Reviewed: Nov. 1, 2009

A beautiful and delicious cake!! I only gave it 4 stars because I did make some changes, based on other reviews. Instead of 1 cup of plain yogurt, I used two 6oz cups of lemon yogurt (I used Stoneyfield Farm, because it's not as sweet as some others, but that's just personal preference). I also didn't measure the amount of lemon juice or zest, just used the juice/zest of three lemons. My husband thought it was a little TOO lemon-y, but our guests loved it. I baked in in two round 8" pans, and layered it with strawberry preserves. DELICIOUS! The only complaint I have is the amount of dishes I had to do afterwards because of all the mixing bowls!

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rceklarc

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

First off, Paige, I am proud of you for trying this recipe at your age! You rock. It is always a pretty good idea to stick exactly to the plan, and if you ever do this again, if you will try that, I'll bet it turns out as magnificently as mine did! I LOVE THIS RECIPE!!!! Also, I am still incredulous that an ADULT baker left OUT the lemon zest, then complained this did not taste lemony enough! What a hoot! This cake is outstanding! Thanks so much for posting it!

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PORTIANAY

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Winchester, Kentucky, USA

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Reviewed: Aug. 17, 2009

I followed the dierections as exactly as I could. I forgot to seperate the whites and the yolks but managed to get about half of the yolks out. I baked for fifty minutes. I'm only 13 and I made this with my sister, who's 9, and it wasn't hard. Though it does take a little while. Everyone loved it but I thought it was a little too much like cornbread. Next time I might do more zest or lemon juice. I had it plain, no icing, and next time I was thinking of doing an icing or a glaze. Great recipie. Thanks! -Paige

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paigey

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Aug. 14, 2009

I loved this cake! I did cook it for only 50 minutes as per suggestions and it turned out well. I thought it was not a very sweet cake and was perfect. I don't like super sweet cakes. I would suggest more lemon zest or a little more lemon juice if you especially like lemon as the lemon flavor was light. I topped it with a frosting of mixed whipped cream, lemon zest and powdered sugar. I did substitute buttermilk for yogurt, but that's a pretty even substitution (and it was what I had around). Great job Carol!

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firegirl

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Athens, Georgia, USA

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Reviewed: Jul. 20, 2009

My husband loved this, thanks.

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SARA

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Reviewed: May 26, 2009

Light and lemony and just perfect for a warm cup of coffee and a good book! I used margarine istead of butter and it came out fine. I also drizzled a simple powdered sugar/lemon juice frosting on top and the extra tanginess was just lovely. Yum! Love it!

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Yiouli

Cooking Level: Intermediate

Home Town: Nicosia, Nicosia, Cyprus

Living In: Athens, Attica, Greece

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Reviewed: May 11, 2009

A fair amount of work compared to some cakes on this site, but definitely worth it for taste and because it's different. I used lemon icing, from this site, to top it and it was a delicious and different birthday cake for my husband. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: May 5, 2009

just delicious fresh for any time ¡¡ everyone loved it

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jimena

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Reviewed: May 4, 2009

I made this cake for my son's class toga party. Everyone loved the cake and the teacher had 3 slices. He said the cake was one of the first dishes to be eat up. I also made a cake for home. The only changes that I made was to use lemon yogurt instead of plain and to add more lemon juice. It was fantastic! This recipe is a keeper!

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Muffin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Frisco, Texas, USA

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Reviewed: Apr. 6, 2009

Cut the serving size in half, but left the lemon zest and lemon juice amounts as they were. Used lemon yogurt. Turned out wonderuful! Moist and lemony, not too tart! Will certainly make this again!

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

this was really superb...i tried the suggestions from the various comments here and it was really fantastic.Thanks

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anja

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Reviewed: Mar. 11, 2009

I followed the recipe to a tee and it was just shy of being 100% perfect, in that the lemon juice and zest, in my opinion, could have been increased. I will also add lemon extract as well as previous reviewers have done. However I still will give it 5 stars. The texture of the cake was incredible, and I received so many complements! I will definately bake this cake again.

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Dee Blues

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 11, 2009

Yummy!!!

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Prodro

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Reviewed: Jan. 4, 2009

We used 2 cups of lemon yogurt and added 1 tsp lemon extract as well. The result was fully cooked at 55 minutes. It was moist, dense, lemony, and satisfying. But...a simpler recipe may also have yielded a nice lemon cake.

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abeyer42

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Reviewed: Dec. 6, 2008

I ROYALLY MESSED THIS UP!!! I did everything right except for 1 thing. After cleaning up the kitchen and making my baby a bottle, I found the cup of butter in my microwave. With this in mind, it tasted more like of a lemon bread than a cake. It still tasted good after I put some "buttery, powdered sugar, lemon oil" icing on it. I'm making this for my family's Greek theme Christmas so I'm glad I did the mistake now than later. ***UPDATE*** My husband came home and said it was a really good bundt cake.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Nov. 25, 2008

This was a terrific lemon cake - very light. I made it in two round cake pans and made a thick (think lemon curd thickness) lemon sauce and a raspberry sauce that I mixed with prepared Dream Whip and layered it with these two - raspberry in between and lemon on top. Had to keep in the fridge, but it was delicious!

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ELFLADYJO

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Reviewed: Nov. 11, 2008

Some of the negative reviews almost deterred me from making this cake, but I am glad I made it. The cake turned out moist and light and delicious. Only changes were to replace butter with 1/3 each of canola oil, margarine, and applesauce; double the amount of zest and juice; use only 3/4 of the sugar; and beat the egg whites just before folding into the rest of the batter. Also, I halved the recipe, which made a fairly large cake--easily 8 to 10 servings. I used a round silicone pan, and the cake was perfectly done in 25 minutes, though I did check first at 20.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 4, 2008

I took the suggestions of other reviewers and doubled the yogurt, using 1 cup of lemon yogurt and 1 cup of plain yogurt. I also increased the lemon zest and added 1 tsp of lemon extact. This gave it such a wonderful lemon flavor. I also used a recipe for a raspberry filling and it was delicious with the lemon flavor of the cake! I finished the cake with a lemonade frosting and garnished it with candied lemon slices. This was for a baby shower and it was beautiful in presentation as well as in taste! This is a winner!!!

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djm in Atlanta

Cooking Level: Expert

Home Town: Alpharetta, Georgia, USA

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Reviewed: Aug. 13, 2008

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

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greekgirrrl

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Mount Pocono, Pennsylvania, USA

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Reviewed: Jul. 5, 2008

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.

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daleka

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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