Reviewed: Feb. 20, 2011

Cake is more like a sponge-cake than I was anticipating, but the lemon curd is AWESOME

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Reviewer:

mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

Reviewed: Jun. 20, 2010

Best cake ever. Enough said. But to elaborate: The recipe is wonderful; the only change I made was to add more zest than was called for in all parts of the cake. I might try to convert this to a sheet cake for more common every-day use, but it was superb. Received rave reviews from my parents and my family, and I loved it. Thanks so much!!!

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Reviewer:

OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Feb. 10, 2010

It's unusual to find a new cake recipe so good. I've had this saved to my recipe box for, no joke, 10 years. Finally tried it out this weekend for my MIL's birthday. A real show-stopper. Very special. Not at all hard to make, although the zesting/juicing of all of those lemons/oranges took a lot of time. Only modification: I thought it was strange that the cake recipe had no oil/fat in it. I thought of how oil makes chiffon cakes so nice and tender, and added 1/3 cup canola oil to the batter. Taste and texture of cake was superb. I will make this again for a special occasion. Thank you for sharing!

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Reviewer:

KUNGFUKAREN

Reviewed: Nov. 18, 2007

This is an old and grand recipe and worth all the effort. BUT, it is a LOT of effort and very time-consuming. I admit, over the years I cheat and adapt. You can have basically the same cake, minus the jellied bits, by buying lemon cake mix, doubling the frosting and mixing in a bit of coconut. I make this "cheaters" RELee cake and no one ever notices the difference. It's a great adaptation if you're pressed for time (and who isn't!)

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10 users found this review helpful