Reviewed: Nov. 10, 2009

This tastes just like the lemon cake Grandma used to make when I was a kid. It might sound strange, but we used to put a hunk of cake in a bowl, pour milk over it and eat it with a spoon. Yum! LOL. Thanks for posting this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

METROWESTJP

Cooking Level: Expert

Home Town: Burlington, North Carolina, USA

Living In: Altamonte Springs, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2009

This is a great cake...just finished eating a piece still warm from the oven. I did add lemon zest as well as a teaspoon of vanilla to the icing. For the cake, I included 1 tsp. real lemon extract in place of part of the water. It's a wonderful cake. I may try experimenting with the icing the next time I make this because there WILL be a next time! Thanks for a great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maletta

Cooking Level: Expert

Home Town: Maysville, Kentucky, USA

Living In: Tollesboro, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2009

Excellent. I loved the tang of the real lemon used in the glaze. A thin slice is very satisfying. I left out the food coloring. Even though the glaze was runny I preferred it to a thick sugary shell-like glaze.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cherrys

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

i made this cake over the weekend and while i loved it and everyone else seemed to like it, i thought it was a little overwhelming. i think next time i'm going to try using a regular yellow cake mix instead of the lemon cake mix.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

btrflyleigh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2009

I am going to do something I totally hate that is change the recipe and rate it b/c then it really isn't the posted recipe you are rating but your recipe anyway I never have luck baking homemade cakes especially bundt cakes so I used a lemon cake mix and made the glaze as posted. I let the cake cool for about 10 minutes in the pan than turned it onto a wire rack I put serving plate under the rack to catch the drips and spooned the glaze over top there is way too much glaze but that could be b/c I used a cake mix anyway I just kept respooning the dripped glaze over the cake. Served it at a family bbq and got rave reviews the cake is so good thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2009

This was very easy to make and was a big success for a pot-luck party we went to. Love the lemony flavor! I didn't change anything with the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2009

If you're looking for tangy lemon flavor, choose this recipe! A tip: If using a bundt pan, poke holes in the crevices (as opposed to the crowns) and pour half the glaze. Then, add another cup of confectioners' sugar and a drop of food coloring and pour the rest. This gives a thicker, more colorful glaze. Since my young daughter requested this for her b-day, I topped with multi-colored sprinkles. You could add something a bit more sophisticated (lemon wedges?)if serving adults. A keeper!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MYMAGICWORD

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2009

I baked this cake for Easter. I followed the recipe and it turned out TERRIFIC, my family & friends loved it so a friend asked me to baked this cake for her to give to her mother for Mother's Day. (GREAT recipe)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reese

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2009

My grandmother used to make this cake each year for my birthday and I miss it! The only difference is she would use lemon flavored instant pudding mix, not geletin. This recipe is amazing!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pjhd

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2009

Just what I was craving!! LOVE the lemon glaze.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Suz

Cooking Level: Intermediate

Living In: Faribault, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2009

i love this cake. it seemed to get moister and more lemony with each day. i cut the oil to 1/3 cup and next time will try it with egg beaters to make it even lower in fat and calories. also skipped the butter in the glaze. i used a bundt pan but next time will use 9x13 for better distribution of glaze.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shellyzanella

Living In: Stayton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2009

This cake turned out very light and the glaze added a tangy lemon taste. It does have a little bit of boxed taste so next time I'll make it from scratch. I made some changes to the original recipe above. I altered this recipe to the one on the Duncan Hines box. I used instant vanilla pudding instead of jello. I used a dark bundt cake pan instead of the 9x13 and baked on 350 for 60 minutes. I only added 1/3 cup oil but 1 cup of water. I replaced the water in the recipe with additional lemon juice. Can anyone tell me why it calls for the butter in the frosting?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lilsquirrel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

I omitted the water and used fresh lime juice instead of lemon juice for the glaze.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

angelmichelle

Cooking Level: Intermediate

Living In: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

I used orange juice in place of water. I also used real lemon juice for the glaze, it turned out really moist. Will make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tinkerbel221

Cooking Level: Expert

Home Town: Robertsdale, Alabama, USA

Living In: Foley, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2008

This cake is so good. Moist,and delicious I will be making over and over. I did add some lemon zest in the cake and also in the glaze. yummy in my tummy :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gerdi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2008

pretty good cake, very moist. i used yellow cake mix and it was slightly lemony. my family loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2008

I don't even usually like lemon desserts, but my husband wanted a lemon cake for his bday. I ended up eating the majority of the cake...this recipe is really awesome.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BAMBI1227

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2008

Loved this cake! I only had lime jello on hand and it tasted great. I added extra zest and juice to the glaze (I love tangy citrus) and first poked some holes in the bottom of my bundt cake and poured over, then flipped the cake over and poured the rest on top-super yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2008

Followed the recipe as written and loved it. It has quickly become my daughter's favorite. Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Toasty Mama

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2008

This exceeded my expectations from a cake mix. No artificial cake mix flavor! I made the cake, just as written, in a Bundt pan. I left out the water in the glaze, which I brushed on with a pastry brush. This is moist, lemony and delicious. My only criticism is the bright yellow color, which advertises "artificial."

Was this review helpful? [ YES ]
22 users found this review helpful