Reviewed: Jul. 15, 2009

Changing my review because these tasted a lot better the next morning. ...Ok but definitely not spectacular. Cake doesn't have much of a lemony taste but the texture is actually pretty good. Probably perfect if you like your cake with only a light lemon flavouring. Icing is delicious but a bit too sweet for my liking. Perfect lemon flavour but I think these would have been better if the icing was made of a icing sugar/cream or icing sugar/cream cheese mix.

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snakemagic

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Reviewed: Jul. 4, 2009

Quite good, but I prefer more lemon flavor and adjusted it accordingly. First time I made it, an Argentinan lady asked for the recipe so it must be good.

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jun. 23, 2009

Exceptional quality. I made these, following the recipe exactly, when we had company over to celebrate my son's baptism...got rave reviews! Such great texture, and crisp, fresh flavor. I definitely plan on making these again!

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bakesabunch

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Reviewed: Jun. 20, 2009

These were so good! I followed the recipe exactly, and they were fluffy, moist and delicious. The lemon taste was not too strong--I could even have put more zest in. I had to double the frosting.

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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 17, 2009

i made this for a bridal shower, although i am typically not a lemon fan, it is what the bride requested. i used this for a cake, substituted soy milk in the frosting, and only added lemon juice for consistency (and skipped the zest in the frosting). this had a very light taste, and was a hit at the shower. even i wanted a second slice. this will definitely be my new lemon cake recipe.

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aliciabakes

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Reviewed: Jun. 14, 2009

Subbed lemon juice for the vanilla and used buttermilk instead of sour cream. Made my own icing of lemon zest, juice, softened butter, and icing sugar. These were very good, but be sure not to overfill the cupcake tins or they will sink in the center.

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Rachel Haley

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Reviewed: Jun. 3, 2009

Absolutely delicious! The frosting is tart and sweet, perfectly matched to the light and airy lemon cake. I added yellow food coloring to the frosting, and decorated them like plaid for a "Flannel Party."

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Lovely Rita

Cooking Level: Beginning

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Reviewed: May 30, 2009

These cupcakes are amazing!!

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hannah

Cooking Level: Intermediate

Living In: Issaquah, Washington, USA

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Reviewed: May 29, 2009

These cupcakes are amazing! Not too sweet, and the texture is beautiful. I actually used 2 cups of plain yogurt (Trader Joe's organic, which is very thick yogurt) instead of sour cream. Even the batter is silky to the touch when putting it in the muffin tin. I only have 2 muffin tins so had to wait for one batch to finish while the rest sat -- I was nervous but they all came out perfect. I will buy more muffin tins just for this recipe!

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honeybee

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Reviewed: May 27, 2009

This was such a great recipe! The light lemon flavor was very refreshing, but the texture was also buttery like a poundcake. The icing added a perfect finish, not too sweet nor too tart. I used some leftover batter in mini-loaf pans and shared them with friends who wanted the recipe for themselves. So yummy!

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aea

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Reviewed: May 20, 2009

I was so excited to try out this recipe after reading all the other reviews. I guess I messed something up along the way, because these cupcakes weren't that great. Decent - just not 5 stars worthy.

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wrygurl

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Reviewed: May 8, 2009

They were very moist and rich. Pretty good recipe

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Lauren_Woolley

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Reviewed: Apr. 30, 2009

Good recipe. I added twice the amount of lemon peel for added lemon flavour. The sour cream made these really moist.

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cakist

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Reviewed: Apr. 26, 2009

These were really good. I used a cream cheese frosting flavored with lemon juice that was amazing on them!

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yummies

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Apr. 20, 2009

This recipe produces moist cupcakes with the perfect light, fluffy texture. However I rate it 4 stars due to the fact that the lemon flavoring left me wanting. I changed the recipe by adding 2 teaspoons each of lemon extract and orange zest, and I changed the 2 teaspoons of lemon zest to 1 tablespoon. I also did not use the frosting recipe. But overall, these are the best lemon cupcakes I have found so far.

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Janice

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Reviewed: Apr. 17, 2009

Great recipe. I also added a dollop of a cream cheese-lemon zest-lemon juice-1/4 c. sugar mixture to the middle before baking. It's a nice creamy surprise that makes this already moist cake even more decadent. If you like lemon, this is the right recipe!

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bonniemo

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Reviewed: Apr. 16, 2009

these were very good.. if you love lemon. they are definitly very lemony, especially the frosting which i made as written and kept adding more ingredients til i had enough for the cupcakes.

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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Apr. 13, 2009

This was a hit at my Easter dinner. The only thing I differetly was add extra lemon to my batter.

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Amber

Home Town: Bowie, Maryland, USA

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Reviewed: Apr. 11, 2009

I made this as a cake instead- there was more than enough batter to make a 10x2 cake and 6 cupcakes. I don't overfill my cake pans- hence the 6 cupcakes. As a rule, I never make the icing have the same taste as the cake. I used a buttercream icing (5 cups conf. sugar, 3 sticks butter, 3-4 tbls water, 1 tbs meringue powder, 1 1/2 tsp vanilla) for the filling and frosting and enough leftover to decorate the cake. The cake was moist with a light lemon flavor. Perfect! Received rave reviews!

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