Reviewed: Nov. 1, 2009

Great cake..maybe a teeny bit dry. You have to use some sort of moistening icing or frosting to moisten it up - like a lemon curd or a syrup or something. But it had a great taste and got tons of compliments. Freezes and decorates well.

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eadaoin

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Reviewed: Sep. 27, 2009

This had to be the moistest cake I have ever had!!! I made this for my Dads birthday and everyone was raving about how moist it was and how wonderful it tasted. I added a little more lemon and topped with a lemon glaze....thanks for the recipe!!!

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Mrs. Gandee

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Reviewed: Jul. 21, 2009

Good flavor and texture. I increased the lemon extract to 2 tsp. I also didn't have any cake flour so I just decreased the amount by about 3 tbsp and used all purpose.

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Kendra

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

for those of you who said this cake was great for me the exact opposite I have never had so many problems with a cake as with this one ohhh and super bland also no where near enough for 2 8" pans only enough for one I make alot of cakes and this was for my 3 yr olds b-day I was so glad I tried it today instead of on sunday the day of the party...

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Alexandra

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Reviewed: May 18, 2009

Absolutely delicious! I've been looking for a good white cake recipe, and this is the one I'll stick with. I used almond flavouring instead of lemon and made cupcakes with the batter, topping each cupcake with some almond slices before baking and topped them off with a sprinkle of icing sugar afterwards. Seems like a very flavour-versatile recipe - I'm going to try lemon, orange, banana and plain vanilla in the future as well. And the cake was SO fluffy and moist - just like a Duncan Hines mix but better-tasting and not full of chemical garbage. Wonderful.

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RACHELBECK

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 16, 2009

would have liked to have rated this 4.5 stars...only reason not a 5 is that the lemon flavor is not as intense as needed...I used lemon juice and next time will add more...I will also use zest next time...didn't because I had made a lemon filling that was quite zesty and did not want to overpower the cake. This batter is wonderful. Cake was slightly less "fluffy" than I wanted, but a friend said it was fabulous! She doesn't even really like lemon! Will bookmark this one...I think a double recipe making at least 3 layers; cake would hold up to spliting and would be beautiful with multi-layers filled with a lovely lemon curd or filling. I was also thrilled with the simplicity of the recipe. Thanks! a keeper.

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liketobake

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Reviewed: Mar. 24, 2009

Excellent recipe and wonderful direction! I love to bake, but have always failed at cakes. I gave up years ago. But something stirred me to try this one, and it was a raging success! I opted for coconut flavoring and a light glaze to finish, and still it was divine. Thank you so much for this recipe! My kitchen has been my laboratory ever since I made this cake, and I'm loving every minute of it!

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Bekzors

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Reviewed: Mar. 24, 2009

I made this for my husband's birthday and it was fantastic. The only change I made was I added the zest of one lemon for extra lemony flavor. I iced it with a lemon cream cheese icing and used lemon jelly slices for decoration. It was a huge hit. You could easily substitute lime or orange for the lemon for variety. I will definitely make this again.

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stoopid

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Reviewed: Jan. 11, 2009

What a great, light cake! Perfect for warm weather when you don't want anything dense and heavy. Mild panic when I realized my lemon extract was actually banana extract, but I used 6T lemon juice and it was perfect. Great lemony aftertaste! (I also used butter instead of shortening.) Thank you for the recipe!!

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Sue

Cooking Level: Expert

Living In: Saint Cloud, Florida, USA

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Reviewed: Dec. 7, 2008

Very yummy! I used the fresh lemon juice and lemon rind like other people had suggested. I also added poppyseeds because I had some and figured I should start using them up. They added a nice crunch to the cake. I cooked it in a bundt pan because I was running short on time and figured it would look nicer in it than in a plain pan. After it cooled I just drizzled a glaze over it. (1 cup icing sugar, and the juice and rind from half a lemon and a little water to make it a little more porable) It turned out really well with a nice tart lemon flavor. This recipe is a keeper for sure.

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karvander

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 21, 2008

I substituted 2 cups of Pamela's Baking Mix for the flour and baking soda in this recipe to make it gluten free. It turned out moist (a nice quality when baking gf) and delicious. Nobody knew it was gluten free. My only issue was that it sank in the middle but a little extra frosting took care of that!

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Tina G

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jun. 11, 2008

I took the other reviews into consideration and made this with the juice and zest of one lemon. It was great but would have been fine with even a little bit more lemon. I used this for cupcakes and baked them for 15 minutes. I had to double the recipe at the last minute because the batter was only enough for about 18 cupcakes and I was bringing them to a party. I topped them with a homemade cream cheese frosting and garnished with a fresh raspberry - they were a huge hit!

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Maria

Living In: Chicago, Illinois, USA

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Reviewed: May 22, 2008

I made this by substituting the lemon extract with zest of 1 lemon & about 5 tbsp fresh lemon juice. I thought it was a little floury tasting with almost no lemon at all. I like the moistness & texture, but I'll try the lemon extract next time.

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Candi

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Reviewed: Apr. 26, 2008

This was really, really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon, and the shortening with unsalted butter. Oh, and I used skim milk. : ) I'm giving this cake four stars because I felt what really made it amazing (even my father went back for seconds! unheard of!) was the lemon glaze I topped it with (just mix lemon juice, confectioners sugar, and lemon rind) and the lemon ricotta creme I served on the side. The combination was oustanding. For the ricotta creme, I just threw about a cup of ricotta (part skim), tbsp lemon juice, lemon rind from one lemon, 1 tbsp half and half, and maybe 2 tbsp sugar? because you can throw it all in the blender, you can really just adjust to your liking. Wonderful recipe. This is probably the new family favorite!

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Runnincook

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

This is a wonderful, dense, moist cake. I used lime juice and zest instead of the lemon. I used about 4 table spoons of lime juice and the zest from one lime. I also glazed it with a lime glaze. (1 cup icing sugar, 1 tbsp margerine, 2 - 4 tbsp lime juice). It was delicious! Even my boyfriend liked it and he is not a fan of cake. I made this in a bundt pan. It makes a small bundt but because the cake is so rich the size was just right. Oh, I also substituted the shortening for a 1/2cup square/stick of margerine.

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Kristen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 12, 2008

Too dense, no flavor (even when i added exra) and just overall every plain and unattractive.

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Bianca

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 13, 2007

great cake!

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MARY98

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Oct. 23, 2007

Excellent cake-very moist. I made a couple of substitutions. I didn't have cake flour, so I did 1 3/4 all purpose flour, 1/4 corn starch. Also didn't have shortening, so I used butter instead. I used the zest and juice of two lemons instad of the extract (although possibly didn't need that much zest). Only had skim milk on hand, which worked fine. I iced it with a lemon icing and topped with strawberries. Yum!

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SAWOODWARD

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Sep. 30, 2007

Absolutely delicious. I made this for my daughter's birthday. I can't get cake flour here, so I used all purpose. It was beautifully light and moist. Frosted with lemon icing from this site. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Sep. 28, 2007

i doubled the recipe to get 2 10" round pans. I ommited the lemon extract and added 9 teaspoons of lemon juice for the double batch. When it came out however, there was barely any lemon flavour. i really liked the texture of the cake though and that is saying a lot since i hate cake! i would make this again but add way more lemon juice as i dont like lemon extract.

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*Lisa*

Cooking Level: Intermediate

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Lemon Fluff Cake

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