This was delicious. I made it as a layer cake with two 8" round cakes. I did choose to ice it with chocolate buttercream, and in retrospect I shouldn't have. The lemon flavor was so great that it didn't benefit from the chocolate. Next time I will try the bundt pan and the dusting of icing sugar. Thanks for a great recipe!

My mom LOVED this cake... I thought it was pretty good. The cake itself is pretty moist and good although not as lemony as I thought it would be. The only thing I didn't care for was the crust for some reason.

So moist and lemony. Just how I picture a lemon cake!

I have been making this cake for years and it is sooo yummy! My girlfriends always request this at girls night out and have asked me for the recipe. My friend still has my bundt pan from when she made it last time so I am trying in a 9x11 metal baking pan. It probably won't look as pretty but excited to try it this way. The bundt pan requires a long time to cool. I'm hoping this is faster since the cake is not as dense. You will love this lemon cake!

I used lemon gelatin jello mix instead of pudding mix, and I replaced the water with real lemon juice and it was out of this world lemony!! I've made this several times and discovered that real lemon juice makes all the difference. So easy and soooo good.

Might as well had made just the box cake, nothing special. The glaze just made the top part chewy, not moist.

There is no mistaking this cake for a scratch cake, but for a doctored up cake mix this is pretty darned good. I didn’t have lemon cake mix, as I prefer (and used) a French Vanilla Cake mix in any recipe calling for any variety of yellow or white cake mix. I also used vanilla pudding rather than lemon. For lemon flavor, then, I used a mix of 1/3 cup fresh lemon juice and enough sour mix (Fresca, leftover from Lemon Drop Martinis a couple of nights ago!) to make the total of 3/4 cup liquid. I also added a teaspoon of lemon extract and a full tablespoon of lemon zest. I did not use the confectioners’ sugar and lemon juice syrup. Rather, I made a simple glaze of confectioners’ sugar, lemon juice, a dab of butter and a tablespoon or so of corn syrup. This is a “plain” and simple cake, not one of Hubs’ favorites for just that reason, as he prefers richer cakes with lots of frosting. This is light, moist and refreshing, delicious on its own but would also be nice with berries and cream.

This was very moist and delicious. I love lemons so I added some lemon juice into the cake mix and it came out delicious. Very easy to make.

This was a GREAT lemon cake- and so so easy! I used a half water half lemon juice mixture, and added lemon zest and a little vanilla for fun. Will make this again and again! **Totally forgot and left out the oil this time- but still turned out GREAT! A little dry, but it's my own fault!

Delicious. Texture was good. Easy to make. Appearance is nice. I love lemon flavor, so I added a dash of lemon extract to the cake mix. That was the only change/addition I made. Well, except that 50 minutes in my oven is too long. Oven temps vary so check it after 40 minutes or so as another reviewer said.