I brought the cake to a party and it's rave. The only modification is 2tbs of baking powder instead of baking soda. Baked in a 10in round pan. Additional baking time needed, because of the pan I used(?). I also mixed flour/brown sugar/butter with chopped peacon, and sprinkle on the top of the cake for a nutty flavor.

Reviewed On: Oct. 13, 2009

The shortcake crust and the lemony taste is perfect. I served it at a dinner party and got lots of complement. I followed the suggests from some of the reviews, used 1/3cup of flour for filling and zest from 1 lemon. However I had to extend the baking time to 40min. to make the filling settle. Will make it again though.

Reviewed On: Jun. 21, 2009

It's a no-fail recipe. Will use it again and again.

Reviewed On: Jun. 4, 2009