Reviewed: May 4, 2008

These are really good. They are moist and very flavorful. Thanks!

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18 users found this review helpful

Reviewer:

emmae

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

Reviewed: Jun. 9, 2008

The day that I baked these, they were yummy. Once I refrigerated over night, they were SO DENSE, I really did not care for them.

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55 users found this review helpful

Reviewer:

mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 28, 2008

I changed somethings around, instead of lemon extract I used 3/4 the zest of a lemon + 1 tablespoon lemon juice...the cupcakes to me were closer to the consistency of a pouncdcake. For Icing I used store-bought cream cheese icing + 1/4 cup milk + 1/2 cup cool whip + 1/4 zest of a lemon.

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70 users found this review helpful

Reviewer:

The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

Reviewed: Aug. 18, 2008

I made these with some thin icing (powdered sugar and milk) for a b-day party and they all gone within minutes.

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9 users found this review helpful

Reviewer:

brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

Reviewed: Sep. 12, 2008

This cake was tasty and unique but it was really dense. The only thing I changed was I made it in a 13x9, but it was a really humid day so that could have made a difference. I put a cool whip frosting on it. Everyone liked it!

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18 users found this review helpful

Reviewer:

cookiemonster

Cooking Level: Intermediate

Living In: Sarver, Pennsylvania, USA

Reviewed: Jan. 18, 2009

I think it has a lot of possibilities just by changing the soda flavor and extract. I used raspberry ginger ale and raspberry extract, as that was what I had on hand. I had to bake my cupcakes for 30 minutes.

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44 users found this review helpful

Reviewer:

erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

Reviewed: Jan. 25, 2009

very nice but IF you can find real old fashioned lem/lime soda it is even better. many smaller or local bottlers make it like polar some of us older folk remember it is was always a bright green in color

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6 users found this review helpful

Reviewer:

joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Reviewed: Jan. 26, 2009

These are fantastic! I often make poundcake trifles, and now I'll be using this recipe to make the poundcake instead of buying frozen - it's worth the little extra work. For the lemon flavor, I did add the zest of one lemon along with the other ingredients - didn't find it to be too much, since the flavor is subtle. I did manage to get about 2 1/2 dozen cupcakes out of the recipe, and if I'd filled them higher it would have been messy. These are so rich, they don't really need a frosting, but I did make one out of reduced fat cream cheese and powdered sugar (with vanilla extract and a little water) - piped heart shapes on them. My children loved them and luckily I have enough (unfrosted ones) to freeze and serve later in the week.

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9 users found this review helpful

Reviewer:

Ginger

Cooking Level: Expert

Living In: Norwood, New York, USA

Reviewed: Feb. 2, 2009

I made this recipe for the first time to take to a carnival for a "cupcake walk" and it was a hit. I frosted the cupcakes with cream cheese frosting and added Sweettart candies on top for garnish.

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1 user found this review helpful

Reviewer:

pamelamu

Reviewed: Feb. 3, 2009

These were fantastic! We didn't even put frosting on them...they were perfect just as they were. Followed the recipe exactly with no problems. Thanks!

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2 users found this review helpful