Reviewed: Apr. 29, 2012

Followed the cake recipe exactly, turned out great; however, it does taste like a big pancake with a hint of lemon ... I love pancakes so it tastes good to me.

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Reviewer:

JoAnn S

Cooking Level: Expert

Living In: Columbia, Maryland, USA

Reviewed: Apr. 23, 2012

My crumb came out kind of rubbery and over all the cake was a little dry. I will try mixing it even less next time and will double the glaze so even more can seep into the cake. I also used Bacardi Limon instead of limoncello since I didn't have it.

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Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Apr. 16, 2012

I substituted sour cream also for the yogurt and used a thin glaze in between the layers of Limoncello and lemon juice and powdered sugar. The cake got better and better with each passing day. The frosting was Whipped Mascarpone cheese frosting made with Lemon curd and cream. Delicious..

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: Apr. 16, 2012

I followed the recipe exactly, even mixed by hand so not to overbeat and the cake. I did not care for this.

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Reviewer:

Mary Lou

Reviewed: Jan. 1, 2012

I made this recipe as cupcakes with a few adjustments. I used sour cream instead of plain yogurt. I added a teaspoon of Madagascar Vanilla extract. The Caravella Limoncello seems to be more sweet than tart and sort of gets lost in the batter. So, I added extra zest and omitted the lemon extract. I made a frosting using pureed fresh strawberries. I added Limoncello to the frosting. I also filled the cupcakes with lemon filling and limoncello mixed in. Cupcakes were great with a nice lemon smell.

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Reviewer:

Tracey721

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Reviewed: Dec. 12, 2011

Good, simple cake, but it was somewhat dense. The Limoncello is very faint, so I will use lemon juice instead and save the Limoncello for cocktails. I'm glad I added extra lemon zest and extract.

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Reviewer:

marljong

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Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Aug. 1, 2011

I couldn't taste the lemon in this. I think I am a "lemonaholic" and need more than the average person. Everyone else said it tasted like lemon. I poured the 3 tablespoons of straight limoncello over the cake without any powdered sugar added to it. It made for a moist cake, but nothing I feel I would waste limoncello on.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Jun. 15, 2011

This recipe was amazing! I made it into muffins and cooked it five minutes at a time until it was lightly brown and the toothpick came out clean. I used lime zest and juice since I was out of lemons. I also used blueberry yogurt instead of plain yougut to add more flavor(I had no plain yogurt). The resault was a light green muffin in stead of a yellow one, but it was delish! My family and I devoured them!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

A very moist cake; I think it would benefit from more lemon juice in the batter. The Limoncello in the glaze was just too overpowering.

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Reviewer:

RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 25, 2011

If you like lemon, you will love this! I used sour cream instead of yogurt (the 8oz box). Sooo good! Used a 9inch bundt pan, the cake was ready in exactly 35 minutes! Served it with homemade whipped cream and fresh strawberries

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