Lemon Cake Recipe

Reviewed on Apr. 29, 2012 by cathytaa

Love this cake, I can never get enough Lemon flavor, but this cake has it. I will make this over and over. Thanks.

Reviewed on Apr. 29, 2012 by winderin

Easy to make and a great tart flavor...will make again..will be a great summertime go to

Reviewed on Apr. 28, 2012 by driecke

I made this recipe for a monthly luncheon my church has for retired members. It was easy to make, quite tasty, and I got requests for copies of the recipe. I did not use food coloring, and the cake was quite yellow.

Reviewed on Apr. 27, 2012 by alleyswan

This cake was sooo good!

Reviewed on Apr. 27, 2012 by Mimmie1111

I made this cake and my husband loved it, also made it and brought it to work for a meeting and everyone in the office said it was good.

Reviewed on Apr. 27, 2012 by saugany

Very tasty. I used sugar free gelatin and powdered egg whites. Also made it into two loaf pans. One for us, one for a family member. Very light and low in sugar for a healthier choice. Will make it again.

Reviewed on Apr. 26, 2012 by brillig45

Used a lemon cake mix and bottled lemon juice along with the extract. Light, fluffy,tangy and absolutely delicious! Good recipe!

Reviewed on Apr. 26, 2012 by gjretired

Very fluffy and moist! Doesn't look like the flat, cake bar in the picture. Used SF Lime-Jello, mandarin oranges instead of applesauce, and a lemon cake mix. Was very good and light texture.

Reviewed on Apr. 26, 2012 by 4499Tammy

Very Good

Reviewed on Apr. 26, 2012 by mebruehl

Light and tangy

Reviewed on Apr. 26, 2012 by gingerrr

I used a yellow cake mix, and 2 whole eggs because that is what I had. It was excellent. I have made one similar to this before that uses lemonade and powdered sugar for topping. This wasn't quite as tart. It didn't last more than one day.

Reviewed on Apr. 26, 2012 by kd4qjs

This was very moist and my husband loved it. He said it had the best lemon taste ever. My neighbors loved it also.

Reviewed on Apr. 26, 2012 by dmlapeer

I used lemon fat free instant pudding instead of jello since that was what I had on hand, and omitted the applesauce. I also used bottled lemon juice. It came out great, but am going to make it with jello next time to make a comparison. Everone loved it!

Reviewed on Apr. 26, 2012 by trkpur

My whole family and my office mates loved this recipe. I used bottled lemon juice and it came out great. I can't wait to make it again.

Reviewed on Apr. 26, 2012 by stcharlesrose58

I made this cake for a potluck at work as told on the recipe, except I didn't have canola oil and used vegetable oil. Everyone loved it. There were no cake left when I went home from work.

Reviewed on Apr. 26, 2012 by aussieann

This cake was very moist, and quite lemony, I used sugar free jello it didnt seem to affect it any.

Reviewed on Apr. 26, 2012 by mondak66

This is a wonderful lemon cake recipe. I made it for a family event and everyone loved it. I had requests for the recipe! Can't wait for the chance to make it again.

Reviewed on Apr. 26, 2012 by nursebernie

This was delicious as well as easy! I also used sugar free lemon jello, and a reduced sugar cake mix, but I made into cupcakes, and the the tiny little "tartlet" size, for a bite sized treat. I liked that is was diabetic friendly as well. I plan on making this again, but the glaze recipe was way too much for cupcakes, so I would probably cut that in half. And I "dipped" the cake tops, rather than spreading the glaze with a knife. All in all, excellent!

Reviewed on Apr. 26, 2012 by WOODSNANCY

Very good & moist. So easy to make also.

Reviewed on Apr. 26, 2012 by carly324

My family inhaled this cake. I used a yellow cake mix instead and used pure olive oil instead of canola. I also didnt use as much glaze just because it seemed like alot. We loved this!

Reviewed on Apr. 26, 2012 by joaniect

I made this for a potluck lunch and everyone really liked it. My Mother-in-law liked it a lot also. It is a very moist recipe and nice that it used egg whites and applesauce.

Reviewed on Apr. 24, 2012 by lilchuckbear

Yummy and moist!! I used fresh lemon juice and added a little lemon zest to add a zing!! It was good we could have eaten the entire thing the first night.

Reviewed on Apr. 23, 2012 by itsazoohere

Yummy! Great recipe - omitted food coloring & used grated lemon zest instead of lemon extract. Even tastier the following day!

Reviewed on Apr. 22, 2012 by jlilac7117

Yummy! I am so glad this recipe was emailed to me! It was very easy to make. I love that it was a lower fat option with the applesauce, canola oil, and egg whites. Definitely will make again!

Reviewed on Apr. 20, 2012 by MsPattyinLoveland

I changed it up a little.....used the sugar free lemon gelatin and sugar free white cake mix. Saved on calories this way. I also used lemon zest in the cake and glaze for a little more pucker. Made it for a garden party and family wants it for them now.

Reviewed on Apr. 19, 2012 by scotland1

Wonderful. This recipe is a keeper. I love lemons.

Reviewed on Apr. 19, 2012 by scotland1

Lemons! I love lemons!! This recipe is truly a keeper. Anything with lemons is my favorite.

Reviewed on Apr. 19, 2012 by tbearmom03

Always a favorite, but even better if the cake is poked with holes using a meat fork all over and then the glaze poured over the top. The glaze soaking down into the cake makes it perfect.

Reviewed on Feb. 17, 2012 by bettylou1333

This cake is so easy and delicious! I made this twice in the last 3 weeks and it will probably be requested again shortly!

Reviewed on Aug. 30, 2010 by pohl1959

WOW! I've tried a lot of lemon cake recipes, and this is definitely one of the best (and easiest)! I did not have lemon extract, so I used 1 teaspoon freshly grated lemon zest. It is very light and moist! Thanks so much for the recipe!

Reviewed on Jun. 09, 2010 by JudithRN3

this cake is a definate keeper! It is sooo moist and lite.

I substituted egg beaters for the whites.

Reviewed on Apr. 10, 2010 by CWOCN

I used sugar free jello, 1 cup water plus 2 tablespoons lemon juice and no lemon extract - this recipe is a keeper.

Reviewed on Aug. 14, 2009 by marchgirl

So easy to put together, refreshing with zing. Be sure to add the glaze while warm as it melts into the cake. DELICIOUS and no crumbs.