I thought this cake was very good. I was worried after reading some of the reviews that this cake would be very dense, so I did change a couple of things. I used cake flour (instead of AP flour) and I added a box of instant lemon pudding. I also added some lemon juice (I'd guess about 3 T.) to the cake as well to help balance the extra dry ingredients of the pudding. It gave the cake a light lemon flavor that complimented the filling and icing. I baked the cake in two oval pans (from Wilton) and they were exactly the right size! I had to bake at 350 for about 35 minutes or so, but they came out perfectly! I had nice thick cakes that were easy to cut in half and were elegant when stacked on top of each other with the lemon filling and icing. However, I could not get this cake to stay together - the layers kept sliding off! I tried skewers, but they were not heavy enough to hold this cake together. It was delicious, but not presentable! However, my husband and his cousin, the experts in all things lemon, loved it. My husband had even told me that I shouldn't make frosting that wasn't cream cheese, but he still enjoyed this lemon buttercream!

Reviewed On: Jul. 19, 2009

I am rating this recipe a 5, but with the following changes: I don't add jalepenos because I don't care for them. Also, I use 60 oz. frozen corn instead of canned (b/c I prefer the flavor). I also add some garlic powder b/c otherwise it's bland. I mix about half the cheese into the sauce, and then pour over the corn. You have to work fast with the frozen corn because the sauce will clump quickly. I then add the rest of the shredded cheese and bake. So yummy!

Reviewed On: Feb. 19, 2009

I thought these were fantastic. So quick and easy - I started them at 9:00 at night and was done by 10. I got 40 cookies out of this, but I ate some of the dough before it hit the cookie sheet. :) I followed the recipe exactly except that when I measured the vanilla, I did it over the bowl and let it run over the edge of the measuring spoon (I always do this). I use Mexican vanilla for everything because that's what my mom used when I was growing up, and I don't like the other stuff! (You can get it really cheap at Mexgrocer.com) I rolled all of these into about 1 inch balls, then rolled them in sugar. I left 2 doz in ball form and baked that way - the rest I flattened when I put them on the cookie sheet and then baked. The cookies that were baked in a ball shape were thicker with a lighter, softer texture - semi chewy when warm. The flattened ones were much more crisp. I frosted the flattened cookies with cream cheese frosting I had left over after making carrot cake cookie sandwiches last week (from Martha Stewart's site). The cookies were great with the icing, too! This will be my go-to sugar cookie recipe. I love the flavor and I always have the ingredients for this. Thanks so much for sharing!

Reviewed On: Apr. 3, 2008