Reviewed: Mar. 20, 2012

AWESOME!!! Wonderful cake!! A MUST try!! Made it for a party & it was a huge hit.

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

This is a wonderful cake! My husband had 4 pieces over the course of 2 days as he is not a big sweets person so that is a huge sign of how good this cake is. The only thing I would recommend is if you're a big lemon fan then you should put more than what's required for the cake. I could barely taste the lemon flavor in the cake. I would recommend this cake and I will be making it again in a couple of weeks. Thanks so much for the recipe!!

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Reviewer:

Jess

Reviewed: Jan. 24, 2012

Yummy cake, but pretty dry. I put a raspberry filling in between the cakes and it was amazing! I doubled the frosting recipe and it was barely enought to cover the whole thing, without having to ice inbetween layers so definatley do that!! It was delicous though, and i definatley did not add 11 cups of powdered sugar. Also, my cake totally fell apart. Don't forget to saw off the top part of the individual cakes, as I did, to make them level. This will ruin it!!! Will probably do this recipe again with maybe a few less egg whites to make it less dry. And the raspberry filling is definatley a keeper ;)

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Reviewer:

Paige

Cooking Level: Intermediate

Reviewed: Nov. 28, 2011

I made this cake yesterday for a lemon cake lover, and I got rave reviews from everyone! I doubled the frosting like other reviewers said, and I actually think it would have been enough if I hadn't; however, I don't like much frosting. The only problem I had with the cake was it sliding around when I was icing it, but that's really my fault. :) I ended up fixing it, and it was fine. The cake came out dense, but extremely moist, and the frosting had an incredible citrus flavor. I would love to make this again sometime. I love getting so many compliments on a made from scratch cake!

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Reviewer:

lefrye13

Reviewed: May 3, 2011

I'm not a big lemon fan (actually, I dislike lemon..a lot), but my science teacher ADORES lemon cakes! So-- I decided to make this. I didn't know how strong the lemon extract would be, but it turned out perfectly! The top of my 3 cakes were a little bumpy, but I flattened the tops (via serrated knife) anyways. Phenomenal recipe, I highly recommend it! I used a different orange & lemon icing though c:

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Reviewer:

Bae

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

Reviewed: Jan. 22, 2011

This cake was absolutely fabulous! I loved the orange frosting--the lemon gave it a nice kick. The only thing, I would say, is that the cake and frosting eaten together is very, very sweet. Other than that, this cake was a hit!

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Reviewer:

pirategirl12

Cooking Level: Intermediate

Reviewed: Jan. 11, 2011

This is a delightful little cake! (Didn't make the frosting.) I was looking for a good lemon cake recipe, and I've definitely found it. Because I like lemon (a lot) I doubled the lemon extract. Still, next time I make this I will add a tablespoon or so of lemon zest to the batter as well, just to boost the lemon a little more. However, I won't change anything else. The texture was perfect. I'd give more stars if I could.

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Reviewer:

Cookie D'oh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Jul. 4, 2010

A little bit to citrisy for me but overall a good cake. I did the three layer version and it was a lot of cake. I think in the future I would do a two layer version. Have plenty of water on hand for this one it will leave ya parched

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Reviewer:

artie cole

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Orlando, Florida, USA

Reviewed: Apr. 11, 2010

I only tried the frosting and it was a little too citrusy for me, but if you really like that you may love this.

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Reviewer:

crystal

Reviewed: Dec. 25, 2009

After an extensive search on my recipe sites for the perfect choclolate cake for my husband's birthday he announced he wanted a lemon cake. Yikes! Back to my computer I went. I came upon this recipe and it fit the bill. My husband declared it the best ever while he devoured it for dessert, with coffee in the morning, after lunch...any excuse for a piece would do. Then why only four stars you may wonder? Two things: first, for some reasong it only gave me enough batter for two layers. I followed the recipe exactly, using my brand new Kitchenaide Artisan stand mixer. I used two 9 inch cake pans and I didn't overfill them by any means; in fact I barely filled them half way. I didn't read this problem with any other reviewers, so I can't say what went wrong. This wasn't a big problem since it's just the two of us and we do not need to be pigging out on a humungous three tiered tower. Second problem: just as another reviewer noted, there was not enough frosting. I used every drop to frost the two layered cake, so I'm not sure how on earth this could frost a three layered monster! As for the cake itself, it was moist, refreshing and delectable. Yes, the lemon flavor in the cake is subtle, but it's perfect, especially since the citrus flavor in the frosting is packed with flavor. I used fresh squeezed lemon for the lemon juice. The combination of lemon and orange was mouth watering. Even though I made this in December it's a fabulous summertime option.

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