Reviewed: Jul. 29, 2009

I made this cake for my mom's birthday and garnished with blueberries and raspberries - the perfect combination. It was truly delicious!

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Heidi

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Reviewed: Jul. 26, 2009

Used this recipe because of its simplicity. However, something was definitely lacking in the icing, it did not hold up at all! If it was out of fridge for any time at all, icing would start to melt. Very disappointing. Some cream cheese would have helped.

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jrzygrl4

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Reviewed: Jul. 24, 2009

Out of all the cakes I make, this is everybody's favourite. It's got an addictive quality to it - the right amount of tang and not too sweet. I doctor the boxed lemon cake mix to make it taste more homemade and luscious. To the cake mix I add one cup of sour cream; 5.9 onz of lemon instant pudding mix, 1 cup of veg oil, 4 eggs and 1/2 cup of sprite or 7-up. For the rest, I've followed the icing directions and how it's prepared. It keeps well and tastes better the longer it stays in the fridge, however it doesn't last that long around our house.

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jbain

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Jul. 15, 2009

This was tasty and delish. The only thing I will change next time is to spread just an ultra thin layer of the condensed milk/lemon juice mix between layers and top each layer with the frosting mixture.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jul. 6, 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.

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Richard G

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Reviewed: Jul. 1, 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!!!

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Karen

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Plainfield, Indiana, USA

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Reviewed: Jun. 24, 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!

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Laura

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Reviewed: Jun. 9, 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!!

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Patricia J

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Reviewed: Jun. 6, 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.

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jenuinlee

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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.

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gilenh20

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Reviewed: Apr. 28, 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.

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moma2ashley

Cooking Level: Intermediate

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Reviewed: Apr. 13, 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!!!

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Alecia

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Reviewed: Mar. 20, 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

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sue

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Reviewed: Feb. 28, 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!

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nikkij55

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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!)

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Joan

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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.

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KELYKINS

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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!!

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MHYSLIP

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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.

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zemparama

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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.

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