I’m sorry you had trouble. This is a delicate cake and if you don’t measure properly, the cake can be too crumbly Sounds like you may have had too much flour or didn’t cut the cake in half while it was hot as the recipe instructs.

I followed the recipe to a T

I’m sorry you had trouble. This recipe always works for me, but baking is a science. If you measure anything incorrectly, it will ruin the whole thing. The cake IS supposed to be thin and has a texture similar to a biscuit, like traditional strawberry shortcakes.

First it needs to be a bigger yield. Resulting cake is super thin. Second the batter is too dry. You end up with an incredibly dry batter which I thought maybe was normal for this type of cake. But there’s no way to attempt cutting this in half after baking.

For the whipped cream, for most peoples tastes it definitely needs more sugar.

My oven is pretty normal and the cake had to come out 6 minutes early. Don’t go by the timing instructions if you try this recipe. But I don’t recommend trying this recipe, find another.

I’ve made this cake many times, and while it is delicate, I’ve been able to cut it in half every time. Be careful when measuring your ingredients as it can affect the texture of baked goods. For example, 1 cup of flour measured with the scoop and sweep method yields 4.5 ounces. However, 1 cup of flour scooped out of the bag using the measuring up can yield an entire ounce more.

Hi Ryan! The printable version of the recipe at the bottom of the post has the full recipe ingredients, measurements, pan sizes, and instructions. The pan size is 9-inch. Hope that helps :)

If you started to feel ill that sounds like one or more of your ingredients may have been bad. I’ve never experienced this cake tasting strongly of lemon.