Reviewed: Aug. 30, 2011

I would suggest 1/2 cup of lemon juice...I believe the extra cup is a misprint

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Reviewed: May 12, 2011

Excellent and moist! Not as good as Mother Myrick's Lemon LuLu but very good, nonetheless. I halved the glaze recipe and would also recommend mixing the lemon juice to two parts lemon juice and 1 part water. This will keep it snappy but not too tart.

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Cindy L

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Reviewed: Apr. 8, 2010

I thought I MUST HAVE read the amout of lemon juice when I poured the liquid over the cake. It overflowed. It wasn't smooth, maybe a little to much lemon juice. I will try again though.

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kiddo

Reviewed: Feb. 28, 2010

Wow - was this lemony! Very good and very moist; actually, so moist that it really didn't need the glaze. I will definitely make it again, though next time maybe with a cream cheese frosting with a tiny bit of lemon zest. Great recipe - thanks for sharing!

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cynthiamarie78

Reviewed: Jan. 8, 2010

This cake is so eazy and tastes so good!!! Ive made it several times and it has been a great crowd pleaser! The only draw back is that the recipie calls for way too much topping. I used only half the ammount of powdered suggar and lemmon juice called for and it worked great.

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Reviewer:

emerick

Reviewed: Nov. 11, 2009

This was very good. I added poppy seeds to the cake batter. I wonder about the 1 1/2 cups of lemon juice in the glaze, though. It seemed like an awful lot of liquid to me. I used 1 cup of lemon juice and it was pretty tart. Depends on taste, I guess.

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Reviewer:

Mominator

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Midland, Michigan, USA

Reviewed: Sep. 7, 2009

I made this cake for my mom's birthday today as she likes lemony desserts. Following some of the suggestions, I used 1/3 cup applesauce for the oil and only 2 cups confectioner's sugar and 1 cup freshly squeezed lemon juice for the icing. The cake was moist with a very pronounced lemon flavor (just what I was wanting). It was easy to make and my mom loved it. The next time I want a lemon dessert, I'll turn to this recipe.

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CEE2LEE2

Cooking Level: Intermediate

Reviewed: May 10, 2009

I love this recipe. The icing makes quite a bit more than I use, so I divided the sugar and lemon juice to make about a half cup or is is too soggy. Don't get me wrong, it was great that way too:)

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Diane J.

Cooking Level: Intermediate

Home Town: Northlake, Illinois, USA

Reviewed: Jan. 2, 2009

This cake is so good. Used only 1 1/2 cups confectioners sugar and 1/2 cup lemon juice for the glaze. Came out perfect.

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Reviewer:

annhardt

Reviewed: Dec. 30, 2008

I thought this was tasty, but I made frosting changes as suggested by other reviewers. I couldn't find a lemon cake mix the day I needed it, so I used yellow cake mix instead and added the lemon pudding mix as the recipe calls for. I made my mom's lemon drizzle (just lemon juice and powdered sugar) as frosting. Poking holes with a fork (as someone else suggested) made ugly holes in my cupcakes, so I would recommend using the cake tester or toothpick to make the holes. I would definitely make this again.

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