7 Reviews

This cake is outstanding - so moist and full of flavor. The instructions are dead-on (40 minutes was perfect). Also, be sure to use freshly squeezed lemons for the juice - makes all the difference. This recipe is perfect for couples (or singles) who like cakes but never make them because they can't eat them fast enough. Just the right size!

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KissKiss October 10, 2003

Texture is more like a brownie, dense and moist. You do want to use fresh lemon rind and freshly squeezed lemons. Has a nice tart lemon flavor that really comes through. Can whip this up in no time. A keeper, thanks for posting!

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Victoria2 July 26, 2015

Wasn't a fan of this. The flavor was great, very lemony and not very sweet, but it was too dense. Felt like we had eaten rocks afterwards. I tried to chill it a bit, and that made it even worse. Good thing this recipe doesn't make much, we tossed the rest.

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Retro Kali June 26, 2013

I too found this to be a dense cake and it didn't rise at all either. And I followed the recipe properly. But it was definitely a very moist and flavorful cake..nice and lemony. I had cut these into bars and they were good especially when they were warm. Thanks for sharing your recipe KitchenManiac.

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FrenchBunny February 23, 2011

Just the recipe I was looking for. The cake came out beautiful and moist. Thank you!

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inthefishdish September 11, 2007

This was delicious!!! Lemony and moist with just the right balance of tart and sweet. It's so simple that it's dangerous too, lol. Served it with whipped cream which made it awesome, but it's good just by itself. Thanks KM!

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Liara June 14, 2006

WHOOHOOOO!!! This is some cake!! My oven temperature was off for about 15 mins so it didn't raise up as much as it would and it was a bit dense but I am giving it a 5-star review because I know if my oven didn't play up, it will be even better! Will leave it to chill overnight so that I can enjoy it even more tomorrow!

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V'nut-Beyond Redemption January 12, 2006
Sour Lemon Cake