Reviewed: May 3, 2012

Absolutely delicious. Moist and awesome! I am so ecstatic that I found this recipe!

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La Panadera

Reviewed: Apr. 19, 2012

This cake came out extremely well. Mine seems to have a looser crumb than what is pictured here, which is undoubtedly an error on my part somewhere in the mixing process. The flavor is exactly what I anticipated, though in the future I would probably zest 2 whole lemons just to boost that flavor profile. I made this into a Bundt cake and it took 50 minutes to cook. Thanks for sharing!

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JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Mar. 23, 2012

It was pretty good, but it is not something you can reheat. It need more lemon and butter tasted great on it. But the butter made it hard and un-edible.

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Citrus

Reviewed: Mar. 4, 2012

Very dry. Needs more lemon flavour. Will not make again.

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silentturnip

Cooking Level: Intermediate

Living In: Geraldton, Ontario, Canada

Reviewed: Feb. 25, 2012

Fabulously textured and zesty lemon flavour. I subbed the 1/8th cup of milk for freshly squeezed lemon juice as recommended by others and find it a good change. I used the cream cheese icing from the Carrot Cake III recipe on this site the 2nd time I made it. I used lemon extract instead of vanilla and added some zest and a wee bit of lemon juice. I found that it was much thicker than the frosting in this recipe. It was deliciously lemony, but a bit too runny.

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tjaneschmidt

Cooking Level: Expert

Reviewed: Feb. 2, 2012

This is the best recipe ever!!!!! I too love lemons and used the zest of two large lemons and the juice of one in the batter and added two teaspoons of vanilla extract. The cake was very moist and light. I also added the zest of one lemon and the juice to my lemon buttercream frosting.

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dezado

Reviewed: Nov. 22, 2011

inconsistant results

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clover18

Reviewed: Sep. 5, 2011

Not QUITE what I was expecting, still, this cake is yummy and very delicious, light and soft. It was a big hit with my family. I decreased the sugar amount slightly, still turned out very sweet, but not to sweet. Definatly a keeper, thanks for sharing! :D

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Emma's Cookhouse

Cooking Level: Expert

Reviewed: Apr. 23, 2011

This would have been 5 stars, but even after doubling the lemon I could still barely taste it. Still a great cake, just a milder lemon flavor than I was hoping for. Definitely sift! I did not get the light and fluffy results others reported because I skipped the sifting.

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