I love this cake! I was searching for a super lemony cake and this fit that search perfectly. Some reviewers state to not use the icing because it makes it too sweet/lemony. I recommend definitely using it as it really helps deliver the lemon flavor. I made this following the directions to a T, except I used butter and regular two piece angel food cake pan. I used three lemons total (microwaved the three about 20 seconds to warm them a tad, I found that you get more juice that way.) I was a bit worried because at the 55 minute mark the cake was still SUPER wet in the center. I ended up cooking it for approx 20 minutes more checking it every 3 or so minutes. I followed the icing recipe, except added additional confectioners sugar to thicken the recipe.

Reviewed On: Dec. 18, 2011

This was so easy and delicous not to mention relatively low fat! I made a few revisions - I used a rotisserie chicken and shredded the meat, two cans of white beans and one cup of Trader Joe's frozen roasted corn, two cans of chilis and no jalepenos as I didn't want it too spicy. I left out the cayanne pepper as well but added a few shakes of chili powder. I also made a fat free crema to dollop on top - one small container of plain fat free greek yogurt, juice of 1/2 lime, a few sprinkles of cumin and chopped fresh cilantro. So good! I will be making this a lot in the cold months.

Reviewed On: Jan. 15, 2011

This is such a good and simple recipe. I use frozen roasted corn from Trader Joe's instead of canned corn. It has a wonderfully smokey flavor. I used a bit of splenda instead of sugar, added red pepper flakes and a bit of cumin. So easy to throw together and serve with tortilla chips!!

Reviewed On: Aug. 19, 2009