Reviewer:

Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Jun. 23, 2009

This cake was good but way, way, way to sweet (and I like sweet). Could not taste the lemon and I substituted lemon juice for the water in my glaze. I also only had a white cake so made it with that.

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Reviewer:

Michelle

Cooking Level: Expert

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Reviewed: Jun. 22, 2008

This is also good with 1 Tbs. of poppy seeds added.

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Reviewer:

Edie

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Reviewed: Apr. 9, 2007

This recipe is wonderful! I added a glaze, made with 3 cups confectioner's sugar, 2 tbsp lemon juice, 1 tsp milk, 2 tbsp butter and 1 cup coconut - this added a bit of texture to the cake. It also covers up the holes! Loved it!

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Reviewer:

Suzisuplate

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Living In: Kitty Hawk, North Carolina, USA

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Reviewed: May 3, 2005

This cake was good i just wanted a little more lemon but overall it was good.

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Reviewer:

JAZZWOMAN

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Reviewed: May 8, 2003

This cake is sooo moist and good. It didn't last long in this house and everybody's looking forward to the next time.

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Reviewer:

JAREED

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Reviewed: Jun. 5, 2001

Wonderful cake that wasn't too lemony! Great glaze, too. I served it with a pretty lemon/orange/lime sherbet and it went perfectly. Thanks for the recipe!

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15 users found this review helpful