Reviewed: Aug. 15, 2008

I love this cake. I followed the recipe except the sugar free pudding, I am anti-artificial sweetners. I did two 9in rounds and layered. My coworker loves lemon and strawberry so I put frosting in middle, topped with fresh strawberry slices, added second layer and frosted the entire cake and lined the top edges with fresh sliced strawberries. I also added the lemon zest, and it was awesome!!! Everyone at work devoured the cake :)

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Jenny

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Reviewed: Jul. 5, 2008

Delicious!! Used lemon cake mix (and the lemon pudding!)...perfect - you HAVE to use lemon cake mix. Also, we like to eat cake cold, it really is so good right out of the fridge, you've got to try that. Made an American flag on top w/ strawberry slices and blueberries for the 4th of July yesterday...so cute! :) My sister said that this is now her favorite cake of ALL TIME!!

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CookinginFL

Cooking Level: Expert

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Reviewed: Jun. 20, 2008

This was very good - I loved the texture of the cake.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: May 31, 2008

Delicious! Followed the recipe as shown and it turned out great. I used two square pans - Excellent!

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F18NavyWife

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

This cake never fails to be moist and delicious, even when you substitute the instant pudding mix flavors for something a little different.

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Gina

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2008

I did not make the frosting that goes with this cake, but the cake part was very good! You would never know it's low fat :) I might try next time with a lemon cake mix for more lemon flavour. I topped with Lemon Icing from this site.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

This was a very good (not great) recipe. I used a lemon cake mix like others had suggested and even replaced some of the water with lemon juice. This gave me a great lemon flavor. The cake was moist but the texture a little off for me, probably because its a "light" cake. Overall good.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 12, 2008

This cake is amazing and refreshing. Extremely easy to make and i discovered it's super tasty either warm or cold (we couldn't wait till it comletely cooled)

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Detria

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Feb. 2, 2008

This cake is wonderfully refreshing! The batter is thicker than "cake" batter - but don't worry - it comes out very moist. I cooked in a 13 x 9 pan and it was fine. I've tried it with lemon cake mix and it was great. Do add the lemon zest to icing - it really makes a great difference!

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Lara

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Colleyville, Texas, USA

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Reviewed: Sep. 28, 2007

This cake is so easy, and turned out very moist and delicious! I used lemon cake mix with lemon sugar-free fat-free pudding mix, and the lemony taste was just right. Instead of using this frosting, I whipped up a batch of the Luscious Buttercream Frosting on this site and added 1/2 tsp. lemon flavoring and a touch of yellow food color. It was SOOOOO good!

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Lisa C.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Sep. 25, 2007

my family raved. this was an easy recipe and it was gone in the first day.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 12, 2007

I made this cake for a Fourth of July cook-out and put fresh blueberries on the top with a red star in the middle. Everyone thought it looked great and tasted delicious! This definitely a keeper!

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Mikki B.

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Reviewed: Aug. 29, 2007

Wonderful! I tried it both ways, using a lemon cake mix is best.

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sunphlowers

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Reviewed: Aug. 20, 2007

Very good. Will try lemon cake mix next time. Definitely a keeper!

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chicupfront

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Reviewed: Aug. 13, 2007

Hi, I made this cake today. I found the Lemon topping i put on it as prescribed by the recipe was very nice and refreshing, but i found the cake it self was not all that fluffy or diffrent when I added the pudding then if I would just made the cake regular from the box and added the whipped cream/lemon extract topping. It was okay nothing to die for.

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UmmMubarak

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Reviewed: Aug. 3, 2007

It was my first time baking a cake, and it turned out DELICIOUS! Everybody in my family loved it! I used 2 lemons (zest and juice) instead of lemon extract. I also made lemon curd for filing. I would definitely make this again!

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22ladybugs

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Reviewed: Aug. 1, 2007

I made this for my fiance's birthday, and we both loved it. I used lemon cake and all lemon pudding, and sliced strawberries over the top. Really delicious, and easy to make! It's also a bonus that it's lighter in calories than most cakes!

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Skivvy

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Reviewed: Jul. 30, 2007

This cake turned out GREAT. My whole family loves this cake, and it is very low in fat and calories. :) I did what everyone suggested and used a Vanilla cake mix instead of a Yellow one. Absolutely wonderful! Lemony and delicious!

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Cheligurl

Cooking Level: Intermediate

Home Town: Laguna Hills, California, USA

Living In: Van Alstyne, Texas, USA

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Reviewed: Jul. 30, 2007

This is a truly wonderful cake. Any person who would rate this cake only 3 stars probably didn’t cook it correctly! I used a lemon cake and vanilla pudding for the frosting. I do not have lemon extract, so I used zest and fresh juice of 2 lemons. If you are substituting for the extract, it is important to taste the frosting and make sure it is lemony enough. If not, keep adding zest and lemon juice until it is. I split the cake into 2 layers and sprinkled yellow non-parielles all over the top and served each piece with a fresh raspberry. (See Photo.)

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