Made this cake because I had a sweet tooth tonight. I'm a lover of lemon cakes. This recipe was just ok. The cake was fairly heavy/dense. I felt like it was missing something, but couldn't place what it was.

I made this cake for my family and it was gone in two day's. I will make it for the tea at church this weekend, you can't go wrong with this one it is GREAT. nanaskid

The cake fell during baking and fell apart afterwards. I was not happy from the beginning as I felt that there were way too many liquids in this cake and not enough flour. Also, there was much too much sugar as well. If someone is motivated, they can adjust some of these ingredients and come up with a good cake. However, that person will not be me.

I know a lot of people have said that this isn't a good cake and that it tastes like an ingredient is missing. But I made this cake and its a wonderful cake. (I like a lot of lemon so I added just a dash more into the cake itself) and tastes perfect. It wasn't until today I realized why people said that it didn't taste right. This cake needs to be cooked AT LEAST 55 minutes or until it is a light brown on top if its undercooked it tastes horrible like there is to much flour or something but if its cooked enough its a wonderful cake. I have used this recipe about 4 times now and will keep using it. Also for the glaze if you heat it up in a sauce pan just until it boils and add just a teaspoon of vanilla it makes it even better and it doesn't taste like powdered sugar so much.

If I could give this recipe 1/2 of a star I would. There was definitely more than one ingredient missing. It tasted like flour, the worst cake I've ever tasted. It was very pretty to look at, but not worth much more. I threw the whole cake out.

It looked beautiful but tasted like an ingredient was missing. I had to throw the entire cake out.

The texture and consistency of this cake reminds me a lot of a pound cake. I was expecting a little more of a lemon flavor in the cake and it to be a little more spongie. I love the glaze that accompanies this recipe as it is just perfect. I think in the future I will add a little lemon zest to the batter and a tinge more milk in hopes of balancing out the dry goods. Overall this recipe is a keeper.