Reviewed: May 10, 2012

I changed it and it was great..probably great as it, but, worked with what I had. I used black cherry jello and omitted the lemon extract. Followed rest of cake recipe. On glaze..I only used 2 tbsp of lemon juice..that was plenty. I poked holes all in the top of the cake before drizzling on. This was very good. Probably good with other flavors of jello too..I am going to try more.

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Reviewer:

Lisa

Reviewed: May 1, 2012

I don't use cake mixes except for this cake. I got the recipe from my MIL years ago and it's been a family favorite since then. I do use the lemon zest finely grated from the lemons in the topping and add them to the cake batter for an additional lemon boost. What I love about this cake is the sheen the jello gives to the cake crumb. It's so pretty and almost tranluscent looking. Delicious and quick to put together. It's great as a base for strawberries or blueberry compote ladled over a slice with some whipped cream dolloped on top!

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Reviewer:

Susan

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Mar. 10, 2012

This is good; however, I love love lemon/tart desserts...so I added the juice of one lemon and the zest to a Lemon cake mix. Omitted the extract and use the juice of two fresh lemons the zest to the powder sugar for the glaze. Huge hit. Great recipe and yes the lemon jello works.

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Reviewer:

Hatts

Cooking Level: Expert

Home Town: Allen, Texas, USA

Reviewed: Feb. 11, 2012

Easy and delicious!

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Reviewer:

Lynne

Cooking Level: Intermediate

Reviewed: Aug. 22, 2011

My husband dies for this cake - it's so yummy! I added 1 cup of frozen cranberries and the zest of one lemon to the batter before baking. Makes a delicious and light dessert!

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Reviewer:

LoraDawn

Reviewed: Jun. 6, 2011

This cake is amazing! I made it for a picnic at our church and it was an instant hit! My only regret was that I didn't make more than one!

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Reviewer:

LORIMCLAREN

Cooking Level: Expert

Living In: Sharpsville, Pennsylvania, USA

Reviewed: May 24, 2011

Read reviews and made some changes. I don't usually use boxes for cakes but I was in a hurry to whip up a treat. I added lemon zest and used pudding mix! I also increased the lemon extract! I had some fresh blueberries so I added them. The kids made fresh whipped cream to put on top!! My husband made a face when he saw I was using a boxed cake, but after dinner I caught him in the kitchen stealing another bite! So I would recommend this cake in a pinch! Thanks for the recipe and reviewers advice!

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Reviewer:

lil prep on the prairie

Cooking Level: Intermediate

Reviewed: May 7, 2011

This cake was delicious and moist....I used a lemon cake mix, I added lemon pudding and 1/2 teaspoon of lemon flavor/extract....the cake is yummy yummy yummy.....I did the icing as directed and it was perfect; not to sweet and not to light....just a perfect recipe

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Reviewer:

Mrs. Jessica

Cooking Level: Intermediate

Home Town: Anna's Retreat, Saint Thomas, U. S. Virgin Islands

Living In: Ontario, California, USA

Reviewed: Apr. 14, 2011

I love lemon cake and am somewhat of a lemon cake snob. Must be lemony with right mix of sweet/tart. No heavy icing. MUST be moist. I would love to be able to make everything from scratch but then we would never eat around here! This cake is AWESOME!!! I always get a little worried when trying a new recipe in case it is all hype and doesn't deliver. This delivers. Don't know why anyone would rate it not good unless they did something wrong. Of course I made some slight changes. No extract - fresh lemon juice (4T). Used the DH Classic Yellow mix, instant lemon pudding. I was a little worried it wouldn't be lemony enough when I tested the batter. Not to worry. Also for the icing, used just the lemon juice and confec. sugar (mix well) and added lots of pulp and about 1-2t of zest. It is a runny icing so SLOWLY drizzle. Made it the night before as a bundt cake for an afternoon meeting the next day. SO MOIST. Very lemony. The icing seeped into the cake and amazing. It's all gone! I think that I would try it with lemon cake mix to see if that made it even better but not sure. It pretty well rocks! Did I say I liked the cake?? Don't know why the icing in the photo on the site is so white though. Mine didn't look that way. You should give this a try.

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Reviewer:

Grandma's Girl

Reviewed: Mar. 26, 2011

Excellen and flavor of this lemon cake. I like a tangy lemon flavor and this is it. My grandma used to make a cake very similar to this in a 9x13 pan, she topped it with the glaze and then cream cheese frosting, it was amazing! This is very similar to the lemon cake at Starbucks.

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