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.

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!

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

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?

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.

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.