Reviewed: Mar. 20, 2012

I made this cake for my daughters baby shower it was a summer party and everyone wanted to know what bakery this wonderful cake came from, It was easy and fast no fuss cake it was so refreshing needless to say their were no left overs although everyone wanted more.

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Reviewer:

palinpaulette1

Reviewed: Feb. 25, 2012

This was the very first non-chocolate cake I baked for my family and it was hit! It's quite addicting. A taste of summer on a winter evening! I topped it with toasted coconut and toffee which added texture to it. Will definitely make it again.

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Reviewer:

Lory

Reviewed: Feb. 6, 2012

I rated it 4 stars because 12 oz of whipped cream is way too much. I think it could have been made with 8 oz and been great. Then again, I'm not a big fan of icing in general, but it is necessary for this cake. I made it exactly according to directions and everyone loved it. I left it in the frig for two full days after making it and it was moist and lemony and hit the spot on a warm day in New Orleans.

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merspivey

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Living In: Metairie, Louisiana, USA

Reviewed: Jan. 14, 2012

I made this for my small wedding party. Everyone loved it. I love it because I could make it a full day ahead and take it to our destination. I used a yellow box cake and added a half box of lemon pudding to the cake. The other half box I put into the frosting that used the whipped topping. It looked beautiful. It reminded me of an old fashioned cake a grandmother would make.

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MARIE20

Cooking Level: Intermediate

Living In: Amery, Wisconsin, USA

Reviewed: Jun. 4, 2011

I am not normally a cake person, but love this recipe. I do add a box of lemon pudding to the cake mix and mix the cool whip into the whole lemon mixture. I have taken this several places and everyone always loves it and raves about it. The topping is fantastic and good enough to eat by itself with a spoon.

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Reviewer:

Maggie

Cooking Level: Expert

Reviewed: May 1, 2011

I used a white cake mix and substituted half the water for lemon juice. I had half a can of Eagle Brand which I beat until fluffy with 1 tbsp of lemon juice. I split my 9x13 cake into 2 layers, spread a layer of the lemon filling and topped it with sliced strawberries. I whipped 2 cups of whipping cream with 2 envelopes of Whipit and 2 tsps of vanilla sugar, added in the remaining lemon filling and whipped until combined, spread over the top and sides of the cake and decorated the top with sliced strawberries. Very nice taste, I couldn't imagine using 2 cans of Eagle Brand though, it would be too sweet and soupy.

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Feb. 4, 2011

I tend to shy away from layer cakes. The whole layering process scares me. The layers being uneven, sliding off of each other, etc. But this cake went together smoothly and tasted delicious.

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 9, 2010

This cake is so easy to make and absolutely delicious! I am not a baker and this cake turned out great. In the summer like to top it with fresh raspberries- a great compliment to the lemon!

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Reviewer:

lorelei428

Reviewed: Sep. 12, 2010

Best cake I've ever made. Tastes best after a whole day or more in the fridge. I'm going to use this as my summer potluck staple.

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Reviewer:

Food4Thought

Cooking Level: Intermediate

Home Town: Lino Lakes, Minnesota, USA

Reviewed: Aug. 30, 2010

This cake was well-received at a birthday party for my father and sister-in-law. Neither of them like overly sweet desserts, so this fit the bill nicely. In hindsight, I wish I had added a packet of lemon pudding mix as suggested by other reviewers. A little more lemon flavor wouldn't have hurt. Instead, I added 8 ounces of sour cream and subbed lemon juice for part of the water. I ended up with a very light cake which reminded me a little of sponge cake in texture. I frosted the cake with stabilized whipped cream icing with a teasppoon of lemon extract. I filled the layers and topped the iced cake with lemon pie filling. I refrigerated the cake overnight before serving. This simple recipe is a keeper.

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