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Reviewed: Jan. 17, 2008

this cake was way too dense for me. The filling tasted good, and so did the icing, but the cake... well i think next time i'll just go out and buy a box mix or something.

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Reviewer:

Ashton

	Cooking Level: Intermediate Home Town: Meridian, Mississippi, USA
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Reviewed: Jan. 11, 2008

I have been waiting all day to write this review. For a week I had planned to make this cake for my husband's birthday. This morning I did just that. I wondered about the shortening amt. & felt something was wrong once the batter was made, the consistency was 'off'. But because of all the rave reviews I hoped for the best. Now I feel making dessert recipes is not hard- follow the directions, it's that simple. I always review my recipes after ea. step & ingredient. That being said- this cake was awful. I almost cried, I was so in disbelief and now I had no cake or time to make a new one for my husband. I saved the cake for when he did get home- we both agreed, it tastes like weird cornbread, now how is that??

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Reviewer:

Tania


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Reviewed: Nov. 10, 2007

I really loved this cake. I gave it four stars because despite liberally greasing the cake pans it stuck to the bottom making have to make two batters for one occasion. I used wax paper on the second attempt.

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Reviewer:

RMNAAS


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Reviewed: Jun. 11, 2007

I'd lost the white cake recipie I used to make my Rhubarb Cake and used this one instead . . . it's great! Cake is light and delicate, top browns nicely. I don't miss my old recipie!

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Deb W.


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Reviewed: May 17, 2007

This is good and looks pretty. Once assembled, cover and put in the fridge until serving time, for easier slicing. I substituted 2 eggs for the 4 egg whites and lemon extract for the vanilla. I used Carol's Lemon Icing recipe to frost the top of the cake and also between the 2 layers. Yummy! Thanks, Carol.

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AUNT MAMIE

	Cooking Level: Expert Living In: Niagara-On-The-Lake, Ontario, Canada
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Reviewed: Apr. 22, 2007

THIS CAKE SHOULD HAVE WON THE PHOTO CONTEST. IT TASTE GREAT AS WELL. THE LADIES AT THE SPRING FASHION SHOW RAVED OVER THE CAKE! THANKS FOR THE RECIPE.

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Reviewer:

Yolanda.N


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Reviewed: Apr. 15, 2007

This recipe is fantastic. I used it to make an Easter Bonnet cake that we used on a Buffet table. It looked good, and tasted even better.

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Reviewer:

Andrea F

	Cooking Level: Expert Living In: Indianapolis, Indiana, USA
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Reviewed: Dec. 1, 2005

The cake tasted like flour. It was dense and too sweet. The flavour was really flat.(Maybe because i didn't add the vanilla?) Also because the cake was so dense and heavy, it was very difficult to stop the orange/lemon filling from squeezing out.

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Reviewer:

karjou


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Reviewed: Nov. 22, 2005

The flavor and texture of this cake were outstanding, but I had a little trouble with the filling. It was either too much or not thick enough and it oozed out from between the layers as I was frosting the top and sides. Maybe I didn't cook it long enough. I will probably try this again another time.

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Reviewer:

LSNIDER


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Reviewed: Jul. 1, 2005

I made this cake for my moms birthday, and it came out wonderfully!!! Very easy to make, very moist, and very light!!! perfect for summer!!! i used heavy whipping cream for a frosting which fit perfect with the light cake!! i can't say enough good things about this recipe

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Reviewer:

dyemysoul


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Reviewed: May 18, 2005

scrumptious! particularly if one avoids questionable substitutions...

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Reviewer:

MEGUSTARIA


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Reviewed: Sep. 21, 2004

I needed a recipe for white cake so I used this one without the lemon filling (I hate lemon filling) and it came out great. I made it with strawberries and whipped cream icing and I added an extra splash of milk to make sure it was moist, and it was eaten up within 2 days!!!

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Reviewer:

Mrs. Perkins

	Cooking Level: Intermediate Home Town: Gary, Indiana, USA Living In: Willowbrook, Illinois, USA
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Reviewed: Jan. 25, 2004

I made this cake for my son's birthday. I used Splenda rather than white sugar so the layers did not rise very high. Although he loved the cake, I thought it had too much orange which overpowered the lemon flavor which gave it a "funny" taste. I think my son said he loved it because he didn't want to hurt my feelings. I doubt I'll be making this cake anytime soon.

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Reviewer:

Lainie


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Reviewed: Jan. 6, 2004

I found this cake to be a lot heavier than I'd anticipated. The lemon filling was nice but I won't likely be serving this cake any time soon.

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Reviewer:

GINABEE


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Reviewed: Jan. 6, 2004

My husband requested a layered cake with filling for his birthday. I found this recipe and it was a big hit with my family.

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Reviewer:

SBRUIN


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Reviewed: Apr. 4, 2003

I thought this recipe was excellent! The filling was superb!! I love not-so-sweet cakes; topping the cake with wipped cream and strawberries worked well. I would recommend this as a summer cake, also good with tea. I didn't find the cake heavy as one reviewer did, although, I wouldn't classify it as light either. The cake base it self was of good taste, one of the best basic white cakes I have made. Thank you for this lovely recipie!

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Reviewer:

SWEETNOTHINGS

	Cooking Level: Expert Home Town: Vancouver, British Columbia, Canada
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