20 Reviews

I've been making this cake since I got the recipe from a co-worker in 1964. Long time family favorite. My tweaks have been to use fresh lemon juice and the zest from the lemon in the glaze. I also poke holes in the cake with a bamboo skewer prior to pouring the glaze over the cake to help it soak in better. Works very well as a 9" x 13" cake as well as the Bundt style, just adjust the baking time.

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trivett March 29, 2011

Love love love this cake. Big hit with my ladies lunch group. I don't understand why some of the reviews said that the instructions did not say to grease the pan. If you read direction # 3 it says "transfer the batter to a generously greased bunt pan". It's pretty clear to me.

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amo0105 March 29, 2011

This has been my kids' favorite since they were little, and they're all grown up now with many kids of their own. They ALL still ask for it often. Now one of my daughters has taken over the baking traditions and she makes the cake when it's demanded. We have always used one tablespoon of lemon extract in the recipe. In fact whenever I write it down for anyone I always add (yes, that's ONE TABLESPOON) because it is questioned so often. Other than that, the only other thing different is that the icing is broiled on. You mix the powdered sugar together with the lemon juice, poke a few small holes in the top of the cake, pour the icing all over the top, and watch it as it goes under the broiler for a little less than a minute. When you see little bubbles all over the cake top you quickly take it out of the oven and allow it to cool. It's wonderful with a very good vanilla ice cream!

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BJ in Central Florida March 31, 2011

Thanks for sharing!! My mom makes a similar one with just the yellow cake mix and we love it but I may surprise her using lemon and maybe add some of Trader Joe's delicious Lemon Curd to it...maybe as a layer cake or a poke cake?! I'll figure it out and report back! ;)

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glosdesk March 30, 2011

I made this for dessert Christmas day. Fantastic, and actually quite light. I baked it in a silicone Kugelhuph pan, and for some strange reason it took an additional 25 minutes. Not sure why though. In any case, that certainly won't stop me from making this one again. The flavour was perfect and the glaze created such a wonderful coating. I'm thinking I might also try adding a cup of chopped fresh cranberries next time. I'll keep you posted.:) Thanks celestial star.....what a find this recipe was.

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Diana #2 December 26, 2010

This is a definate keeper! I sqeezed real lemons for the juice and did one with lemon cake mix and the other with yellow. They were both good, I think I like the lemon the best. I, too, poked holes with a baked potato tester I got from Tupperware years ago, this keeps the glaze from swimming on the bottom of the plate.

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Donna K. May 04, 2011

Sooooo yummy ! I love to keep it in the fridge so it is nice and cold and just take a little piece now and then ! What a nice treat on a hot day . Someone I know has this recipe, but it call for orange jello and orange juice. She said it was very good too . I might try it one day .... but I love lemon. I now use a 9x13 pan for this cake , works out just fine. Thanks for the recipe :)

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MrsMac2411 July 11, 2011

Awesome cake! Made it for Easter and was enjoyed by everyone! Will surely make this again! I poked holes in my cake when pouring the icing on it and it was wonderful! Would recommend this to anyone who loves lemon! :)

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CrazyLoverOfFood April 25, 2011

This was easy to make. My family did not like the texture of the cake. I thought it would have more lemon flavor. I would not make this again. It did not say to grease the pan, I did not and the cake stuck in the pan. I would advise to grease and flour pan.

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P.J. April 19, 2009

I made this cake for a coworker's birthday. It was devoured before 10:00 in the morning! I even had some people trying to place orders for more cakes! Very good, moist and lemony. I will make this again and again!

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cookn4mytwins November 10, 2007
Ma's Lemon Cake