The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 3, 2012
Absolutely delicious. Moist and awesome! I am so ecstatic that I found this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 4, 2012
Very dry. Needs more lemon flavour. Will not make again.
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Photo by silentturnip

Cooking Level: Intermediate

Living In: Geraldton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 22, 2011
inconsistant results
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Photo by Emma's Cookhouse

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 5, 2011
Very good! moist,light,fluffy,yummy i will be making this again.
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Photo by anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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