Reviewed: Apr. 30, 2013

This is certainly one of the best cakes I have ever tried. I didn't have time to refrigerate any of it for 3 hours, so I used lemon curd from England for the filling. The cake was amazing. I also added lemon zest to the cake and a box of dry vanilla pudding mix. I kept the icing as it is originally. I'd make it with the described filling if I didn't have excellent lemon curd. The resulting cake is small, but just right for eating up in a few days.

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Reviewer:

Cameron

Cooking Level: Intermediate

Reviewed: Apr. 9, 2013

Wow!! This cake is Excellenr! Moist not to dense The Absolute best texture!! I dont even like lemon an I love this cake! I did use cake flour had some extra blackberries so i decided to add them in yummy!!! I didnt use the recipe frosting I just whipped up some homemade whipped cream omg! The Bomb!!!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Mar. 21, 2013

I made only the frosting from this recipe to frost coconut cupcakes. It was really easy and delicious! I added another small squeeze of the lemon into the frosting after I had mixed it up, because I wanted a little more tartness to counter the sweetness of the coconut. It was really easy to spread, and frosted 22 cupcakes. After frosting the cupcakes, I topped them with toasted coconut. They were fantastic!

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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Stafford, Virginia, USA

Reviewed: Mar. 10, 2013

i used whipped cream with lemon zest and juice for the topping, ... overall its a great recipe , especially the filling

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Reviewer:

Atty Khan

Cooking Level: Intermediate

Reviewed: Mar. 5, 2013

I made exactly as directed and it came out perfect. As others mentioned, you have to make the filling first and fridge for three hours so plan ahead. I baked four thin cake rounds instead of trying to cut two in half. I also made double the frosting but only needed maybe 1 1/2, felt like a waste throwing all that out. I almost detoured from the recipe and added lemon to the cake as i noticed it was a white cake, but I'm sure glad i didnt because the icing and the filling were very lemony by themselves.

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Reviewer:

JMANNING

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Jan. 31, 2013

I added lemon juice to the cake and a little extra to the frosting, subbed flour for the cornstarch and it came out super tasty! I only let the filling set for an hour and a half in the freezer, stirring it every so often before I put it on the cake for times sake, it came out just fine. I was very happy with it and put a little on some meringues I had on hand from the egg whites (didn't wanna waste em), it was super tasty there too. My boyfriend's friends all loved the cake and demanded more when I made it for them

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Reviewer:

Kundra

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Reviewed: Oct. 25, 2012

This was an easy tasty frosting to make. I made it for some Lemon cupcakes and they compliment each other perfectly. Not too lemony, just the right hit. Thank you.

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Reviewer:

AngieM

Reviewed: Oct. 18, 2012

Wonderful lemon cake! I followed suggestions to use cake flour, reduce powdered sugar in frosting and add lemon juice in cake. I also added yellow food coloring in the frosting. Great lemon taste and I will make again

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Reviewer:

D Mack

Reviewed: Jun. 10, 2012

Cake is too dense and does not rise. Lemon filling was overly tart.

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Reviewer:

PATRJ

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jun. 8, 2012

Outstanding. Use Meyer lemons if possible - it will make a difference. I make this every year for my husband and father's birthday (they both love lemon goodies!)

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