Reviewed: Sep. 20, 2008

I made this cake today and it turned out great. However, I like a little more zing in my lemon cake. Therefore, I will add more lemon to the recipe next time.

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Mona

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Reviewed: Sep. 14, 2008

This really lacked lemon flavor. I was disappointed. I added extra lemon based on the other reviews, still wasn't enough.

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lovesfood!

Cooking Level: Intermediate

Living In: Hermosa Beach, California, USA

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Reviewed: Sep. 2, 2008

This cake was wonderful. Just the right amount of lemon flavor. The only change I made was to add 1 teaspoon of lemon extract instead of the tablespoon of lemon peel because I didn't have lemon peel. If you like more lemon flavor, drizzle just a little bit of the glaze over each slice when you put it on a plate to serve. My only complaint was that it was a little dry the next day. We ate it warm about 1 hour after it was baked and the cake was dense and moist and turned out beautifully.

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sugarmagnolia98

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

This is very light tasting, to the point you can barely taste the lemon at all. I added much more lemon juice after reading others comments and next time I will add even more. I made the icing with powdered sugar and because the cake is so light tasting, went heavy with the icing and I added a lot of fresh lemon juice to it. It really makes up for the cake. Just make some minor adjustments, great recipe.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 14, 2008

A very moist and light cake. I used 4 mini bundt pans (baked 30 minutes) and 1 mini loaf pan (baked 45 minutes). I added the juice of 2 lemons and zest in place of the extract in the batter. For the glaze, I used powdered sugar instead of granulated (too grainy).

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 4, 2008

This cake is excellent! It's one of my favorite cakes I have ever made. You really should follow the directions exactly, including using the glaze. I mixed the cake by hand in a bowl with a wooden spoon, and then when it came out the top part stuck a little to my pan so I turned it over. My kids said it looked like a giant donut. I poked several holes in the top with a toothpick and glazed it about 30 minutes after it was out of the oven. The original glaze just marinates the cake in more lemon flavor and makes it taste great. I think it will be even better tomorrow after it has sat overnight. I can't imagine the reviews that said it was not that strong of a lemon flavor, so I am guessing they didn't use this glaze.

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Moonsweeper

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Reviewed: Jul. 18, 2008

Very Good cake. The lemon flavor was great and enhanced by the glaze. Enjoy!

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LOWA

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

Really yummy. I took the cake out at 55mins and it was done. I followed the instructions to grease & flour the bundt pan beforehand, and it came out very cleanly after running a spatula around all the edges. The glaze does look very watery, so i used a pastry brush tentatively to brush some of it on at first, (after poking holes in the cake) and eventually ended up using it all. The glaze really adds that kick of lemon flavor. I did add a bit extra lemon extract.

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gingerbreadcake

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

Hmmmm... tasted good, but 60-70 minutes way too long. I took it out at 50 minutes and it was already dry. Good lemon flavor, was hoping for something more moist - seemed like a lot of flour for this recipe.

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BP3

Cooking Level: Expert

Home Town: Waterville, New York, USA

Living In: Adelanto, California, USA

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Reviewed: May 24, 2008

I MADE THE GLAZE RIGHT BY THE RECIPE & USED A FORK TO MAKE SMALL HOLES IN THE CAKE BEFORE I POURED IT OVER THE WARM CAKE. wE LOVED IT! I WOULDN'T CHANGE A THING..

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sarahh

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Reviewed: May 12, 2008

This was an excellent cake. Very moist and great texture. Mild lemony flavor in the cake. The glaze was what was really lemony about this. Best of all, this was not prepared from a cake mix but from scratch! My glaze came out grainy so maybe I should have used superfine granules? The cake itself turned out perfectly. I didn't use my mixer on this just a big bowl and wooden spoon. Everyone liked this one a lot, I got lots of compliments. Thanks for sharing this wonderful cake.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 12, 2008

Very delicious cake, I definitely liked it. Only change I made was to use half whole wheat flour, which worked perfectly. I do agree that the lemon flavor is very soft; next time I will try a lot of real lemon juice and see how that works. The glaze made it overall just a little too sweet for me, I might halve the ammount used next time. But, very good! I made it for mother's day and everyone liked it.

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Opaka

Cooking Level: Intermediate

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Reviewed: May 11, 2008

60 minutes was way too long to bake this. It was done in 50 and in fact I think it may have been overdone, as it turned out a little dry. I added more lemon extract and more lemon zest than the recipe called for, yet it still wasn't really lemony like I like cakes to be. Will keep looking.

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ktchristmas

Cooking Level: Intermediate

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Reviewed: May 5, 2008

This cake is very delicious and refreshing. I followed the recipe as is except for adding a little bit more lemon extract to the cake batter. The glaze, while it is liquidy, is perfect for the cake. Follow the tips below about using a toothpick to prick the surface before spooning on the glaze to ensure the cake soaks it up. This glaze makes the cake incredibly moist!!

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lruthie

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

Great cake! I made for my bake sale at work and we sold it by the slice for the March of Dimes. I was asked to make cake by two separate people for personal consumption - for a fee of course ! YUM! I used the the zest from two lemons and used real lemon juice (to taste) instead of as directed by recipe * Ran out of time to make the glaze * will try tonite when I repeat for another bake sale this week and let you guys know! GREAT TASTE * pam spray - no flour or it will stick to pan. My 2nd one did that, but it tasted GREAT!

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Madison's Mom

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Reviewed: Apr. 27, 2008

This was very, very moist and fluffy! I halved the recipe and put it in a loaf pan. I didn't have any lemon extract, so I used a little more than 3 tbsp. of fresh lemon juice (keep in mind this was halved). I also didn't make the glaze, so I not sure how that would have turned out.

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Apr. 20, 2008

This is my first review though I have used a number of the site b4. This is a really good cake but I have say, follow the exact recipe. I have now made this cake twice. The first time I tried the frosting recommended by others. USE THE ORIGAL FROSTING ON THE RECIPE. It is a lot better and so moist and lemony. It looks waterish but don’t panic just use it. With a toothpick punch holes all over the cake about 20 mins after you finish baking. Pour the original frosting over it. Do it slowly with a spoon and try and get it to stay on the cake as oppose to all just running off the side. Believe me it will be very moist and lemony. The other frosting that others recommended is good but not half as moist or lemony. Don’t let the watery effect of the mixture put you off, it works

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Johnson0210

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Reviewed: Apr. 10, 2008

Good cake. Very light texture. I changed the lemon falvorings to orange because that's what I had.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Mar. 26, 2008

I've never been a big fan of desserts, but this is very good. It has just the right balance of sweet and tart, and produces a light, moist cake. I cut the recipe in half (just my wife and I), used fresh lemon juice for the lemon extract, buttermilk for the milk and baked it in a 6 inch bundt pan. I adjusted the recipe for the glaze to: 3/4 cup powdered sugar, 3 tbs. butter, 2 tbs. milk, 2 tsp. lemon juice, 1 tsp. lemon zest and 1/2 tsp. vanilla extract. Also, since I cut the recipe in half and baked it in a 6 inch bundt pan, my cake was done in 40 minutes. A wonderful cake, once you adjust the glaze. 5 stars and highly recommended!

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