Reviewer:

Lilibeth:)

Cooking Level: Beginning

Home Town: Davao City, Davao, Philippines

Living In: Wajima-Shi, Ishikawa, Japan

Reviewed: Mar. 27, 2008

I think cakes with more eggs actually taste better. But I also found a way to make this one more moist and taste more of lemon. Every 10 min I'd take the cake out, pour lemon juice on top and cover with thin layer of confectioners sugar. The top got a bit of coating and everything else got very moist. I also tried same cake with orange juice and it got even better.

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Reviewer:

Gyte

Cooking Level: Intermediate

Reviewed: Aug. 1, 2007

This cake was okay when it first came out of the oven but it wasn't very flavorful and it became dry soon after. Maybe I did something wrong but I thought I followed the directions exactly. I've made much better cakes and I made a lemon cake the following week that was to die for so I'll stick to that.

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Reviewer:

TIPTIP82

Reviewed: Jun. 2, 2007

it over flowed and had a strange aftertase............... not that great.

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Reviewer:

ANTHY

Reviewed: Jan. 19, 2007

I used fresh grated lemon zest instead of the extract - I prefer fresh. I brushed on a lemon juice and sugar syrup while the cake was still hot. Lovely!

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Reviewer:

foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Reviewed: Nov. 11, 2006

Great except for the salt. Adding salt ruined the flavour.

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Reviewer:

Priya

Reviewed: Aug. 24, 2006

Easy To make, everyone liked it, I added lemon Zest and used lemon juice, also drizzeled lemon with sugar over top. Nice texture, made many times since finding the recipe. Florence

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Reviewer:

Florence

Reviewed: Jul. 13, 2006

I really didn't care for this recipe. It lacked flavor and was on the dry side. I cooked this for 50 minutes as others had to do. I've made pound cake numerous times and this didn't measure up. I don't think I'll be playing with this recipe since I have a light version of pound cake that turns out well, but requires light sour cream. Sorry Kimberley, I wish I could be more positive.

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