Reviewer:

Reviewed: Dec. 15, 2000

This recipe was very easy to make! The cake was moist and delicious! I plan on making two more this week - one for home and one for work!

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Reviewer:

LISA4

Reviewed: Jan. 9, 2001

This cake has such a strong lemon flavor! We loved it!

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Reviewer:

JWALKER

Reviewed: Sep. 24, 2001

This is a great recipe that I will make again and again! For a lower fat version, I used applesauce in place of the oil and 1 cup egg substitute for the eggs and it turned out just as good.

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Reviewer:

PATTON0626

Reviewed: Oct. 23, 2001

This was a very good cake....It is really good for the first time cake makers!!

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Reviewer:

LINDAMHOLLAND

Reviewed: Dec. 26, 2001

All I can really say is this recipe is fantastic. When a recipe is so good I can't make it enough and my husband asks to make it then you know it is good. This recipe is so good that when I make it people take credit and say they made it beause of all the compliments that it gets. This recipe is also easy to make, which my kids can attest to, at 8 (boy) and 3(girl) they both run to the kitchen when I say I'm making lemon cake. There is no comparison for this moist, fluffy cake, once you've made it once you'll keep making it. Just a little clue to that, I made this cake for the first time in August and have made approximately 25 since then. Sometimes 3 cakes at one time. People have told me to stop teasing them with pieces and start making whole cakes when I share with them. Thanks again.

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Reviewer:

CHANDRA CARTER

Reviewed: Jan. 19, 2002

This is a WONDERFUL cake. Very easy, very moist, very flavorful. I accidentally purchased lemon flavored cake mix rather than yellow but it was great. No reason for me to even try it with yellow now. I took it to work and it was a great hit. As soon as you uncover the pan you can smell the lemon.

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Reviewer:

ROBIJAX

Reviewed: Jan. 22, 2002

This cake was YUMMY! I made some minor changes to the recipe: I had lemon cake mix on hand, so i used that with vanilla pudding mix (instead of the reverse); i used egg beaters instead of eggs; i added 2 tablespoons of water to the glaze, to stretch it out a bit. Anyway, it came out delicious! My friends all LOVED it!

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Reviewer:

JF224

Reviewed: Jan. 25, 2002

This was quick and easy. I love a cake that I can "frost" without having to wait for it to cool. I brought it to work and it disappeared within minutes.

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