Reviewed: Jul. 31, 2006

ABSOLUTELY LOVELY LIGHT CAKE LEMON. I USED CREAM CHEESE AND RASBERRY FILLING IN THE MIDDLE, COVERED WITH A LEMON CREAM CHEESE FROSTING! TASTED SPECTACULAR! had to cook longer than the recipe called for, but may have been my oven or the shape of pan I used, not sure. Any way, it was delightful! Had to bake a second cake that night for my fiancée!

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peacefulady

Cooking Level: Expert

Living In: Yakima, Washington, USA

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Reviewed: Jan. 24, 2006

I've made this cake three times now and its moist and lemony every time. I follow the recipe exactly. Deicious!!

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MOMMYANDBOYS

Cooking Level: Expert

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Reviewed: Oct. 26, 2005

Baked for work and got rave reviews. Very very moist and nice and lemony. Followed directions to a "T". I had no problem getting the cake out of the bundt pan. A cooking tip that my sister taught me is to buy a product called Bakers Joy. It is in the baking section of your local grocery store. It is in a can and is oil and flour combined. You just spray your bundt pan with it. Works perfect every time. I only waited about 15 minutes to flip the cake out of the bundt pan and it turned out perfect. (See photo) Thanks Heather

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LESLEYfromWI

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Reviewed: Jun. 30, 2005

this cake tickled my palate! it is sooo deliciously yummy!!! my husband loved it and ate half of the cake in one sitting, that is how good it is!!! so much for his diet!!!

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SIERIKA

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Reviewed: Jun. 8, 2005

I fell in love with a lemon cake at a local restaurant and went in search of the recipe. This recipe is even better! I bake it in 2 round cake pans and pour the glaze on while they are still in the pan. I also poke tiny holes in the cake as mentioned earlier. Then I frost it with cream cheese frosting. SO GOOD! It is now my most requested dessert!

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HHMURPHY

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Reviewed: Nov. 16, 2004

This cake is fantastic! It's very easy, so new bakers shouldn't have a problem impressing family, or friends. And the taste is great. It is very moist. Also, a little tip, instead of flouring the pan, sugar it, with granulated sugar. It works just as well, & doesn't leave a white residue on the cake. I garnished with fresh lemon whipped cream, & YUM!

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Daphnie

Cooking Level: Intermediate

Home Town: Signal Mountain, Tennessee, USA

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Reviewed: Aug. 27, 2004

My family loved this cake so much that I printed out the recipe and put it away under my favorites! I did not experience any problems previously mentioned; crumbly, messy, wouldn't release. I found it to be perfect. I did let it rest longer than an hour before I inverted it, and used a rubber spatula to help release the sides. (remember the sides of a cake/bundt pan should be room temp. before inverting)I poured the glaze over the cake while it was still inside the mold, just take your time and let it absorb a bit. The prep work is very similar to a Rum Cake, so you may even want to pierce holes in the cake for the icing so seep through. Good Luck!!!

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CRYSTALBELL66

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Reviewed: May 24, 2004

This cake is delicious! However it broke when I tried to take it out of the bundt pan. I wasn't sure if I was supposed to pour the glaze over top while it was still in the pan (that's what I did) but I wouldn't do that again. Also it's a very crumbly cake. I haven't gotten a solid piece out of it yet without it falling into crumbs. The first night we found it too lemony but about 24 hours later the taste was perfect. If I make this again I'll definitely have to play with the recipe a bit so that I'll have a firmer cake. Maybe less water? As it is, I would never serve it to company.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 10, 2004

extremely moist and lemony! Will make this again and again. Everyone at Easter dinner loved it!

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CCT

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Reviewed: Oct. 30, 2003

Just the BEST!!! I made it once with the yellow cake and another time with the white cake. Its much better with the yellow. If you want more of a tart flavor, make your own lemon juice, and even tarter, juice the rind in an electric juicer!!

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MISHIE10

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Reviewed: Oct. 12, 2002

Great cake. I did some substitutions though. I used a supermoist yellow cake mix and added lemon zest. I also used real lemons for the 1/2 cup lemon juice. My company loved it as well.

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FLUFFY97

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Reviewed: Jun. 24, 2002

When I put the glaze over the cake before removing it from the pan...it turned out to be a mess! However, removing that step on the second try, turned out relatively well. Good thing it was easy to make, and I had bought two of each ingredient.

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SJHERRON

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 7, 2002

This was really good lemon cake. I added fresh squeezed lemon juice in place of the water in this recipe.

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GARLICKE

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Reviewed: Feb. 20, 2002

I substituded butter for oil, used fresh squeezed lemon juice instead of water, and fresh squeezeed in the drizzle. It was so good and truly was better the next day. I took it to work and people loved it. Kathleen3

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KATHLEEN3

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Reviewed: Feb. 19, 2002

My family loved this cake. It was so moist and delicious. I made a mistake when preparing it and put 1/2 cup of real fresh lemon juice in the cake batter. It turned out very good though, in fact I think it probably made the cake better. I used fresh lemons from my tree in my backyard. I would highly recommend this recipe to all my friends. Dee in Florida

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FLORIDIAN

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Reviewed: Apr. 18, 2001

I served this on Easter and no one liked it. I also used the ReaLemon lemon juice, perhaps that was the mistake! The cake was too moist because the icing was absorbed into the cake. It would have been much better to leave the last step off completely.

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SUE-S.

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Reviewed: Feb. 27, 2001

This cake was SOOO moist, and SOOO good!!! When making the icing, I made the mistake(?) of using ReaLemon bottled lemon juice, and when I mixed it with the powdered sugar, it didn't seem too homogenous. Anyway, I poured it on the lemon cake while the cake was still warm, and it sort of got absorbed by the cake, but this, I thought, made the cake taste even better! Next time, I'll do the same thing, but I'll also mix FRESH lemon juice with the powdered sugar, and pour it on the cake after it's cooled- then I'll have an icing!! This cake was soooooooooo good!

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VELARIA

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Reviewed: Feb. 15, 2001

This cake was average. I didn't care for it's texture...it was too crumbly and spongy (in my opinion much like a genoise). I was looking for a more moist, firm, dense cake...

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BABYCAKES291

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Dec. 7, 2000

This is a really moist lemony cake. If you love lemon like I do you have to try this cake. I have made it several times now and everyone loves it.

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JUDY PENNER

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Reviewed: May 17, 2000

This cake has a great "lemony" flavor and is quick to make. I split the cake into 3 layers and filled it with lemon curd, then frosted it with lemon cream cheese icing made from an 8 oz. package of cream cheese, 1/4 c. lemon juice, 1 tsp. grated lemon peel and powdered sugar. I also added 1 tsp.grated lemon peel to the cake batter before baking.

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sharonc

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Luscious Lemon Cake

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