Reviewed: Nov. 29, 2009

This came out really well. Somehow I made a mistake on the second batch and it came out flat. First one was fantastic though!!

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Sara

Cooking Level: Beginning

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Reviewed: Aug. 29, 2009

Loved it. My father-in-law gave us a huge box of lemons from his tree and so I made lemonade and this cake! Didn't use the rum, otherwise followed the recipe. Thanks for sharing

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KathyG

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Aug. 10, 2009

Almost like a pound cake, quite tastey with almon extract.

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goodyknoy

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Reviewed: Dec. 22, 2008

Umm not for me! Not sure what I did wrong looked beautiful. But he taste was not as good as it looked. My kids loved it. But it was not the taste I was going for.

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ari and clint

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 18, 2008

I was curious to see the texture of this cake with so much cornstarch called for but I was pleased with the end result. I goofed and added the 1/3 cup lemon juice to the batter and it still turned out OK. I did use the zest from one whole lemon in the batter also along with a teaspoon of vanilla and a dash of salt to enhance the flavors. I glazed as per instruction and the cake turned out light textured with a great lemony tart flavor and quite moist.

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tvmw

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Jun. 29, 2008

Thank you sooo much for sharing!!!I'vsebeen looking for ths recipe since I was child.

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melonie

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Reviewed: Apr. 11, 2008

This is definately an heirloom recipe. The cake was very dry even with the glaze, and the rum added an old- fashioned flavor. It was interesting to try.

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MANDIEGIRL92

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

I WOULD LIKE TO FILL WITH PASTRY CREAM. COULD I BAKE IN A DIFFERENT SIZE PAN. I NEED TO MAKE 2/29 SO PLEASE HELP FAST. THANKS

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Kath

Cooking Level: Expert

Home Town: Friendship, Wisconsin, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 24, 2008

I have to give this 5 stars! I did make a few slight changes. I had an overabundance of lemons and no rum in the house, so I substituted fresh squeezed lemon juice for the rum and threw in about a tablespoon of lemon zest with the dry ingredients. The cake was very moist, and the lemon flavor was wonderful.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jun. 23, 2007

I must have done something wrong, since others had good results. Cake was about an inch high and very heavy.

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Anita S.

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Reviewed: Feb. 16, 2007

I put in a teaspoon of vanilla extract, two teaspoons of rum extract and a dash of the lemon juice for flavoring. I made extra lemon glaze to make it extra lemony and dusted it with powdered sugar.

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Heinz14

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 26, 2007

I'm not sure yet - I just made it. But, I'm suspicious because there was no leavening agent. What's going make this not a rock?

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SFRONZA

Cooking Level: Expert

Home Town: Silverton, Oregon, USA

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Reviewed: Dec. 21, 2006

This has got to be one of the cake recipes I've ever made (and I've made a lot of cakes)! The only change I made to the recipe was using a dash of lemon extract instead of rum. A delicious cake and I will be making it again very soon by popular demand. Thank you for this yummy recipe! :-)

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Karen19733

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Reviewed: Dec. 20, 2006

some thing wrong with the ratio of dry to wet ingredients

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BOB SCHAFFNER

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Reviewed: Oct. 24, 2006

This lemon cake was the best! My family was literally fighting over the last piece. Excellent! Will make all the time now. Thank you!

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BRAXIGIRL

Cooking Level: Expert

Home Town: Walldürn, Baden-Württemberg, Germany

Living In: Cedar Hill, Texas, USA

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Reviewed: Sep. 29, 2006

delicious! i made extra glaze and made the glaze extra lemony and poked tons of holes in the cake with the bamboo skewers and poured geneoursly. I added axtra sugar to the rest of the glaze to maek the glaze thicker and more "glaze-y" so that it would crust nicely and poured/spread that one on for icing. YUM!

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gingerB

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Reviewed: Aug. 4, 2005

I made this cake for dinner guests... and was sadly disappointed!! It looked absolutely beautiful, it rose very high and had a beautiful golden crust, but it was incredibly dry. Perhaps decreasing the baking time would help. I probably won't try this again though, we just didn't care for it.

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lacocinerabella

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German Lemon Cake

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