My modifications:..... 1. Added 1/4 cup dark brown sugar 2. Added another tsp. of vanilla 3. Doubled pecans. Toasted, lightly......... What I'd do next time:..... Keep mods 1 & 2. Add only 1/4 cup extra pecans and would chop them real fine. There's not enough filling and what filling there is is just too light and fluffy to handle many more pecans, imho...... Even if you don't add more pecans, chop those puppys fine. :o) I didn't and cutting slices was impossible. A wreck. I had to spoon it........ Nice flavor with mods 1 & 2. Very simple and fast recipe too.

Reviewed On: Sep. 24, 2008

Waaay too SWEET! I like my lemon desserts TANGY! What I did: Used only 1.5 cups sugar (orig. 2cups) Used 3.5 TBS lemon juice (orig. 2 TBS) No zest (orig. 1 1/2 TBS) No powdered sugar (orig. 1/4 cup) Result: Too sweet. No lemon tang What I'd do next time: Use only 1 cup sugar (orig. 2 cups) 6+ TBS lemon juice (orig. 2 TBS) Use only 1 1/4 cup milk (depending on how much extra lemon juice added) (orig. 1 1/2 cups) I personally don't like zest (diminishes lemon tang/too bitter) but the cake part ,imo, was in need of something. So you just might want to maybe sprinkle some zest over top of cake just before baking.

Reviewed On: Aug. 19, 2008

My modifications: 1. Added 1/4 cup dark brown sugar 2. Added another tsp. of vanilla 3. Doubled pecans. Toasted, lightly What I'd do next time: Keep mods 1 & 2. Add only 1/4 cup extra pecans and would chop them real fine. There's not enough filling and what filling there is is just too light and fluffy to handle many more pecans, imho. Even if you don't add more pecans, chop those puppys fine. :o) I didn't and cutting slices was impossible. A wreck. I had to spoon it. Nice flavor with mods 1 & 2. Very simple and fast recipe too.

Reviewed On: Aug. 15, 2008