Reviewed: Nov. 11, 2009

Made this one and it turned out great. Disappeared fast at work.

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KMelancon

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Farmington, Arkansas, USA

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Reviewed: Nov. 6, 2009

Easy to make, but was a little dry. Used a chocolate icing instead as John is a chocoholic. He liked it so must be good.

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Phyllis

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Reviewed: Oct. 25, 2009

This cake was awesome! My husband and kids could not get enough of eating it and it didn't last long in our house. Only one of sons was overwhelmed by the lemon, but the cake was still a winner in our home. I HAD to save this one to my recipes list. The cake was moist, not too heavy and fluffy - to sum it up - Dee-licious!

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CANDI

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Reviewed: Jul. 19, 2009

I made this cake just recently as a "tester" for a later cake to come. I didn't have time to frost it. My family ate the whole thing before it even had time to cool! No icing was necessary, it was beyond delicious plain!

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Rodgers1016

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Reviewed: Sep. 25, 2008

I don't know why the other reviewers were having problems. IT turned out wonderfully! If you don't like it real lemony then try putting on less frosting or glaze. I love lemon stuff though and it was PERFECT! I was on a bit of a tight schedule so instead of putting it in the fridge for two hours I put it in the freezer for about forty five minuets. It didn't fall part or crumble at all!

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MKAnthony

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2007

the cake wasn't bad, but it wasn't that lemony and it was kinda dry, but with a good buttercream frosting, it's not that bad

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CHOCOLATLUV44

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Reviewed: Aug. 7, 2007

it was Ok, but very sweet. I ran out of sugar so I didn't make the frosting. I'm glad I didn't because it was sweet enough as is. Will not make again!

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bridget15

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Reviewed: Jun. 10, 2007

I was so disappointed in this cake. I removed it from the bundt pan (without any problems) before putting on the lemon glaze. Whoever described the glaze as super glue is right on!! The cake was very dense, heavy & dry. This is the first failure I've had with any of your recipes, but I'll keep on tryin'!!

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WISTGIRL

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Reviewed: Apr. 24, 2007

Best lemon cake I've ever had!

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Luv2bake

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Gardena, California, USA

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Reviewed: Mar. 25, 2007

cornbread and lemons don't make for the ultimate cake to me! This recipe was a let-down. The icing was too sweet and the cake was dry and gross and I followed the recipe to a tee.

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Malachi74

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Reviewed: Oct. 18, 2006

I made this recipe because my husband and father are both huge lemon fans. I followed the recipe exactly and had no problems. It definitely has a lot of lemon flavor and got a big thumbs up.

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Anna

Cooking Level: Intermediate

Home Town: Sumas, Washington, USA

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Reviewed: Aug. 24, 2006

Very lemony flavor. I've made this cake twice. The first time,in a rush,I didn't wait the full hour cooling time. The cake fell apart coming out of the pan because the center was still hot. (But it tasted yummy so if at first you don't succeed...:) Second try I added an additional 1/2 cup sugar and 1/4 cup more lemon juice to the cake. Before pouring on the hot glaze I used a metal skewer to poke holes in the cake. This allowed the hot glaze to soak more evenly into the cake. I cooled the cake in the pan 1 hour according to directions, ran a butter knife around the sides of the pan before turning and it came out perfect.

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Donna

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Reviewed: Aug. 13, 2006

I made the cake according to the recipe, except I used (2.75 cups) cake flour instead of all-purpose, since I find it usually produces a lighter, better textured cake. I also added a tablespoon of lemon zest. The cake was done in 50 minutes, so I took it out a little early. Next time, as others suggested, I will use 4 eggs instead of the 8 yolks. Also, I will use much less glaze--just too sweet! However, I had no problems removing it from the pan, and it was nicely textured. It disappeared quickly, so we liked it fine, but with a few changes, it will be better suited to my family's tastes.

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METERMAID

Cooking Level: Intermediate

Living In: Pompano Beach, Florida, USA

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Reviewed: Jun. 11, 2006

Had no problem with getting this cake out of the pan, but the glazing and then the drizzling of frosting was just way too much sugar. I would recommend leaving off the glaze part and just putting on the final drizzle of frosting.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: May 1, 2006

I think this is one of the worst lemon cakes I have ever made. I have tried doctoring the recipe, but it is stiff, dense, lacking taste...vanilla and lemon don't do well together. I would like to warn you that there are much better recipes out there, especially the lemon cake in the Silver Palette Book.

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JTIMBAN

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

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Reviewed: Apr. 8, 2006

This cake came out fluffy and light - and with a great lemon taste. I used splenda for baking for the sugar - even the confectioners sugar - just put it in the blender until it was powdered! My husband, the real lemon lover of the family, and my son enjoyed this cake. I highly recommend it if you like lemon!

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patj

Cooking Level: Intermediate

Home Town: Union City, Michigan, USA

Living In: Negaunee, Michigan, USA

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Reviewed: Oct. 21, 2004

We do a food network night (my kids and I)and my 11 year old son who is disabled especially enjoys it. He won the cake contest with this recipe. It was great, moist, lemony and tasty. My neice asked me to make it for her wedding party. If you had a negative experience with this, you should remember that over mixing, adding ingredients in the wrong sequence or not correctly measuring some ingredients can totally change the outcome of a recipe.

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MOTHERTERESA1

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Reviewed: Aug. 23, 2004

This is a really Lemony-eggy cake. I did not like this cake. It was easy to make and it was beautiful.

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CJ5380

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 23, 2004

This was so-so. In my husband's words, he said it tasted like flour. The cake was very dry, with little pockets of moistness. About the only thing that tasted lemony was the glaze and icing (which were pretty much the same thing, so why the extra step?). I was in need of a sweet fic and this wasn't it. I won't make this again.

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JCSWOMYN

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Reviewed: Feb. 1, 2004

This is my favorite lemon cake. I've only had it stick to the bundt pan once, but I think it was because I didn't remove it as soon as I was supposed to. The several other times I've made it, it has been fantastic. Use real lemons for ultimate flavor.

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