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."

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 23, 2008

YUM! I love lemons and this was a HIT! I did use a package of lemon pudding. I also only made 1/2 the icing (No water, extra sugar for a thicker glaze), and brushed it on with a pastry brush. MUCH better than a whole smear of thick frosting. It was really pretty on my cakestand and was a welcome adition to our Easter Lunch. I will be making this one for years to come!! Thank you!

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KieshaMessina

Cooking Level: Intermediate

Home Town: Ardmore, Oklahoma, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 24, 2007

Very yummy and easy cake to make. I followed the recipe exactly as written, it needs no changes.

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BODIE358

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Reviewed: Nov. 10, 2007

This cake is dangerously delicious. So good we had a hard time stopping as everyone wanted "just one more bite". The glaze was really thin and I wasn't quite sure what consistency it was supposed to be. The cake was delicate and I think it would have been better if it was more like a pound cake.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 30, 2007

A lovely moist cake. Definitely a family favourite.

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mrs smiff

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: Oct. 25, 2007

I did not make the cake part I only made the glaze. I made another cake from this site with Poppy seeds and let me tell you the only thing that saved that cake was the lemon glaze that was the best. I also omited the water and it turned out excellent. I will make this cake next time!! Thanks for a great recipie

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kathy

Cooking Level: Intermediate

Home Town: Mendota, Illinois, USA

Living In: Chino Valley, Arizona, USA

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Reviewed: Oct. 7, 2007

My 17 year old son made this for his cousin since I was away. The glaze even without the water was too runny so he added more icing sugar. We both suggest a spring form pan if you want a round cake as the bundt did not absorb thin or thicker glaze. I decorated it with lemon and lime zest for a prettier look.

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Wink

Cooking Level: Expert

Home Town: Lucknow, Ontario, Canada

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Reviewed: Oct. 7, 2007

The cake was very moist, but not as sweet as I would have liked. I also used a different recipe for the glaze. Over all it was pretty good. I cooke it at 350F amd for 40 minutes.

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Drea

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Reviewed: Oct. 4, 2007

Very moist. Very Easy. Also used pudding instead of jello. Really loved the lemon glaze! TIP: I made only half of the glaze recipe. I spread the glaze on with a pastry brush. It cooled into a NICE glaze.

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ELISAP

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Reviewed: Sep. 3, 2007

Excellent cake! VERY lemony, and such a pretty color. We loved this, and will be making it again for sure!

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FROGMORTON

Cooking Level: Expert

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Reviewed: Aug. 19, 2007

Made this for a friends birthday because chocolate is too rich for her. Everyone at work loved it. 45 minutes and the whole thing was gone. Few changes made were-lemon pudding mix instead of jello and the glaze I just used lemon zest, juice and the powdered sugar. I am personally not a fan of lemon but loved it.

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flutterbyjane

Cooking Level: Expert

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Reviewed: Jul. 23, 2007

This cake didn't turn out especially well. It was tough and spongey and too dense. I followed the recipe exactly, so I'm not too sure what happened there.

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Meghan81

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Mississauga, Ontario, Canada

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Reviewed: Jul. 14, 2007

I followed many who tried this recipe using a bundt pan but did not alter the bake time. This came out very good in flavor but the glaze was too thin. I omitted the water and had cooled the cake, but glaze was still too runny. Will make again but will try adding more confectioner's sugar.

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K.Jean

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

Living In: Middletown, New York, USA

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Reviewed: Jul. 3, 2007

very nice but as always i tweaked it a bit,,,used lemon pudding instead gelatin and in the glaze no water poked holes while in pan and drizzled glaze so it would soak in as well.

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TONILL

Cooking Level: Expert

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Reviewed: Jul. 2, 2007

My son asked for a lemon lime cake for his 5th birthday. Not your typical request for birthday cake, so I turned up this recipe and substituted lime jello for the lime. I also added both lemon and lime zest to the cake and icing. It was so yummy. Even my brother and his wife who are die-hard chocoholics were converted with this recipe. (My SIL actually asked me to bring it to their July 4th BBQ, so I'm bakc to print out the recipe again.) This is a keeper. Also, I make it in a Bundt pan sprayed with Bakers Jo spray. Perfect!!!

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RUBYJ

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Reviewed: Jun. 26, 2007

The perfect summer lemon cake. Baked this one in a bundt pan--it was pretty and delicious. We loved it with vanilla ice cream for father's day luncheon.

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Jun. 25, 2007

Wow! this is awesome and so easy! i did follow the suggestions of using the bunt cake pan and taking the water out of the icing. it is a great cake! iknow it will become one of my favorites!

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Candace H.

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 19, 2007

This recipe was super easy and the glaze was the best I have ever had!! I did also omit the water from the glaze. Big hit! Thanks!!

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Jun. 12, 2007

Delicious. The only change I make is to use only about half of the glaze. I find the full amount to be overpowering. The taste of the glaze is excellent, and the cake is very easy to make.

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PUNKGIRL

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Reviewed: May 27, 2007

This is a good summery dessert. It is very fresh-tasting and seems light, although a glance at the ingredients will reveal that impression to be misleading. The cake was great and people enjoyed it, but there was one thing that bothered me a bit, which was the color of the cake. It screams YELLOW. I wish there was a way to reduce that fakey bright yellow. Maybe use a pudding rather than a gelatin, as another reviewer said that worked fine. Here are the changes I made based on other reviews: 1. Omitted water from glaze 2. Used a bundt pan 3. Reduced baking time by 4ish minutes 4. Poked holes in the top to allow glaze to penetrate. 5. Added the zest of 1 lemon & 1 tsp. pure vanilla to the icing. Other than that, texture, recipe-ease and taste were all 5 of 5 stars. Thanks!

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