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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J. Buckhana


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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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Sandra C

	Cooking Level: Intermediate Living In: Shawano, Wisconsin, USA
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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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Shannon M.

	Cooking Level: Intermediate Home Town: Rochester, New York, USA Living In: Provo, Utah, USA
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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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stacie915


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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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DEB D.

	Cooking Level: Expert Home Town: Sheboygan, Wisconsin, USA Living In: Belgium, Wisconsin, USA
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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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Misconduct


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Reviewed: Jun. 27, 2007

Amazing!!!!

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Rachel C

	Living In: Lexington, Kentucky, USA
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Reviewed: Apr. 20, 2007

Made this dessert for Easter and it went over well with everyone. Had a bit of a strange experience with the cake--it originally raised up so far that I didn't think I would have room to put any of the toppings on it. However, after taking it out of the oven, the cake fell--I was afraid the whole things would be ruined. But as it turned out, I had plenty of room for the toppings, and it was a great success! I think it could have used more than 1 can of the lemon pie filling--maybe a can and a half to two cans....otherwise it was fantastic.

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Snowbaby58

	Cooking Level: Expert Home Town: Cassville, Wisconsin, USA Living In: Lancaster, Wisconsin, USA
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Reviewed: Feb. 19, 2007

I made this cake for a party this weekend and everyone raved about it. The only change I made was using cherry pie filling because the grocery store did not have lemon pie filling. It turned out great and added a great flavor to it. Everyone enjoyed it.

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Pat


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Reviewed: Dec. 25, 2006

Possibly my favorite desert of all times. We usually make it with one of those pans that leave a dome on the inside for filling the inside of the cake after baking (they are on TV all the time) or with a bundt pan using the middle for the pie filling. Absolutely awsome.

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P4C

	Cooking Level: Intermediate
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Reviewed: Jun. 22, 2006

Made this for a friends birthday and it was great. Everyone liked ita nd wanted more.. And it was easy to make..

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MMMYSTAR


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Reviewed: Jun. 1, 2006

Good cake - I skipped the poppy seeds, and thought that the filling had a bit of a wang, but overall a very refreshing and light dessert!

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craftysteph

	Cooking Level: Intermediate Home Town: Bay City, Texas, USA Living In: Austin, Texas, USA
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Reviewed: Nov. 26, 2005

I admit that I am a total snob about cake mixes however I had very little time to put together a dessert for a pot-luck dinner so ran to the store for the ingredients for this cake. It's good! I messed up and used the amount of eggs/water on the cake box (3 eggs, three quarters cup of water) which differed from the recipe but the cake was still fine. I'm not crazy about the taste of instant lemon pudding so I added a bit of fresh grated lemon rind.

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RUBY2

	Living In: Vancouver, British Columbia, Canada
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Reviewed: Nov. 23, 2005

Made this for a church potluck and it was gone in a flash. Yummy, easy, and makes a bunch.

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KNIPPERDOG99


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Reviewed: Jun. 14, 2005

I made this and took it to the school where I teach. It didn't last long! The only thing I found wrong with it was that it tended to fall apart, it was so tender and soft.

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DebAC

	Cooking Level: Intermediate Living In: Lipan, Texas, USA
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Reviewed: Mar. 30, 2005

I made this for my wife's birthday. It was very easy to make, which was good since I haven't cooked anything this complicated since Reagan was prez. Seriously. Anyway, everyone really loved it. The only thing I will do next time is put less whipped topping on it, although everyone else said it was great the way it was.

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RONNCCOX


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Reviewed: Aug. 5, 2004

This cake is fantastic! I went searching for it to make for mother's day (lemon poppyseed is a favorite of hers). I normally dislike lemon anything and even I loved this cake. It was hit with the whole family. My mother liked it so much she made it the next week for her card party and has requested it for her upcoming birthday. It is moist, light and lemony. As a previous reviewer wrote - don't be alarmed when it shrinks. It will shrink significantly, but don't worry, you will need the room for the filling and topping.

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JENNYB5149


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Reviewed: Jul. 21, 2004

This recipe is great. It was even better the next day.

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