Reviewed: Sep. 14, 2009

My grandmother used to make this cake for us when we were little. I think it is absolutely, by far, my favorite cake ever! We use yellow cake mix instead of lemon cake mix and it it still very lemony, sweet. We also use confectioner's sugar instead of granulated sugar for the icing. I LOVE, I LOVE, I LOVE this cake!

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AGGIE778

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

very easy and tasty. got great reviews at my church. will make again.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Mar. 15, 2009

Sort of fake lemony taste but it was moist and a big hit with the kids who normally don't like lemon.

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Tammy G

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Reviewed: Mar. 14, 2009

This was an amazing cake, simple and lemony. I appreciate how no fresh lemons are called for - I keep all of the ingredients on hand anyways, so this can be whipped up in a flash. The recipe states to pour the glaze on right away, but I find letting the cake cool for 20-25 mins allows the holes poked in to stay open and not close back up, and thus let more delicious glaze throughout the cake. I will make this for all who love lemon, thank you very much for submitting.

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Mar. 1, 2009

This cake was very good, came out very moist, I did not have the frozen concentrate lemonade so i made my own glaze 1 1/2 cups of confectioner's sugar 2 Tablespoons of lemon juice, and 1/2 tsp of lemon extract, very good, can't wait to try it with the concentrate!

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 14, 2008

Yummy! I made this cake because it sounded so good and I just love lemon. I wasn't disappointed. Like another reviewer, I did warm the lemonade and sugar in a saucepan before pouring over the cake to dissolve the sugar. I took half of it over to a neighbor, who has now asked for the recipe. Another conquest! Thanks for posting it.

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Paula

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Reviewed: Sep. 23, 2008

Tastes good and it's easy to make. The cooking time seemed to be too long for my oven, though, so I ended up having to cut the burned parts off the outside, which spoiled the appearance. Seved with mixed fresh berries, for a refreshing dessert.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 31, 2008

I love lemons, and this was fantastic! The cake is so moist and the perfect balance of tart and sweet. I only poured half of the glaze onto the cake in the pan, and used the rest on the top of the cake once it cooled. This cake is wonerful, and so refreshing served cool on a hot summer day, I'm making it again this afternoon!

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Diane P

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Reviewed: Jul. 28, 2008

This turned out way too wet for my taste.

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GARDENMOMBETH

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Reviewed: Jul. 14, 2008

This cake is delicious. Very rich lemon flavor. I made the glaze with rasberry lemonade and it was so good. I brought it to work and it went very quickly. I get requests to bring it again.

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mrs.kparedes

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Reviewed: Mar. 22, 2008

Good, moist, and lemony. Pretty good for a box cake. Don't cook as long as recipe states.

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GDEEZY

Cooking Level: Expert

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Reviewed: Mar. 6, 2008

the cake was good...but when it comes to the glazed its too much...i should've make a lemon cheese frosting than sticking to this recipe...other than that the cake was moist and beautiful...

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Cindy'sDreamBakery

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Reviewed: Nov. 19, 2007

This was really good, just not what I was looking for. My husband really liked it, and he's not really into sweets.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Jul. 10, 2007

Everyone thought this cake was really good, it was really lemony and moist - you need to like lemons! I didn't bake it in a fancy pan and with the glaze it wasn't very pretty.

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: May 22, 2007

Delicious!!! My family and I ate this whole cake in 2 days!! And there are only my husband and I!!! My boys aren't too into this kind of cake- they didn't even try it. I will definately make it again.

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Teresa

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Reviewed: Apr. 2, 2007

Great cake! I followed the directions exactly, and then drizzled blueberry and spice sauce (from this site) over it along with fresh blueberries and strawberries. My guests raved. Will make again!

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2006

The cake turned out great. I used the tip of powdered sugar instead of granulated for the glaze. Would have rated higher but it didn't past my daughter's taste test. If she doesn't like I tend not to try the recipe twice. But the cake was moist & lemony just not her thing. Maybe I'll make it for a big family get togehter so I'm not stuck w/ a whole cake to myself!! Oh also cooking time seemed a bit long so I used the recommened time for bundt cake on box & it came ou perfect @ only 37 minutes as a opposed to the hour recommened in recipe.

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MichelleT

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 3, 2006

This is an excellent lemon cake. Very easy and very good! The only thing I did differently was I heated up the sugar/lemonade mixture in the microwave so that the sugar would dissolve. I also used a wooden skewer to poke the cake. Thanks, Denise!

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kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Aug. 27, 2006

Extreme lemon flavor!! My picky husband loved it, as did all the I friends I shared it with. I'm always taking food to school for some reason or another and will be sending this along this year. Really great and a definite keeper!

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MAMAB45

Cooking Level: Expert

Home Town: Beatrice, Nebraska, USA

Living In: Daykin, Nebraska, USA

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Reviewed: Aug. 21, 2006

This a great cake for dessert or can be served as a coffee cake. Iused banana cream pudding instead of lemon. The cake tasted good, no banana flavor at all. I think using lemon pudding would have made the cake overpowering. I used a 12 oz can of lemonade concentrate for the glaze. The glaze gives the cake the extra kick.

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FIRECANDY

Cooking Level: Expert

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Lemonade Cake III

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