I have been searching for this recipe forever! I cut it out of the 3/06 GH magazine, made it a few times and lost the clipping! I've been so upset because it is the best cake ever. I'm 7 mos. pregnant now and craving this cake like crazy... thank god for google! Thank you so much for saving me!!
I'm reviewing the frosting portion of this recipe, as I had already made a different cake. I'm sampling the frosting as I type, and cannot stop! The key is that little bit of vanilla extract that goes in. This is sooo good! Definitely a keeper. Thanks for posting, MustangMom!
This cake was amazing!!! Great texture and excellent pairing with the frosting. I made it exactly as specified in this recipe with the exception of added a couple more tablespoons of lemon to the frosting. This is one of my favoriate cakes of all time.
This was fabulous! Don't overmix and it comes out perfect. The frosting is light and divine! Everyone asked for the recipe.
I don't know what I did wrong, but this was so heavy and bland. It tasted more like flour and baking products than dessert. I made it for my husband's birthday and we had to throw it away. I'm giving it three stars because I probably messed it up somehow, although I followed the instructions.
really good. Didn't have a bundt pan so I made it a 2 layer cake and it was really good. Husband wanted it to be for lemony but I thought it was perfect.
A nice lemon cake and delicious frosting. Thank you for the recipe.
Wow! This cake is amazing. So yummy delicious. I followed the recipe as is, including MustangMom's note about frosting ingredients. I like the way there was enough frosting to make a fluffy, yummy dessert. This would make a great base for any bundt cake--just take out the lemon peel and juice and substitute other flavors. Thank you so much for sharing!
I made this recipe once and everyone loved it' then misplaced the magazine. I have been looking for the recipe forever thanks so much will make it for easter.. Best cake I ever made!
Very good cake! Next time I may use the cream cheese, as well. Thanks.