The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 24, 2009
Quote from a kid who ate this yesterday: "If this cake were in a contest it would win!" (no prompting). It was at my son's 8th birthday party and the kids & adults all loved it. I overmixed the batter because I was anxious about blending everything enough... so the 3 cakes shrank a lot after cooling and were dense and firm like eggy pound cake. I thought I had ruined it - even went to 2 bakeries to try & buy something last minute - and was worried the smaller size wouldn't be enough for 11 boys. But my daughter convinced me to forge ahead and make the icing and she was right - the cake was great, sliced thinly, and we had a quarter of it left over. The only thing I would do differently next time (for me) is be careful not to have too large pieces of grated orange peel in the icing. I discovered the zest isn't quite the same texture as lemon zest. Thanks for posting the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 21, 2009
I love this cake!! My kids love the cake and my husband who doesn't eat desserts loves this cake. I add coconut to finish the icing. It came out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 19, 2009
Excellent! The only change I made to lessen the fat was to use 8oz sugar/fat free lemon yogurt in place of the shortening. For the frosting, I used 8oz cream cheese and only 2 1/2C icing sugar. Great!
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Cooking Level: Expert

Home Town: Gull Lake, Saskatchewan, Canada
Living In: Calgary, Alberta, Canada
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 13, 2009
Like others, I opted for different icing, but this was a Fantastic Cake. My first lemon cake ever, and now I will never need another recipie. Mag!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 24, 2009
The most important comment I can make about this recipe is that the frosting recipe is not nearly enough to fill and frost this 3-layer giant! As soon as it was mixed up I knew I'd be in for trouble, so I just kept dumping powdered sugar, butter and juice in the bowl until I had the desired amount and consistency--very frustrating. My guess is that I made another half recipe, and my recommendation is to double the frosting! This is one, big cake! Other than that, I can find nothing to criticize about this recipe. The cake is moist, fluffy and refreshingly citrusy. I knew it would be moist when I noticed the 1/4 cup shortening in the recipe, as butter cakes, while flavorful, have a tendency to be dry. The little bit of shortening called for in this recipe handily took care of that issue! Since there is only lemon extract in the cake itself, this recipe could easily be suited and adapted to a basic yellow cake or to adding other flavorings. The frosting is beautiful--buttery good, lightly citrus and showy with it's flecks of lemon and orange zest. This is not only one of the finest yellow butter cake recipes I've ever made, it is also very impressive. I'd stay statuesque is a good way of describing it, a real show stopper. (Just don't forget to double the frosting!)
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 24, 2008
The first time I made this recipe I didn't add enough sugar, and the icing came out runny...the second time I followed the directions and it came out wonderful!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 17, 2008
Dense? Who said the cake was dense? On the contrary, if you follow the directions you end up with a light, softly flavored lemon cake. Other reviews mentioned dryness and a lack of lemon so I subbed the 1/2 cup of shortening with an 8oz cup of lemon yogurt. And while frosting is often too sweet for my taste, I really liked the citrus flavor. To cut the sugary sweetness, I subbed half a package of cream cheese for 2 1/2 cups of the sugar and gradually added the liquid until the it had the consistency and flavor of a mildly sweet and tangy frosting. It was enough to cover the tops of all three layers (I usually forgo frosting on the sides).
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Cooking Level: Beginning

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 8, 2008
The frosting was pretty good but unfortunately, I can't say the same about the cake. It was very dense - I think because of too much eggs and/or butter. Also, I accidentally put HALF the sugar and I did not regret it! If I had put the full amount of sugar it would have been WAY too sweet. The frosting was refreshing and flavorful but very sugary. I will not be making this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 20, 2007
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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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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 Crockerâ„¢ 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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Cooking Level: Expert

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