The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 7, 2009
Simple to make and tasty. Be sure to save enough of the condensed milk/lemon juice mix to fold into the frosting. Just a little less lemony than I would have liked.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 2, 2009
Pretty good... definitely better the second day. I did not follow the instructions to make it a day ahead, and I wish I had. The leftovers were much better the day after I served it to guests!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA
Living In: Plainfield, Indiana, USA

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 26, 2009
My family always asks for this cake during the spring and summer months. It is so lemony and good it just gets eaten right up. The cake layers are a bit of a challenge for me to separate but with practice I got better. Even when I was at my worst separating the cake layers it still turned out great. Delicious!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 10, 2009
This cake was so delicious! I will definitely make it again. Next time, I'm going to try making as a sheet cake by poking holes in the warm cake and pouring the lemon mixture over it. YUM!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 8, 2009
I got rave reviews on this cake. For the icing I added 1/2 a packet of instant lemon pudding mix and in between the layers I added crushed raspberry (along with the icing), which really helped to mellow out the lemon flavor, otherwise I think there might have been too much lemon.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 29, 2009
Great Cake...I also added the whipped cream to the lemon pudding mixture and it turned out great...there is a lot of frosting, so do put plenty on each layer. Great compliments on the frosting.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

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

The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 29, 2009
This cake is DELICIOUS!! I would make some modifications to the recipe though. I added fresh lemon zest to the cake mix and to the sweetened condensed milk mixture, I really think this helped add extra lemon flavor. The refrigeration over night definitely helped the flavors develop and the frosting tasted much more "lemony" when I served the cake. I accidently only got an 8 oz container of whipped topping but the recipe still made way too much frosting as others have said. Next time I'm going to use 3/4 of the sweetened condensed milk/lemon juice mixture between the layers and just mix 1/4 with a smaller amount of whipped topping - that way the icing isn't so sweet. I did like how the mixture between the layers soaked in a little and added extra moistness to the cake. I wouldn't have known this was a boxed mix if I didn't make it myself! Overall it's VERY good and I will definitely make it again but I'm going to play around with the frosting.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 14, 2009
This was the easiest & tastiest cake I've ever made. I made it twice for to events & I've never received so many fanastic compliments!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 23, 2009
i made this a little different i only made half the lemon sweetened mil mixture .i then poked holes in the warm ake and pourded it over like you would a better than se cake. then frosted with cool whip every one loved it and it made the cake so moist
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sue

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 6, 2009
i have made this recipe a few times now and my guests just love it! I only use one can of the canned milk because I flavor the cool whip with Lemon curd. It seems to make the topping more dense. Enjoy!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by nikkij55

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 27, 2008
I too added a box of lemon pudding to the cake mixture and added the Cool Whip in with the condensed milk and fresh squeezed lemon juice (took me about 6 lemons to get the 1/2 cup)I also grated a few of the lemon rinds and added that to the mixture. Instead of using the mixture to frost the cake, I used Duncan Hinds Whipped Vanilla Icing. The cake was a BIG hit, even the guest who does not like cake had a piece and wanted more! My family is already wanting me to make it again (and again!)
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Photo by KELYKINS
Reviewed: Sep. 6, 2008
The filling/frosting for this cake is amazing, the cake itself is not really anything special, but this topping keeps it very moist. Now I make it for all my special occasions, and everyone loves how different it is from ordinary cake frosting. When mixing, I usually add a higher ratio of whipped topping for the outside frosting and a little less for the inside filling.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 4, 2008
This recipe was fabulous! The only problem with it is....once you start...you won't be able to stop eating it! My guests loved it, it was a huge hit!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 17, 2008
I followed the recipe pretty close and used real cream. I didn't use all of the filling because it was too much. The leftover mixture was really good as a spread on toast, bagels and banana bread. It stayed good in the fridge forever, like 2 weeks. yum yum.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 14, 2008
YUM - if you like cool lemon desserts then this is it. You can make it as tart as you like withe lemon juice in the filling. I like mine pretty tart. My family now asks me to make this all the time. SO EASY TOO! I'm going to try making one with lime today.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Giddings, Texas, USA
Living In: Dallas, Texas, USA

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

The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: May 30, 2008
Pretty good, not sure if I will make again though.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA
Living In: Pasco, Washington, USA

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 12, 2007
This is a wonderful cake. I didn't use the whipped cream mixture for the icing at all because I was scared after reading the other reviews that it wouldn't turn out right. I made a cream cheese icing and added some lemon juice instead. I also added pudding to the micture (lemon of course) which is something I do as a rule for any recipe that includes a cake mix. My husband took it to his ofice for a birthday party, and everyone raved about it. It was light and perfect - especially for summer.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA
Living In: Auburn, Alabama, USA

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 11, 2007
Absolutely loved this cake! I added some lemon extract to it to give it a more lemony flavor. Big hit! Thanks
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Betsy

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA
Living In: Farmington, Minnesota, USA

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 29, 2007
Very good...yummy! I added 1/2 a box of lemon pie filling mix to the cake batter and baked according to directions. Then I added the other half of the pie filling to the condensed milk and lemon juice mixture. Next split that mixture in half. The first half is for the cake filling and the second half will be for the icing. Add 2 tblsp corn starch & 2 tblsp powdered sugar. Mix with electric beater and let firm in frig. When set, spread between cake layers (I only made two layers). It comes out like a lemon mousse filling!!! Now, put that in the fridge to set some more. Mix the second half of the milk/juice mixture with about 6 ounces of the whipped cream. This should set for a minute, too. Then spoon on top of cake and lightly smooth all over cake. It will have a beautiful shiny glaze.
Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

joy
Photo by Allrecipes

Cooking Level: Expert

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 27, 2007
This cake is great for potluck dinners. Anyone who likes lemon will enjoy it.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

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


Displaying 1-20 (of 37) reviews
« PREV 1 | 2 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?