Reviewed: Jun. 13, 2011

What a wonderful recipe! Such a perfect medley of flavors. The cake came out very moist, even with the surprisingly little butter. I did reduce the cloves to 1/4 tsp., so it wouldn't be too overpowering, since it is such a strong spice. The ONLY thing wrong with this recipe, in my opinion, is that there is way too much sauce. You could easily get by with making only half a batch of the sauce. I ended up throwing a good portion away. My husband and I ate our first pieces with the sauce still warm and it was amazing. I then poured half of the sauce over the rest of the cake and my hubby took it into work the next day to share with his co-workers and it got rave reviews! I also choose to go "natural" and not add the food coloring to the sauce. The zest does give it a nice pale yellow color.

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2 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: May 1, 2011

Recently served this at book club and it was a hit with all. The cake is good by itself but the lemon sauce makes it and even nicer treat.

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1 user found this review helpful

Reviewer:

danil55

Cooking Level: Expert

Reviewed: Jun. 15, 2008

I tried this cake for Fathers day, Everyone loved it. With or without the lemon sauce it is tasty. Hint: try the lemon sauce on other desserts, It is delicious!!

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5 users found this review helpful

Reviewer:

T.Chabot

Reviewed: May 26, 2008

I made this for the dessert at our traditional easter dinner. Fantastic! I did a layered 8" cake with lemon cream cheese frosting - it was a huge hit. Will do again, maybe with the original lemon glaze.

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5 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: May 28, 2007

This cake was just okay...a tad on the sweet side, I'd probably reduce the sugar if I were to make it again. The lemon sauce was great though, would be nice on a variety of different fruit or on vanilla ice cream! The cake/sauce combo was a bit too rich for my liking.

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5 users found this review helpful

Reviewer:

Laura

Cooking Level: Expert

Living In: Squamish, British Columbia, Canada

Reviewed: Jun. 22, 2006

I made this without the lemon sauce to bring to an afternoon tea. Everyone loved it! Even my student who said he had been "scared of rhubarb" before this had two pieces. Definitely a winner!

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6 users found this review helpful