Reviewed: Nov. 19, 2009

I have made this cake so many times since I got the recipe. Would recommend it highly. So easy to make and tastes great.

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

Reviewer:

Maxine

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Waco, Texas, USA

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

Reviewed: Nov. 15, 2009

I used the originial recipe and the cake was very good. I took it to work and shared it with my coworkers. They loved it. It is very pretty with the lemon halves around it. Perfect I will be making this again.

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

Reviewer:

asz

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

Reviewed: Sep. 24, 2009

I'm giving this recipe four stars only b/c I made changes...it would be five stars otherwise. For those of you who thought the cake was a bit too sweet, you may want to try using lemon flavored pudding mix instead of gelatin. I took a box of D.H. french vanilla cake mix and added four eggs, 2/3 C oil, 1 C buttermilk (no water), and instead of lemon extract and gelatin I used the rind of one lemon, about four Tbsp. of fresh juice, and about half a package of lemon-flavored pudding as well as two heaping scoops of sour cream. This 'softened' the lemon flavor and didn't taste too sweet. Lemon tends to amplify sugar in any recipe, so I say to cut down on the tartness in the cake and just keep the glaze really sweet. This was basically a lemon-flavored pudding/pound cake that was sooo moist and very good with the simply lemon glaze on top.

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

Reviewer:

Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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

Reviewed: Aug. 28, 2009

This cake is a favorite of our family. My mother made this for years and her recipe has a few additions which make all the difference, Sub apricot nectar for the water and separate eggs, beat egg whites and fold in to make a light and intensely favored lemon cake. Wonderful!

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

Reviewer:

SASSYPOODLE2

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

Reviewed: Jul. 12, 2009

This cake is fantastic. I made it as written except taking a suggestion mentioned numerous times in reviews of using a lemon cake mix instead of yellow. This tastes almost like fresh lemon bars. It is so moist and just sweet and tart enough. Delicious!

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

Reviewer:

MRSNUTS

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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

Reviewed: Jul. 4, 2009

Used to make a similar recipe as a kid but since then I had forgotten how...made this recipe for fathers day, and my husband nearly finished it all by himself. It's exactly how I remembered it! Perfect moisture and holds together well. Will keep this recipe for all of my fruity cakes. Trying it out on a strawberry cake today. Should be scrumptous!

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

Reviewer:

MonaT33

Living In: San Antonio, Texas, USA

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

Reviewed: Jul. 2, 2009

This is one of my all time favorite, go-to recipes. Its easy and delicious. I'm actually known within my group of friends as having the best lemon cake so it often gets requested for parties and birthdays.

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

Reviewer:

Sassa

Cooking Level: Intermediate

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

Reviewed: Jun. 1, 2009

Excellent recipe! Made this with my daughter last night and she is very happy with the results. :)

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

Reviewer:

JeanG

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

Reviewed: May 4, 2009

Very moist and lemony. I think 4 tbsp lemon juice in the glaze was too much. I wanted a slightly thicker glaze that would stay on the cake better. Oh and I didn't have lemon extract so I substituted with lemon juice.

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

Reviewer:

Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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

Reviewed: Apr. 21, 2009

Thank you so much for sharing this recipe. We loved it. This cake was excellent. Even my husband who is not big on cakes in general ate two peices every day! I used a lemon cake mix but was out of lemon jello so used the strawberry I had on hand then followed the recipe exactly for the rest of it. Who would have thought it would still be so great, but it was! Cake was light moist and tangy. I can only imagine how good it will be with all lemon. I am going to make it again this weekend when my sister comes from Colorado! Hmmm maybe strawberry cake mix with strawberry jello, gosh can't wait to try lots of different combinations. LOL Thanks again for sharing this.

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

Reviewer:

Bette

Cooking Level: Intermediate

Living In: Peru, Kansas, USA

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

Reviewed: Apr. 17, 2009

Made this for Easter with lemon cake mix and lemon pudding mix. It was moist and delicious.

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

Reviewer:

FOURCABLES

Cooking Level: Intermediate

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

Reviewed: Mar. 18, 2009

This is a very easy recipe. Like others I used a lemon cake mix and I also added fresh squeezed lemon juice and lemon rind to the mix, but did not use lemon extract. For the glaze, I also used fresh lemon juice along with lemon rind and a little heavy cream along with the powdered sugar. I did not follow the amounts as per the recipe, but just used enough of the 3 ingredients just stated until it reached the consistency and flavor I wanted. I poured a little on while the cake was hot, then after it cooled I put the rest on. It came out nice and very lemony. And my entire house smelled lovely!!

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

Reviewer:

NDAVENPORT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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

Reviewed: Feb. 28, 2009

you guys don't laugh at me but i didn't read the recipe right and i put all the ingredients in the cake using a lemon cake mix and the bunt cake fell in; but it was the most fantastic lemony cake i ever had. i made it again and use less than a 1/3 cup of confectioners sugar in it and 2 round pans it didn't fall in but it wasn't fluffy but it was still fantastic. oh yeah i used pudding both times and not gelatin. next time i'll try it with the gelatin. this is a keeper!

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

Reviewer:

cook-a-lot

Cooking Level: Intermediate

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

Reviewed: Feb. 16, 2009

This was a great recipe!!! I used 1/2 package of lemon pudding and 1/2 package of lemon gelatin..Maid he cake extremely moist and spongey. Also added 1 tablespoon of flour to the glaze, stopped it from being runny and didn't change the flavor at all. Will def use the recipe again.

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

Reviewer:

roberta

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

Reviewed: Jan. 2, 2009

MY GRANDMOTHER WAS THE KIND OF WOMAN WHO MADE EVRYTHING FROM SCRATCH, NO REALLY, EVERYTHING. SHE KEPT AN ORANGE OR LEMON POUND CAKE MADE ALL THE TIME. AFTER SHE GOT SICK, I STARTED TRYING TO FIND HER RECIPE TO NO AVAIL AND THEN FOUND OUT NO ONE HAD EVER SEEN HER MIX ONE UP TO REMEMBER THE INGREDIENTS. AFTER HER DEATH WE FINALLY FOUND HER RECIPE AND THIS WAS IT, HER DEEP DARK SECRET THAT STARTED WITH A MIX. YOU CAN USE STRAWBERRY OR ORANGE ALSO AND ITS GREAT WITHOUT THE GLAZE AS WELL.

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

Reviewer:

Debbie

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Elkhart, Texas, USA

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

Reviewed: Nov. 4, 2008

absolutely my favorite! I used lemon cake and didn't add lemon extract and I made extra frosting..turned out wonderful..will make this again!

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

Reviewer:

Tina

Cooking Level: Expert

Home Town: Morehead, Kentucky, USA

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

Reviewed: Sep. 28, 2008

The first time i made this cake i use the lemon gelatin it was great.the second time i use the lemon pudding perfect this cake was the bomb i love it iwill be making this again thanks

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

Reviewer:

Michelle

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Baskerville, Virginia, USA

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

Reviewed: Jul. 14, 2008

Moist? No. Greasy? Yes. Easy recipe, and I can see how many people would love it, but it is not one I enjoyed.

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

Reviewer:

Hazcat

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

Reviewed: Jul. 3, 2008

Yummy and very easy!

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

Reviewer:

LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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

Reviewed: Jun. 28, 2008

This recipe was really good, but I did get lazy and just used lemon frosting, instead of making the glaze. Still a really good cake. Will make it again and make the glaze the next time around.

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