Reviewed: Jun. 26, 2007

The perfect summer lemon cake. Baked this one in a bundt pan--it was pretty and delicious. We loved it with vanilla ice cream for father's day luncheon.

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1 user found this review helpful

Reviewer:

Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

Reviewed: Jun. 25, 2007

Wow! this is awesome and so easy! i did follow the suggestions of using the bunt cake pan and taking the water out of the icing. it is a great cake! iknow it will become one of my favorites!

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7 users found this review helpful

Reviewer:

Candace H.

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Lafayette, Louisiana, USA

Reviewed: Jun. 19, 2007

This recipe was super easy and the glaze was the best I have ever had!! I did also omit the water from the glaze. Big hit! Thanks!!

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2 users found this review helpful

Reviewer:

danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

Reviewed: Jun. 12, 2007

Delicious. The only change I make is to use only about half of the glaze. I find the full amount to be overpowering. The taste of the glaze is excellent, and the cake is very easy to make.

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1 user found this review helpful

Reviewer:

PUNKGIRL

Reviewed: May 27, 2007

This is a good summery dessert. It is very fresh-tasting and seems light, although a glance at the ingredients will reveal that impression to be misleading. The cake was great and people enjoyed it, but there was one thing that bothered me a bit, which was the color of the cake. It screams YELLOW. I wish there was a way to reduce that fakey bright yellow. Maybe use a pudding rather than a gelatin, as another reviewer said that worked fine. Here are the changes I made based on other reviews: 1. Omitted water from glaze 2. Used a bundt pan 3. Reduced baking time by 4ish minutes 4. Poked holes in the top to allow glaze to penetrate. 5. Added the zest of 1 lemon & 1 tsp. pure vanilla to the icing. Other than that, texture, recipe-ease and taste were all 5 of 5 stars. Thanks!

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31 users found this review helpful

Reviewer:

mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 9, 2007

I made this cake for Easter, and it was a big hit. The only changes I made were that I used a bundt pan and omitted the water from the icing. If you use a bundt pan, the icing will pool around the cake - it was still delicious though, and I got lots of compliments on the tart lemony flavor. We will make this one again.

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Reviewer:

NewBride

Cooking Level: Expert

Reviewed: Mar. 28, 2007

I too used a bundt pan, and I used orange jello. I also added in about 1.5 cups of cranberries. For the glaze, I ran out of lemon juice, so I used up some lime juice. That added a nice tang to it. I get rave comments on this. It's so easy to experiment with different flavors with this recipe.

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2 users found this review helpful