Reviewed: Apr. 28, 2009

I had the hardest time taking this out of the pan. It just would not stay together. I was really disappointed about the way it looked, but it still tasted amazing.

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Alis

Cooking Level: Beginning

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Reviewed: Apr. 14, 2009

This recipe is a DREAM. I made it into a tiered cake for my parent's 30th anniversary and it worked out beautifully. Also made it using dairy-free margarine and frosted it with a simple butter-cream frosting (also made dairy-free). It was LOVELY and my mom loved it so much, she's made it several times since. A keeper!

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avemaria

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

I gave this 4 stars because I haven't tasted it yet, they just came out of the oven. I baked the two pans on separate levels, so the one on the bottom was done 20 minutes into baking, but I wasn't able to take it out sooner, and I got a dark brown crust on the sides(which I tried to avoid, it's always the mistake I have when baking cakes in floured pans). The other one came out looking good. I modified the frosting; I whipped up 1 1/3 c of all purpose cream, used 1/8 tsp lemon extract + 1 tsp water to substitute for the lemon juice. It came out nice and light, and I'm looking forward to frosting my cake later. For the cake, I didn't have any lemons at hand, so I just used more orange zest and mixed a bit of lemon extract with water for the lemon juice. Thanks for the recipe!

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iya lim

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

Just plain good!

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Reviewer:

kashmir

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 18, 2008

Good cake. I didn't add any lemon as I didn't have any & had to add about 1/4 cup of milk as the batter was a little dry. Turned out great!

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: May 21, 2008

This cake was amazing. Seriously. It was moist, fluffy, the flavour was fabulous and both my bf and I adored it. I really like a more intense orange flavour, so I used the zest from a whole orange and added a orange juice/sugar glaze instead of the frosting. I also left out the lemon zest. Next time though, I will definitely cut down on the lemon juice as I found it left a biting aftertaste.

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Reviewer:

Sammich

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Reviewed: Apr. 12, 2008

excellent!!!

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blacktulip05

Cooking Level: Intermediate

Home Town: Dammam, Ash Sharqiyah, Saudi Arabia

Living In: Toledo, Ohio, USA

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Reviewed: Jun. 2, 2007

Had oranges and lemons just waiting to be used in the fridge so I decided to try an orange cake (my first time). I'm not to crazy about things that contain zest in them, don't ask me why. I really enjoyed this one, as well as the rest of my family. It was a last-minute thing so I just used thawed whipped topping as icing. It makes for a great, summery dessert. I doubled the orange zest, though. It came out very light, not at all heavy or greasy tasting. There is nothing wrong about this cake!

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Feb. 2, 2007

Excellent cake! I have made this cake twice and both times it has turned out wonderfully. I like a stronger orange flavor so I use 3 tbs. of zest. Great recipe!!

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Mariquita

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Reviewed: Jan. 22, 2007

This recipe was a hit!! A very moist cake with tons of flavor. I added a little bit of almond flavoring to the whipping cream and it tasted wonderful!

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