Reviewed: Oct. 27, 2009

W-O-W! I got rave reviews at a party I brought this to, and so easy to make. You can bet I'll make this again, thanks so much for sharing!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jersey Girl Jen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2009

I absolutely love this recipe and I enjoyed making it with many different flavor variations. However I prefer to make my topping with much more cool whip than is called for making it much fluffier.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katieasaur

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

Cake was still very moist days later.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DebbieT.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2009

I've made this cake twice in the last two weeks and get rave reviews. Until now, I wasn't much of a lemon cake fan because I thought they weren't moist. Well, this is one of the moistest cakes I've had and it's way too easy to make. The only thing I did different was I used canned whipped frosting instead of the recipe here. It was just as good. However, you do have to keep this cake refrigerated because of the frosting. Otherwise, it'll run. Next time, I will add a little lemon to the frosting to give it a lemon flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RTH2067

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

Nice light dessert. I made this for Easter and had 5 people ask me for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Saint Petersburg, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

WOW! I was leary about how this would turn out and boy was I BLOWN AWAY! This cake melts in your mouth. I used 9" round cake pans and put frosting between the two layers. THE SECOND TIME: I figured there is no reason I can't change the flavors so I did. I used devils food cake, fudge pudding, strawberry jello, and fresh strawberries for the top/sides. AGAIN! WOW! What's next?!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2009

This cake was quick and easy, but tasted like a box mix cake with fluffy, Kool Whip frosting -- which is exactly what it is. Because of the high reviews, I expected something moist and lemony. My family, who loves lemon anything, was disappointed by the bland fluffy frosting and low lemon flavor. It tastes like something tossed together from a box, which is exactly what it is.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sundaybaker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2009

Easy and so yummy!! Next time I may do 1 pkg. jello w/ 1 c. boiling water AND 1 c. cold water like I've done w/ a similar cake-- makes it more moist. Will definitely make again! thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sherri

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2009

I had high hopes for this lemon cake, but it was bland and boring. Barely can taste lemon and way too much cool whip.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

heather

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

I love this recipe. It is simple and it is a refreshing change from rich desserts. I like to serve mine with a raspberry sauce drizzle or just fresh raspberries.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

The Midwestern Cook

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Bryn Mawr, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2009

This cake was awesome! I made it for my family for Valentine's Day!! They loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nicole

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

I made this for church and it disappeared pretty fast. I liked it, but it was not my favorite lemon dessert.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2008

This cake was very easy and delicious. I used a Lemon box cake from Duncan Hines and instead of water I used milk and I also added a tsp of orange extract, (I had no lemon on hand). The icing was the best thing of all, We could have eaten it by itself. Thanks for the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHOCOLATWIST

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

Fantastic! I made this for my hubby's birthday in November and he absolutely LOVED it. He gave me the greatest compliment of all - he said it rivaled the lemon cream cake at Olive Garden. If any of you have had that cake at Olive Garden it is phenomenal. The topping on this cake is almost like a cheesecake. It is creamy and smooth - just the right amount of lemon. It is so easy to make - I had no problems! Plus the presentation was very pretty. You could easily make this into a lower fat/lower calorie recipe by making some minor revisions. Enjoy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~ Jamie ~

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

I wanted to make something lemony and not too overpowering - boy did I pick the right dessert! I got RAVE reviews from this one and even more from people who didn't particularly care for lemony desserts. I got the highest compliment of all ~ being asked for the recipe! I have been asked to make this time and time again for family gatherings and I've only been too happy to oblige. I love it myself and it's my hubbies fav!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dawn - Mims, FL

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

Very good, very moist cake! Brought it for an outdoor barbecue and it was fantastic. Added zest of 1 lemon to the cake mix and it was plenty lemon-y. I think it got better the next day, so I might make it a night ahead next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kayla

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2008

Moist and marvelous!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VIGLEAUNTIE

Living In: Auburn, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2008

This is a very moist, very tasty lemon cake. I've made this twice - for my FIL's birthday and now he requests and looks forward to it! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cris

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2008

A very moist cake. I added a tsp. of lemon extract, a tblsp. of fresh lemon juice, and the zest of one lemon to both the cake batter and the frosting. If you are looking for a cake with a "zing," this is not it. It is a very light lemon flavor. I did the bundt cake method. If you do that also, be sure to grease and flour your bundt pan generously. Allow the bundt pan to cool on a cooling rack for no more than 5 minutes, and flip the cake onto your serving platter while it is still hot. Instead of a wooden spoon, I used a drinking straw to make numerous holes all over the top and sides of the cake. Use a hand mixer to make the frosting almost to a pudding consistency. I sprinkled lavender sugar over the top right before serving, which was very pretty. I'm looking forward to trying all the different flavor combos suggested in other reviews.

Was this review helpful? [ YES ]
6 users found this review helpful