
Looks AMAZING! I love lemon and have a tree outside my home. Question though...I just bought dried lemons from a Middle Eastern store. Can't I not use that instead of making my own burnt lemon rinds?
Hello, if I were to make the sponge layers the day before - should I brush with the lemon syrup when the cakes come out of the oven and then store overnight? or should I brush with lemon syrup when I'm ready to assemble with icing the day of serving? Thanks!
Speaking of lemons… Please do a series on how to make preserved lemons (for those of us who do not have easy access to commercial preserved lemons. Then do a series on how to use them (both the peel & the pulp).
I made this today for my husband’s birthday and it is honestly the best cake i have ever made. Verena you are a genius. I can’t thank you enough!!!!
This is really, really delicious. So perfect for the sunny weather. I'm making it for the second time right now. To make it more manageable, I cut the recipe in half and make it as a one layer sheet cake and it works perfectly! Thank you for this recipe.
I’m so happy you used the whole browned butter with the yummy browned milky bits. I’ve seen so many recipes that strain the butter & I never understand when all the flavour is in the browned milky bits! That’s the best part! Why are people throwing that away?? The cake looks so good, I want it to be my wedding cake ! 💛🤍💛
We ask ourselves this often.. 🤔
This chef is so knowledgeable and fun and great on camera!
We agree!
Love her relaxing..
"I'm just going to eyeball it because I'm ... reckless" at 9:44 had me in stitches. 🤣
Possibly the most Verena comment ever.
Funny sense of humour she has . Love this comment
I’m just gonna eye ball it cos I’m … reckless 💛 love her 💛
🫣
Truly A Celebration
I loved the details going into this layer cake! and also I am very happy about the good tips given throughout the video. for example the tip with storing the butter in another cup to cool off. didn't know that was necessary, so I learnt smth new today :)
OMG that looks absolutely wonderful and I bet it tastes just as good. I'm sitting here watching this video with my mouth open and involuntarily drooling.
Absolutely love this Verena! The amazing masterpiece for your celebration 🎉 I don’t do enough baking on my YT channel, so I’m looking forward to trying this. I’ve been dehydrating lemon & lime slices in my Ninja. I love preserving/ fermenting lemons & limes to. Totally love your passion. Keep up the great work. James
Thanks so much 😊
Stunning cake! I can't wait to make this!
Verena has the most sumptuous voice
I wish somebody made this for me because it looks stunning.
Does the recipe downsize well? Eg. Half? Looks wonderful ❤️
OMG - that looks stunning and so delicious! 💛
I can almost say that I cannot live without lemons... This cake really appeals to me, need to find an excuse to try it out
This looks like my dream cake!
Looks AMAZING! I love lemon and have a tree outside my home. Question though...I just bought dried lemons from a Middle Eastern store. Can't I not use that instead of making my own burnt lemon rinds?
Not sure if you mean dried limes but have a taste, if you like it, use it!
wahou cela doit être délicieux j'aurais aimé avoir une professeur comme vous pour apprendre la pâtisserie. Bravo
Looks delicious!
Hello, if I were to make the sponge layers the day before - should I brush with the lemon syrup when the cakes come out of the oven and then store overnight? or should I brush with lemon syrup when I'm ready to assemble with icing the day of serving? Thanks!
We'd suggest brushing the sponges with the syrup when they come out of the oven and then cool and store them overnight. Enjoy!
Hello! This looks delicious :) the recipe says " 51⁄4 tsp baking powder (24g)" - is 24g of baking powder correct? Thank you!
Yes, that's correct. There's quite a lot of batter to get the 3 sponges.
wauw 🤤🤤🤤 looks so good ❤ any way you could make this using only one or two cake tins?
Absolutely, you can half the recipe and make a 2 layer cake, cupcakes, single sheet cake... Enjoy!
Is it possible to make the cakes a day in advance and simply decorate on the day? Will they dry out or not work as well?
You can absolutely make the cake a day before and decorate on the day. just keep it wrapped in an airtight container if possible.
Epic. Thanks.
Can't believe Yotam is only 20. 🤪
Already in the oven!
I am definitely going to try this. Is it in any of your Cookbooks?
It's not in any of the cookbooks. Completely new recipe!
Please add it to the next one ❤❤❤
10:11 I died laughing at this bit! XD
My senses are feeling reckless just watching this! Where can I find the recipe, I would love to make this for my daughter’s May birthday🌿🍋🤍💛🖤🍋🌿
I just found it, a link in the description, yeah!
Speaking of lemons…
Please do a series on how to make preserved lemons (for those of us who do not have easy access to commercial preserved lemons.
Then do a series on how to use them (both the peel & the pulp).
Stay tuned... ;)
Could a sprinkle of sumac be subbed for the burnt lemon powder.
The lemon powder is very aromatic as the oils in the rind are released but for the looks (and added sour flavour) sumac would definitely work.
Where can I buy burnt lemon? Thanks.
We haven't seen this in shops but it's so easy to make!
Where can we find the recipe?
The recipe link is in the video description but also here: bit.ly/411ZO6E