I would add more yogurt to this recipe to ensure moistness, but otherwise, a delightful cake.

I halved this recipe since I didn't want to have too much, and it made a decent-sized sheet cake. To make it healthier, I substituted 75% wheat flour and 25% all-purpose. As for the egg whites, I had to look it up - if whipping by hand, always use a large and perfectly clean, dry bowl, metal or glass; let the egg whites get to room temp; don't let even a little yolk get in the whites; and stiffen them with some salt at first and a quarter way through beating them, a few drops of lemon juice or cream of tartar. Although I couldn't get the whites to stiffen completely because I accidentally got some yolk in, it still peaked well enough after about 10 minutes. Lastly, I added the juice of 1 normal-sized lemon and the zest of 1 1/2 lemons, which is far more than the recipe calls for but gave it a strong lemon flavor. The cake came out perfectly moist and was great glazed with a lemon (juice and zest), sugar and butter mix.

Very nice, but a bit dry.

I was looking for a simple, tasty and moist lemon cake recipe...and this was not it! I thought I'd try it since most of the previous reviews were so good, but as a seasoned baker I was very disappointed. I did not get any compliments on it from my family who usually love whatever dessert I make. Like some of the reviews before, I agree this is not a moist cake. It also did not have enough lemon flavor...the lemon rind and juice should probably be doubled.

I found this to be on the dry side. Admittedly I may have over baked. But what I did not like about this cake was the mouth feel. It has an almost fatty/greasy feel in my mouth. I can see it has potential but as it was written, or at least how I made it... I did not like it.

Needs more lemon, I think. Otherwise, it's decent. Not excellent, but not bad. Worth making, I suppose.

I am sorry but this cake was on the dry side and extremely eggy. Needed way more lemon flavor as well. Was quite a bit of work too for the little reward. My husband said it was just OK.

I have changed my mind about this recipe. I followed the suggestions like using half butter and half applesauce, I used lemon yogurt, I doubled the lemon zest and lemon juice and I iced it with lemon icing and it came out moist and a wonderful lemon flavor. I usually don't comment after I do so many alterations, but this one turned out a real winner with the changes...moist, nice lemon flavor and the lemon icing was the "icing on the cake!"

I doubled up this recipe and baked it as a 6" and 10" round for a wedding cake, and filled it with a raspberry filling. It was a huge success. Very good. Durable, and yet light, and stays wonderfully moist.

WOW! I halved this recipe and it turned out really well (and moist!). For the halved recipe, I used the zest and juice of three lemons. Other than that, and the cooking time, I followed the recipe.

I followed the recipe but I really missed the lemon flavour and it was a little dry, too.

Moist and delicious! Takes a little time to make, but worth it! I added 1/2 teaspoon lemon extract to pump up the lemon flavor. It was still a mild lemon taste, but it's yummy! Thanks!

Brilliant recipe! Made a lemon icing for it and it was a big hit.

this cake was great, not dry at all. i baked mine in a bundt pan. i used lime juice and lime zest because i didn't have any lemons. i added 2T extra juice. next time i will bake it for 5 min. less.

This was okay. I made a lemon-yogurt sauce to pour over the top.

Very tasty and light, but a bit dry.

The lemon flavor really bursts from the cake. Very clean tasting, light. Very difficult to stir together after the egg whites were added. Not sure the taste warrants all the effort involved. Is even better if you mix 1cup of confectioners sugar with 1 1/2-2 Tablespoons lemon juice and you drizzle it over the top after it cools completely.