The batter was way too thick and it was very difficult to fold in the egg whites. Consequently the cake was somewhat dry. The icing was very good. I have to admit I didn't have any all-purpose flour so I had substituted cake flour, adding 2 tbls. per cup as is ususally done when substituting cake flour in recipes. I may try this cake in the future with regular flour, but I have to admit I was disappointed.

Reviewed On: Apr. 24, 2009

I followed the recipe to a tee and it was just shy of being 100% perfect, in that the lemon juice and zest, in my opinion, could have been increased. I will also add lemon extract as well as previous reviewers have done. However I still will give it 5 stars. The texture of the cake was incredible, and I received so many complements! I will definately bake this cake again.

Reviewed On: Mar. 11, 2009

Having tried this once I know that this will become a regular way for me to prepare asparagus. Simple and excellent.

Reviewed On: Dec. 12, 2008