The recipe has lemon JUICE in the ingredients and says lemon EXTRACT in the directions. I assumed it was juice because, hey, who would use 2/3 c of extract! It came out pretty gelatinous (sort of stiff) I may have cooked it too long. And it had a strong sort of bite to it (could've been the lemons). I used it for a filling for a white cake so I whipped some whipping cream and used about 1/2 whipped cream, 1/2 lemon custard and it was all the rave.

Reviewed On: Apr. 4, 2001

This recipe is very tasty and light. I was doubtful because of the use of flour in the recipe. It has a light taste. I used vanilla and almond extract and it worked really well. It was great straight from the bowl! It spread easily also. The only drawback to the recipe is the delay between cooking the flour mixture and getting on with making the frosting. I cooked the flour mixture and then cooled it in the fridge overnite so I could complete the cake in the morning. The mixture formed a crust which was tedious to remove. I recommend doing it all at once if possible. Great frosting. Thank you.

Reviewed On: Apr. 4, 2001

This is a good white cake. I filled it with a Lemon Whipped Cream filling (Lemon Custard from this site cut with whipped cream to lighten it); frosted it with Mom's Buttercream Frosting (this site); and topped it with coconut and Royal Icing spring flowers. I brought it to work for a birthday and everyone loved it. The cake was moist and easy to work with once baked. I did find making it to be somewhat labor intensive. I have a hand mixer so the beating was harder than it would have been with a stand mixer.

Reviewed On: Apr. 4, 2001