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Reviewed: Apr. 9, 2008

It is a very good cake/frosting recipe. For me, all the citrus flavor was in the frosting. I hardly noticed the lemon extract in the cake but that frosting is divine.

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Natalie

	Cooking Level: Intermediate
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Reviewed: Feb. 2, 2008

Easy and delicious cake. I replaced the shortening with applesauce and added 1 tsp. lemon zest because I didn't have any lemon extract. I baked the cake in a 9x13 pan and left out the frosting.

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Frosting was delicious! We didn't make the cake because I wanted to use up my last box of lemon cake mix before creating my "all-scratch" pantry, so we used the box mix and then topped with the frosting. Perfect consistency and nice, light citrus flavor. Thanks!

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MojoRiley

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Oct. 25, 2007

I didn't make the cake, I just used the frosting to top a white cake with lemon filling, but the frosting was sensational! I definitely recommend it :)

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Reviewer:

briarrose85


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Reviewed: Sep. 9, 2007

Tangy Florida citrus flavor is right! This cake isn't really sweet like other recipes I've had before, but for me, the change was very refreshing! However, if you're looking for a sweet cake, I would suggest looking elsewhere. I brought this cake to a potluck with some of my friends, and the cake was gone within 10 minutes, and I was handing out copy after copy of the recipe. I actually didn't use the frosting, because I was short on time when I made the cake, and had no time to mix up any frosting. I used Betty Crocker™ white frosting instead, and it wasn't so bad at all. Actually, I think the cake is better off with a vanilla frosting to balance the citrus flavor. So much citrus can be overwhelming

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