Reviewed: Apr. 23, 2007

Very easy cake to do and very moist and tasty. Will make this again, probably for church.

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susie m

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Reviewed: Apr. 5, 2007

Very moist and tasty. Easy prep.

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Totallyscrappy

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Reviewed: Mar. 29, 2007

I made this cake for hubby's birthday and it was terrific!! To lower the calorie count, I used a can of diet 7up when making the cake. This replaces all the other ingredients in baking the cake; no, water, oil, eggs; just the 7up and the cake mix. You use light color soda for light cakes and dark color soda for dark cakes. Everything else I did the same except I used fat free pudding and milk. This was OUTSTANDING and no one even knew I used fat free products!!! I filled 7 requests for this recipe.

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MrsTrips

Cooking Level: Expert

Home Town: Vandalia, Ohio, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 10, 2006

made this for hubby's b'day...only change was I made homemade whipped cream instead of frozen whipped topping...very yummy and refreshing

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kristincsw

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Aug. 24, 2006

I made this cake for a BBQ and it was a HUGE hit...everyone gobbled it up and asked for seconds. I followed the recipe exactly, the only thing I added was the zest of one lemon to the cake batter and another zest of one lemon to the whip cream mixture. When my cake was done it was a little mounded on the top so I took a knife and cut the top so the surface was nice and flat for me to pour the whipped topping over, otherwise it would have slipped down the sides and been uneven. I will be making this again, and again, and again!

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DENIROGIRL

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Reviewed: Aug. 8, 2006

This is one of the best cakes I have ever had! I used cherry jello in place of the lemon and applesauce in place of the oil. The cake turned out moist and flavorful and the icing was really light and tasty! I'll be making this one again and again and experimenting with different flavors of both the cake and the jello.

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MADISONLIBERTY

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Reviewed: Aug. 5, 2006

Great recipe. Ive been in a lemon moood for a few days and this was a great fix!

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yummytummy

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Reviewed: Jul. 16, 2006

Very tasty. I was surprised I didn't get great reviews from those who ate it. Would grate lemon rind on it next time.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Jul. 8, 2006

Oh, wow! My boyfriend and I just made this cake tonight. We followed the directions exactly and it's just wonderful. Next time I may add two packages of lemon Jell-o to the top of the cake or maybe two packages of lemon pudding to the frosting mixture, just to make it even better. I also may experiment with allowing the Jell-o to set a bit before pouring it over the cake so it really can get into the holes instead of just seeping into the cake. In any case, we'll be making this a lot- it will be wonderful to lighten things up a bit during our long Alaska winters- and plan to experiment with different flavor combinations. Next up: white cake with strawberry Jell-o on top and cheesecake pudding in the frosting!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jun. 6, 2006

Cool and creamy with a mild lemon flavor. I was skeptical of using whipped topping in the frosting, but it turned out really well. Next time I will add some fresh lemon juice and zest to give it a more tangy lemon flavor. Glad I gave this a try.

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GERALYNCHRISTINA

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Reviewed: May 31, 2006

Wonderful recipe...not good for a layered cake ha ha...but it still worked. I wish it had more of a lemon taste. :)

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LatinaPrincess

Cooking Level: Expert

Living In: Clarkston, Washington, USA

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Reviewed: May 24, 2006

I've been making different versions of this cake for years. My dad's favorite is lemon cake, lime jello and lemon pudding. Try it with white cake, raspberry jello and chocolate pudding.YUM!

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MrsKatt

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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Reviewed: May 21, 2006

It didn't last long!

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: May 12, 2006

Easy, Fast and Very tasty. The lemon is very refreshing and cake is very moist. Thanks for the post! Will keep this recipe handy.

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Jean

Home Town: Mechanicsburg, Pennsylvania, USA

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Reviewed: Apr. 15, 2006

I tried this recipe yesterday and it was very tasty. Great frosting, light and creamy.

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Rose B.

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Apr. 13, 2006

This cake is moist, light, and refreshing. I highly recommend it. It's a great dessert after a very heavy meal- I made it last year for Christmas along with a dense chocolate torte- and the lemon cake disappeared first, much to my surprise. I also made a two-layer version for a baby shower- I used the "pudding topping" as filling, and frosted the whole thing with white chocolate ganache. I then decorated it by adding various food colorings to small bags of the ganache and piping it on. It came out really cute!

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ROXYSTARLING

Cooking Level: Beginning

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Reviewed: Apr. 8, 2006

Thanks Laura; this is a very YUMMY cake! I have tried putting canned, crushed pineapple in the frosting. I drain a little of the juice out & put it in the cake in place of the water the cake mix calls for. WONDERFUL cake!

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Merlie-Werlie

Cooking Level: Intermediate

Home Town: Ormond Beach, Florida, USA

Living In: Marco Island, Florida, USA

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Reviewed: Mar. 18, 2006

This is a very delicious cake! All I could find at the grocery store was sugar-free lemon pudding, and it still tasted fantastic. I will make this cake over and over again.

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