Reviewed: Mar. 15, 2012

Easy, good and moist! I cut on calories by substituting melted light margarine for the oil, Sprite Zero for the soda, and sugar-free pudding mix. It turned out wonderfully. Thanks for sharing!

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Reviewer:

Leslie

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

This is very good and moist! I had a really hard time finding lemon cake mix, and when I finally did it was a 15 oz. box, but I left the rest of the ingredients the same and it came out fine. This had great lemon flavor but I like it a little bit stronger so next time I'm going to add some grated peel.

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Reviewer:

MAG'S MOM

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Cooking Level: Expert

Reviewed: Feb. 11, 2012

Absolutely fantastic, followed recipe, though it took longer to cook, but that was okay. I found a lemon creamcheese glaze recipe from someone else that reviewed this recipe and the combination was to die for. Everyone loved it. Great recipe!

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Reviewer:

sgawron

Reviewed: Feb. 9, 2012

This cake was delish! I didn't have lemon pudding, so I subbed vanilla pudding and added a tsp. of lemon extract and it turned out fine! Also made a glaze using 1 cup confectioner's sugar, about a tblsp. milk, and 1 tsp. lemon extract. Next time I will make sure I have fresh lemons on hand so I can use the zest and juice instead of the extract. Also, as with many other reviewers, I had to cook mine for about 50 min. My family raved and that cake was gone in 2 days flat! Will def make again. Thanks for the awesome recipe!

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Reviewer:

MAGG0214

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 1, 2012

I had a lemon cake mix in my pantry that was getting pretty old, so in an effort to use it up and get rid of it, I made this recipe. I did as another reviewer suggested and cut the oil back to 1/2 cup. I also added about 2 T. of poppy seeds. I finished the cake with a glaze of confectioner’s sugar, lemon juice and lemon zest. Very good, nice and moist!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jan. 19, 2012

I am rating this based on the change of oil to 1/2 cup. It was perfect with the change. It was not heavy but not super light, instead the perfect crumb for a bundt cake. I did use vanilla pudding with the lemon cake as that's what I had on hand. I will be making this again. My grandma was in love with it. I topped it with vanilla glaze from this site.

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Reviewer:

sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

Living In: Excelsior, Minnesota, USA

Reviewed: Jan. 1, 2012

So good! Outside is slightly crispy and inside is moist! made a lemon icing by using 1 cup powdered sugar, 2 tablespoons lemon juice, and one teaspoon almond extract. So easy!

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Reviewer:

emp

Reviewed: Dec. 25, 2011

I made a lemon glaze to place on top. Good recipe!

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Reviewer:

lorna129

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Nov. 27, 2011

Delicious, and so easy. I made a simple glaze with the juice of one lemon and confectioner's sugar until I got the consistency I wanted. I also increased the cooking time by 10 minutes. Will definitely make again for the holidays!

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Reviewer:

Jean

Reviewed: Nov. 1, 2011

Super moist, super easy and everyone loved! I used diet Sierra mist because it was all I had and was worried after reading some reviews that the cake tasted like chemicals. It did not and was delicious! I used "pudding in the mix" cake mix so I upped the temperature to 350 degrees after reading some reviews that it did not bake well at the lower temperature. It was perfect and everyone loved it.

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