Great cake!! I used a lemon cake and added a few tablespoons of fresh lemon juice in place of some of the water in the cake. My coworkers gobbled this up and my boss wanted the recipe after I took this to a work luncheon. Will definitely make again, very refreshing and light tasting!
Delicious!! Used lemon cake mix (and the lemon pudding!)...perfect - you HAVE to use lemon cake mix. Also we like to eat cake cold it really is so good right out of the fridge you've got to try that. Made an American flag on top w/ strawberry slices and blueberries for the 4th of July yesterday...so cute!:) My sister said that this is now her favorite cake of ALL TIME!!
I made this for my daughter's birthday and everyone loved it! Used 9 x 13 pan, lemon cake mix, and lemon pudding. As someone else said, be sure to beat batter for the full time and cake will rise nicely.
I used a lemon cake mix and made it according to the directions on the box except I added a box of instant lemon pudding mix and the juice one lemon. Then I used lemon pudding instead of vanilla with the Cool Whip for the topping. Excellent! My husband loves lemon desserts and thought this was very good. Not too sweet. Very fresh and light. Yummy!
This is a truly wonderful cake. Any person who would rate this cake only 3 stars probably didn t cook it correctly! I used a lemon cake and vanilla pudding for the frosting. I do not have lemon extract so I used zest and fresh juice of 2 lemons. If you are substituting for the extract it is important to taste the frosting and make sure it is lemony enough. If not keep adding zest and lemon juice until it is. I split the cake into 2 layers and sprinkled yellow non-parielles all over the top and served each piece with a fresh raspberry. (See Photo.)
I had trouble making the cake because i tried to use 2-9" pans instead of the 10x15 dish... they were so moist that they fell apart when i tried to take them out of the pans! But once i reconstructed them iced and refrigerated the cake WOW! It was fabulous. I used lemon cake mix instead of yellow and also lemon pudding in the frosting instead of vanilla. It was a hit!
A hit with my family! Light, moist, and flavorful. As others suggested, used lemon cake and lemon pudding, also substituted 1/4 c of water for lemon juice, and also zest of one lemon-divided between cake batter and icing. Made a tiered 9" round cake, and layered with raspberry filling. Simple fruit filling recipe: use Polander seedless all-fruit spread, any flavor, microwave jar for approx. 30secs, and add in small box jello, in same flavor as fruit spread (I used all sugar free and fat free add-INS), whisk, cool completely (can even place in freezer for 10 mins), then spread on cake with desired layers. So quick and simple-intense fruit flavor, and perfect spreadable texture, without soaking into even this moist cake!
I'm an avid baker, and this is a fabulous recipe. Everyone loved it when I served it at my husband's birthday party. I increased the amount of lemon extract, grated lemon rind into the whipped cream, and shaved some white chocolate onto the top. Best cake I've ever made!!!!!!
I bake alot, and this cake a terrible. Followed the instructions on this recipe and it was heavy and barely rose. Glad I did a practice cake before bringing this to a party!
