Reviewed: Nov. 29, 2009

Wow. So simple to make. Followed the recipe and gone in no time. Would be a great recipe to make for a potluck, too.

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Reviewed: Nov. 12, 2009

I made this cake a couple of years ago and thought it was pretty good. However, my family didn't like the flavor the cake had (presumably from the pudding mix), sayin gthat it was fake. The glaze was good. Not a do again.

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gecko14

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Reviewed: Jun. 6, 2009

great one! Family enjoyed it's oldtime flavor

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RAKnapton

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Reviewed: Mar. 12, 2009

For his B-Day, one of my co-workers requested a lemon cake with lemon glaze like his mother made when he was a kid. After looking at all the recipes here, I chose this one. I made this cake using 1/2 cup vegetable oil and 1/4 cup applesauce. The cake was light and moist. As one reviewer mentioned, the cake itself was not so lemony. But the cake with the glaze was awesome!!Nontheless, it was very good and received an A+ from the recipient...thus 5 STARS!! I will make this cake again!!

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BOBETTERN

Cooking Level: Expert

Home Town: Gahanna, Ohio, USA

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Reviewed: Mar. 11, 2009

this was good,no doubt,but the cake minus the glaze did not have as strong a lemon flavor as I was hoping for.

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daveh

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

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Reviewed: Feb. 25, 2009

I made this for a get together with family & friends. My grandmother requested the recipe, quite a commpliment for a superb cook to request my recipe! The cake was super moist and had a great flavor! The only subsititions were I used sprite zero. I will make this again!

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blonde farm girl

Cooking Level: Expert

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Reviewed: Nov. 26, 2008

awesome!!! used lemon icing and it was also yummy...made it as per the recipe

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sarah

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Reviewed: Aug. 17, 2008

This was a breeze to make! I chose to use a bundt pan instead of the cake pan. It cooked for about 45 minutes. The cake was moist, not too lemony. The glaze I had my doubts about, until I tried it. I just served this last night and my friends were all begging me for the recipe!!

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Melissa L.

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Reviewed: Aug. 2, 2008

This cake was so simple, and so great! My whole family loved it and they are some picky eaters. I poked holes in the cake before pouring the glaze. It was just very moist and flavorful. Thank you so much for the great recipe. I am already going to make this again soon!

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liz_hughes78

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Reviewed: Apr. 1, 2008

This cake was wonderful & very moist. I didn't like the sugary topping, even though it turned out well. I will buy some lemon frosting next time. Overall, a wonderful dessert!

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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 25, 2008

I made this for a family dinner recently and everyone loved it! My Mom and Grandma both requested the recipe. I made it in a bundt pan so it looked a little prettier. What an easy, yet delicious recipe--I will definitely make it again!

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CRISTIEB

Cooking Level: Intermediate

Living In: Wausau, Wisconsin, USA

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Reviewed: May 2, 2007

This was a very refreshing cake! I took it to a church coffee and watched people go back for seconds until it was gone! It certainly doesn't taste like a doctored up cake mix. I am going to try to find some coconut oil and use that next time, as LadyJayPee did, as I think that would be an excellent addition. Keep this one in mind when you need a good, quick dessert.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 10, 2007

Very yummy cake, I used a applesauce instead of oil and poked holes in the cake with a fork so that the glaze seep into the cake.

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BREEZES127

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Apr. 9, 2007

This is a delicious, intensely-flavored, moist lemon cake, made even more flavorful with the glaze topping. I tried something new-to-me and used 100% raw organic, unrefined, cold-pressed, cholesterol-free, extra-virgin coconut oil in place of the vegetable oil. I could definitely smell the coconut in the cake batter, and it gave a very subtle coconut flavor to the cake after baking. Thank you for sharing your recipe, Missy!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 7, 2007

I saw this recipe in a magazine a few years ago and it has been a favorite at our house and my work place ever since. I made it for a co-worker's birthday and he liked it so much that he would not share it with anyone and took it home to his family! It is simple to make, cheap and can be easily put together with things you may have in your pantry.

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TUCKTUCK

Home Town: Peoria, Illinois, USA

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Reviewed: Apr. 4, 2007

This cake was DELICIOUS...and so simple. The lemony flavor really comes out in the glaze. At first I thought there wasn't going to be enough glaze to cover the whole cake, but you only need a thin layer of it. It dries to a shiny, crisp topping. I toyed with the idea of doing this in a bundt pan, but I think the cake may be too soft for that. Will definitely make again. ***UPDATE 8/3/07: I made this again with 1/2 c. applesauce and 1/3 c. canola oil to cut some of the fat and it still came out really moist and delicious.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Mar. 27, 2007

This is a very nice lemon cake and it is added to my recipe collection to make all the time. Thank you for the recipe. God bless you :)

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MMJNANA

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Pell City, Alabama, USA

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Reviewed: Mar. 27, 2007

This reminded me of lemon cakes that used to be brought to church suppers. I made it for my Mom, who loves lemon anything, and she said it melted in her mouth. I used 1/2 cup oil and 1/2 cup applesauce and fat-free, sugar-free instant pudding mix. I made a little extra glaze because we like for it to soak in & around the cake. I used Sprite and love the lightness that it lends to the texture, and I used a Duncan Hines classic white mix. Just a great, classic recipe--thanks so much, Missy!

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