Lemon Fluff Cake

This was really, really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon, and the shortening with ...

Excellent cake-very moist. I made a couple of substitutions. I didn't have cake flour, so I did 1 3/4 all purpose flour, 1/4 corn starch. Also didn't have shortening, so I used butter instead....

thanks for the great recipe! it's wonderful. however, i would liek to suggest some additions to this recipe. can try adding some lemon zest and fresh lemon juice in place of the lemon extract fo...

these are fabulously light & moist! i think you could sub almost any extract for the lemon and have fantastic results...vanilla, almond, they'd all be just as good if you don't happen to like le...

Reallly, really good! I cut this recipe in 1/2 to make 1 cake. Tastes like a fluffy, lemony marshmellow. Delicious!

Great, subtle lemon flavor. For true lemon lovers, add a little lemon extract to the frosting.

I plan on making this, but first I must let people know that often I log on to a recipe I know I would like. However, I pass them over mainly because of the reviews I read that people review onl...

i have this cake in the oven at the moment so i will be back when it's done to update. i did make some modifications as follows: i didn't have cake flour so i subbed 1 3/4 c all purpose flour +...

So good! It had the perfect amount of sweetness and just the right amount of lemon flavor. I filled the layers with blackberry jam and topped it with lemon cream. It almost tasted like a brun...