Reviewed: Aug. 22, 2007

I made this for my BIL's birthday cake-he loves lemon. We all really enjoyed this cake. It was moist, slightly dense and lemony. A very nice lemon cake. I added extra lemon zest.

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jlandhen

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 20, 2007

I made this cake for my mother-in-law's birthday since lemon desserts are her favorite. The cake itself was a tad bit dense, but otherwise was wonderful for flavor....not too tart, not too sweet. I will absolutely make this cake again, but will maybe use cake flour next time.

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Minnetonka Mom

Cooking Level: Expert

Home Town: Independence, Iowa, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: Aug. 12, 2007

After reading reviews that many thought this cake was to dense, I substituted cake flour for all purpose flour. As a result, I didn't find this cake to be dense at all. It's also very important to not overmix the batter! Thos two tips should ensure a super light and moist cake. The filling and icing on this cake just couldn't be beat!!

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: May 31, 2007

The moistest cake I have ever made. My whole family loves when I make this!

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MCFADDEN4

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Reviewed: May 29, 2007

For someone that loves lemon everything, I found this recipe to be nothing short of exceptional! The flavor was so intense! Because I was in a hurry over the Memorial Day weekend I used a white cake mix but used 2 egg whites and 1 whole egg instead of only the 3 egg whites that the box recipe calls for. I also used store-bought lemon curd. I did make the included recipe for the lemon buttercream frosting, which was out of this world! I will definitely make this cake again and again. Everyone raved over it, and I was bummed that there were no leftovers!

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Amanda

Cooking Level: Intermediate

Home Town: Fairview, West Virginia, USA

Living In: West Monroe, Louisiana, USA

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Reviewed: May 26, 2007

Great recipe. I am going to double the recipe and make more layers. Very lemony for those lemon lovers!

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Ambassador

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Reviewed: May 19, 2007

terrible recipe....cake was dense & dry, filling was too gooey and soaked into the cake & was way too tart, frosting was good but once cake was refrigerated it hardened and made it hard to eat....won't be making this again.

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southerncook

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Reviewed: May 13, 2007

this cake is great! but sometmes i just use the iceing for choclate cookies or i just use the lemon filling for pies on top of a graham cracker crust! once again...........I LOVE THIS RECIPE!

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lizzy manker

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Reviewed: Apr. 22, 2007

Cake was little dry but filling had great flavor.

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TABIKAT

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Reviewed: Apr. 17, 2007

This cake was a hit at Bunco! It was a perfect blend of sweet and tart! I didn't make the cake from scratch, but instead used a boxed white cake. The lemon curd and lemon buttercream frosting were simple and VERY tasty! I sprinkled the cake with lemon rind for decor!

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PINKTAMI

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Reviewed: Apr. 1, 2007

I wonder if I just did something wrong but both my husband and I didn't care too much for this. The cake itself was really good though but the filling and frosting did not work well for us.

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NIECOLE

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2007

I 11/2 times the recipe and made it in 9" pans. I had plenty of filling and just enough frosting. Next time I will pipe frosting around the inside edge of the layers with filling. I began with makeing the filling and letting it cool while I baked the cake. I did substitute 1/3 cup of the milk for lemon juice. I will try more next time. I love lemon and this cake totally took care of my craving. A really wonderful cake!

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CTMOMOF9

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Mar. 17, 2007

I'm sure this recipe is delicious as written, but I used it for inspiration and here's what I did instead. I used a box lemon cake mix to make two 8 inch round cakes. Left one cake in tact and cut the other in half for a three layer cake. The uncut cake on the bottom, with lemon curd (purchased) spread over it. Then topped with the second layer of cake, and put a whipped topping & lemon pudding mixute on it.(3 oz pkg instant lemon pudding - prepared. Let it set up for five minutes, then blend about 1/2 container of whipped topping into it.) Then placed the top cake layer on and frosted everything using the lemon cream cheese frosting from this site. Plenty of frosting to add decorative piping. I had people who were completely stuffed from a large meal coming back for seconds of cake! It was fabulous!

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WINK7619

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Reviewed: Mar. 17, 2007

I used lemon extract when I made the cake (I only used the cake part of the recipe) and the result was a very nice smelling and tasting product, terrific lemon flavour- but wayyyy too dense, is it supposed to be like that? I thought sponge cakes were supposed to be light and fluffy!

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mayura

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2007

Made this for an office birthday. Got incredible feedback - it was really really good. The only thing I would change is to make more filling and more icing as there was not enough. I ended up making more so I could cover the sides of the cake.

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Jackie L

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Reviewed: Mar. 12, 2007

I used the filling and frosting recipes on a white boxed cake. It was wonderful!

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Todzwif

Cooking Level: Intermediate

Home Town: Jefferson, Ohio, USA

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Reviewed: Jan. 30, 2007

best lemon cake I have ever made! everyone loves it, very flavorful.

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suzie

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 4, 2006

this cake was very good. I Did make a few changes when I made it though. For the cake I added Lemon pudding filling and Lemon extract so that The cake itself would have a Lemon extract. My other change was that I used Lemon extract where ever the recipe called for vanilla extract. I also doubled the cake mix so that I was able to fill my pans a little more so that when I cut the layers in half it would be thick enough for the cut. I would suggest to double up on the icing as well. The original recipe makes just enough, but if you are like me and wish to have enough icing to fully cover the cake like I wanted to, then a double batch would be good. I did have a problem with the way that the filling tasted. To me I could still taste the yolk of the eggs, and I didn't like that , so the next time I would prefer buying a Lemon filling for that part of the cake. I will make this cake again!

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Rika E.

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Reviewed: Nov. 14, 2006

I cheated a little.I used a boxed lemon cake mix then followed your recipe instructions to a T. At first I thought the icing was too sweet but with the tartness of the cake it turned out beautiful. I served this following dinner w/ friends and not a word was spoken durning dessert. After all forks and saucers were handed over to the dish-washer (me) everyone raved about the cake. PERFECTION! Thank you for sharing.

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alykar

Cooking Level: Beginning

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 21, 2006

My niece wanted a lemon cake for her birthday and I used this recipe. WishI could post a pic of her eating it on here! She went straight for the filling and saved the frosting for last! We all enjoyed it. Thanks for sharing.

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