Reviewed: Oct. 17, 2011

Can t understand some of the problems encountered with this simple cake I do suggest you use cake flour (sifted before measuring) which gives a lighter texture. Also you will need to add about 2 tbsp. more.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 20, 2011

Used ingredients just as the recipe specified, but baked a little differently because I was making a multiple-layer cake. I creamed the sugar, shortening and milk before adding the flour, so as not to develop too much gluten and make it tough. Then I split the batter into 3 portions (by weight) and baked in three 9-inch pans for 13 minutes at 365. Greased and liberally floured the pans and my cakes all came out with no problems at all. Delicious! My hard-to-please hubby said it was very moist, and we both ate it up.

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Reviewer:

Keri

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 15, 2011

We too had to make a cake for family bday, but cake is too small, weird cornbread like texture, stuck to pan even though I greased and floured. Very Dissappointed, but will use this cake in a triffle instead. I say dont waste your time on this one...

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Reviewer:

Italiank's

Reviewed: Oct. 18, 2010

I love lemon! Lemonade, lemon bars, and of corse lemon cake! but i have to give a big thumbs down on the format (sorry tomboy) but as for taste delish!

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Reviewer:

Romper

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

I followed the recipe exactly, and had the same problem as another reviewer - the cake stuck to the pan. Maybe try greasing and flour - but I tossed the recipe and will try a different one. (My rating is for the cake, not the filling. I was using a chocolate filling.)

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Reviewer:

Stella67

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Reviewed: Aug. 6, 2010

This cake was very light and tasted great. I followed the recipe exactly as written. The only reason I gave it four stars was that I had problems with it sticking to the cake pan, as others described. I would probably use wax paper if I made it again.

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Reviewer:

caitlincvv

Reviewed: Feb. 23, 2010

This cake tasted very good. HOWEVER: 1. It stuck even to wax paper! 2. The batter was a weird consistancy and looked curdled. 3. It was terribly crumbly. It did not stay in one peice. 4. It was overly sweet. So if looks don't matter this is a good cake for you!

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Reviewer:

food

Reviewed: Feb. 17, 2010

was very crumby but I added a few tablespoons of raspberry jam to the batter to add a touch of flavor. I did not make it with the lemon filling, I used the brownie frosting found on this website. I will try making this again without the jam to see if it is still crumby. Tasted very good though!

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Reviewer:

tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

Reviewed: Dec. 7, 2009

Everyone thought the cake taked great, the only problem is the filling made icing and cutting rather difficult. The filling was oozing out everywhere, and did not look all that appetizing. Thank goodness for my brave family who tried it. Next time I make the fililng I will not use the whole recipe in between the layers. I will also refrigerate the cake prior to icing and cutting.

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