Reviewed: Apr. 9, 2007

I made this cake for Easter, and it was a big hit. The only changes I made were that I used a bundt pan and omitted the water from the icing. If you use a bundt pan, the icing will pool around the cake - it was still delicious though, and I got lots of compliments on the tart lemony flavor. We will make this one again.

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NewBride

Cooking Level: Expert

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Reviewed: Mar. 28, 2007

I too used a bundt pan, and I used orange jello. I also added in about 1.5 cups of cranberries. For the glaze, I ran out of lemon juice, so I used up some lime juice. That added a nice tang to it. I get rave comments on this. It's so easy to experiment with different flavors with this recipe.

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KELLYDRESCHER

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Reviewed: Mar. 21, 2007

I love this cake. I add a little extra lemon juice to the glaze in place of the suggested water.

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DTNYC

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Yuba City, California, USA

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Reviewed: Mar. 21, 2007

EXCELLENT! This fabulous cake goes great with Scott Hibbs Whisky Grilled Ribs from this site, baked beans and a green salad.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 7, 2007

Very easy to make and super moist. Everyone wanted seconds!!

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Shelley

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 28, 2006

Sooo Good and moist!

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3DSMOM

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Reviewed: Aug. 7, 2006

Excellent cake for a summer day! This cake has a tremendous amount of lemon flavor. I would definately make it again.

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NJC

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Reviewed: Jun. 4, 2006

So easy and tasted great! Perfect color and flavor for spring or summer. I like a really tart lemon flavor so I substituted lemon juice for water. Also used the advice of others and checked at 30 minutes, which was perfect timing.

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shinyredstar

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Tempe, Arizona, USA

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Reviewed: May 7, 2006

I made this cake with instant lemon pudding instead of the gelatin and it turned out wonderfully! I poked holes every 1" -2" and let the watery glaze run in so the cake has glaze in it when cut it. Delicious!! Everyone ate it up at my father's 80th birthday party!

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NJacko

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 14, 2006

Really good and lemony. I made it in a Bundt pan instead of the 9X13 and it came out fine.

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GDEEZY

Cooking Level: Expert

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Reviewed: Jul. 21, 2005

This recipe is wonderful easy and yummy all my family loved it.

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ROSE90

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Apr. 18, 2005

Awesome! Super easy, incredibly moist and tangy! I put the glaze on when the cakes were still warm. I also made 2 loaf size cakes instead of one large one. This recipe is a definite keeper!

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LSZEWCZYK

Cooking Level: Intermediate

Home Town: Quispamsis, New Brunswick, Canada

Living In: Whitecourt, Alberta, Canada

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Reviewed: Feb. 14, 2005

This is very good, the lemon flavor is just right. Only changes I made were using 1/2 cup unsweetened applesauce and 1/4 cup oil (instead of 3/4) to reduce the fat a bit. Also used yogurt butter and no water for the glaze. It came out so moist and delicious, my hubby had thirds! Will become the new birthday cake, I'm sure!

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Jul. 14, 2004

I am 34 weeks pregnant and have been craving lemon cake! I found this recipe and decided to give it a try. YUM! Even with me forgeting to put in the 1/2 cup of water! lol! As recommended by several others, I lowered the cooking time and it was done in about 30 minutes.

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SPIDEYFAN

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Reviewed: Sep. 6, 2003

I made this cake and used orange jello because I had that on hand. It was delicious. It was a hit with all.

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mickie

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Reviewed: Mar. 8, 2003

Easy to make and tasty but too dry for my taste. I took another reviewer's suggestion and baked the cake for less time than the recipe calls for. I used a glass baking pan and it was done in 30 minutes.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Dec. 3, 2002

Though I haven't tried the cake, the glaze is delicious. I used it on a butternut pound cake with great success. The two tastes complemented each wonderfully.

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BEETHOVENS6TH

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Reviewed: Jul. 1, 2002

I have been searching for this recipe for quite some time, now. VERY similar to one of my aunt's recipes. DELICIOUS!! Only changes I would make is that my cake took only 35 minutes to bake, and don't add the tablespoon of water to the glaze unless absolutely necessary. My glaze was very runny, and pooled around the edges and ran down the sides of the cake, too. Although the outer pieces that got the extra glaze were very tasty, too! :o)

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