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!

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.

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!

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.

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.

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

great cake!

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!

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.

This is a fluffly lemon chiffon cake. I used AP flour and slightly less sugar. I subbed almond milk for the milk and added the lemon zest and juice of 1 lemon. Delicious! I used the Lemon Icing Recipe from this website, and they were a great combination. 2 cups cake flour 1 1/4 cups white sugar 3 teaspoons baking powder 3/4 teaspoon salt 3 egg whites 1 cup milk 1 teaspoon lemon extract 1/2 cup shortening

This cake turned out really nice adding some extra lemon juice and zest. It baked up beautifully and had such a yummy lemon smell coming out of the oven. The taste did not disappoint. Only small complaint is I thought it was a little dry, but everyone raved and the flavor was wonderful.

Excellent! I prepared this as a stack of mini-Bundt cakes. Like most other reviewers I thought the recipe on its own would not be lemony enough so I zested an entire lemon into the batter, added a few teaspoons of lemon juice, and frosted it with a frosting that also used fresh lemon juice. When life hands you a lemon -- make this cake! :)

this cake was very moist and spongy, however the lemon effect was hardly there. It was not as 'lemony' as i would have wanted, so i used a lemon frosting. I've not tried this recipe again but maybe a little more extract would help?

My bad. I greased but did not flour the cake pans. And I used all-purpose flour. It did not singularly come apart from the pan. So I used it as a basis for a bananna split cake, layering the cake, vanilla pudding, strawberries and banannas. The cake itself was divine. I should have floured the cake pans.

This is a really good cake, I served to my family and they all loved it. I followed the directions and used two 10 inch cake pans along with the Lemon custard filling from the "Lemon cake with Lemon filling, and Lemon butter icing recipe, and sprinkled the to with powered sugar. Chilled it and served for dessert! Will make again!

these are fabulously light & moist! i think you could sub almost any extract for the lemon and have fantastic results...vanilla, almond, they'd all be just as good if you don't happen to like lemon. i did make these as cupcakes and baked them for about 12-15 minutes and they came out perfect. I frosted them with the lemon icing from this site and they were simply delightful. yum, yum. :)