Very disappointing. I followed the directions down to baking it for one hour, and before my timer went off I had to take it out of the oven because it was burnt. I never used a dozen egg yolks before so I figured it had to cook for an hour. You should've put in your recipe baked till done.

It was unbelievably tasty, soft, and fluffy.Thank you for the recipe. add raisins, walnut, and it will be awesome. SPREAD sugar powder for a beautiful view.

Excellent recipe - works perfectly and tastes divine. Was wondering how much cocoa I could add or what changes would need to be made in order to get a chocolate version. Anyone tried this?

Lovely cake next time will use as a sponge for a fruit base. Will try a cream cheese topping for this one.

Cake rose to top of 10" pan and was very fluffy, moist and tasty with a tang of lemon. I had trouble getting it out of my Wear-Ever aluminum pan after it cooled. Chunks of it stuck to the bottom of the pan. Next time I may line bottom of pan with parchment paper. I baked it for 1 hour. I may also make lemon glaze to top cake....or lemon curd!

DO NOT bake this cake for an hour! It's way too long. I had mine in for 55 minutes, and it was over done to the point of inedibility. Such a shame because the reviews seems fairly positive. If I were to make this again I would keep a close eye on it at the 35-40 minute mark.

I made this recipe with orange extract rather than lemon flavoring. It rose up almost as high as an angel food cake and was fluffy and moist. My husband loved it and I am making both angel food and this cake for Easter. Love it!

First time I made it and it turned out sooo delicious! Make sure you beat egg yolks for at least 10 minutes. I also added worm water, not boiling.

To Ruth Nilsson & others at high altitude. Cut your baking powder in half, add about 1 1/2 tbsp. flour, add about 1 1/2 tbsp. water & reduce the sugar by 2 tsp. I usually add extra eggs (maybe 3 for this recipe). I live at 7000 ft & this works for me. I have not yet made this recipe but I'm about to.

I love this recipe as a way to use up egg yolks left over from Angel food cake. I use duck eggs, which are a different size, but I know when I have a cup and a half of whites I have the right number of yolks. Adding the zest of one lemon, cutting off the crust from sides and bottom, and drizzling a lemon glaze over the cake overcomes the eggy flavor.

This recipe looks fantastic and based on the comments definitely want to give it a try. My only problem is I do not have any lemon extract. Do you think almond would work? I made angel food cake a few nights ago (hence the extra egg yolks) with a combination of vanilla and almond extracts and it was delicious.

This is the only cake recipe including boxed cakes that rose perfectly and did not fall! I was so excited to see that it was PERFECT! This is my new go to cake.

I had used 12 egg whites to make a chocolate meringue layer cake and I always struggle to find uses for the egg yolks. When I found this recipe I thought it sounded too good to be true... it's not!! This recipe is fantastic! I will definitely be making again. It is actually better than a lot of sponge recipes. Thank you!

This recipe is beautiful. So simple, not butter or oil and super light and fluffy. Easier than other recipes for this cake although only the yellow part. Make sure to beat the yolks till VERY pale and light and still beating while adding sugar slowly. I was surprised to beat the flour, usually I fold flours in but it turned out great. I will keep this recipe and use for layering with lemon curd and cream or making a log. Thanks for sharing. I think is my sponge cake recipe for life!

Excellent. I was surprised how moist it was. Because it came out so perfectly risen and firm I thought it would be dry. But it is a really beautiful cake. Thank you!