The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 21, 2009
The cake alone was really good. I used a different frosting recipe and regretted it. Next time I will use the one that goes with this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 20, 2009
This was a huge hit at our last family get together...everyone loved the light lemon flavor. I didn't use all of the lemon pie filling because I thought that it was going to be too much, but after cutting into it, I should have followed the recipe and used the whole can.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 11, 2009
The best loooooooooooooooooove it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 3, 2009
In my opinion, this was a little over the top for me with all the lemon products added in. It was fine but just too much going on for my personal tastes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 15, 2009
Wonderful recipe, the only thing I changed: I made my own lemon pie filling because I forgot to pick up the canned at the store- no big deal though, and the recipe turned out perfectly!I halved the ingredients and baked in an 8" square pan, since it was not for a big event or anything.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 5, 2009
Took this to a 4th of July picnic and got nothing but rave reviews and brought home a near empty dish to boot! I couldn't find a lemon cake mix so I used a yellow cake mix and 1 oz of lemon extract in it's place. It was still wonderful. Thanks so much for sharing something quick easy and delicious!
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Home Town: Washington Boro, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 2, 2009
All I can say is...wooo hoo! I have found another great lemon cake recipe. This was soooo amazingly light and yummy to my tummy! Everyone that has tasted it raved about it. I sure will be making this again and again in the future. Thank you for putting up this recipe, Bea!
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Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA
Living In: Spring Hope, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 27, 2009
Made this exactly as written. VERY VERY good. Will be making this again!! Thanks for posting!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 26, 2009
Delicious! I omitted the poppyseeds all together because my kids don't like them and it was still delicious! Thank you for the great summer recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 12, 2009
This was a great, light tasting alternative for a holiday meal. I followed a few reviewer suggestions and substituted some apple sauce for 1/2 cup of the oil. It was a delicious cake, and I was already asked for the recipe. Thanks, and I will make this again.
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Cooking Level: Intermediate

Living In: Maricopa, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 24, 2009
This was pretty good. I am glad that I didn't look at the nutrition facts until AFTER I ate it though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 10, 2009
Took this to the hospital where I work and it went in a flash. Light, not too sweet...it was great
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Cooking Level: Expert

Living In: Port Orange, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 8, 2009
Love this recipe. I made cupcakes with it and pipe in the filling and frost them with the coolwhip/pudding icing and they are always a hit!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 23, 2009
thank you bea for this recipe! it made my boyfriend love me even more than he already did...i used this recipe to make a birthday bundt cake, and added a lemon-sugar glaze (poked holes first), then the amazing frosting. i used organic whipping cream instead of cool whip. this was the BEST cake i have EVER had. period.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 10, 2008
Yum, that about sums it up. What a great recipe, everyone at my work loved it and it was really moist. My son requested it for his birthday along with strawberry ice cream....did I say Yum?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 21, 2008
I used Yellow Cake Mix and Lemon Instant Pudding, it was all I had. I only used 1/4 cup Poppyseeds, which was more than enough. I used 1 tsp almond extract. I made mine in 2 round pans. After cooling, I spread a layer of lemon filling in between and dusted the top with powdered sugar. It was excellent.
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Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 19, 2008
I thought this cake was pretty good, but not amazing. Most of my family really enjoyed it, though, so I may make it again. If I go all out and make a cake, though, I want an amazing recipe! All in all, no complaints.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 20, 2008
I loved this cake and so did every one in my office. I followed the other's advice and used only 1/3 c. poppy seeds, which was plenty. I also used fat free vanilla pudding and light cool whip and it turned out great. They want me to make this again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 18, 2008
A nice, light finish for a heavier meal. I made this at Christmas and everyone loved it. It freezes very well.
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Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA
Living In: Belgium, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 2, 2008
I made this without the poppy seads and I just thought it was OK. I would have liked it the cake was more lemony and less dense. I also didn't like the fact that it had to be refrigerated for 4 hours. I think it would have been fine if the cake was served after cooling but still at room temp.
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