Reviews & Comments

I made this cake several times, changing things, until I finally arrived at this. Keep in mind I just use recipes for a general guideline so I am not going to have specific measurements. For the cake, I omitted the oil, instead I put in 2 prepackaged containers of greek yogurt (6 oz each I think?) I also added aprox 1 tablespoon lemon juice. Might have to change the amount of water added too. For the filling, I used 1 jar seedless raspberry jam, 1 tub light cool whip and 1/2 package of Neufchatel cream cheese. Icing for the top i used 1 tub light cool whip, 1 package of Neufchatel cream cheese and lemon extract to flavor, only added a few drops so it was a very mild flavor. End result was a very moist lemon cake. The raspberry filling and icing was just sweet enough to balance the bitter lemon.

This cake was a HIT!!! I made it for a staff birthday, and everyone loved it. So easy to make too. Had no problems at all. Loved the frosting. This recipe is a keeper.

cake is delicious but watch out when making the frosting, it is tricky...lemon and butter don't want to become one!

WOW!! What a great cake for summertime. Very light and refreshing..and easy to make. The preserves did bleed through the icing like a previous writer said..but no big deal...I garnished with lemon peel and raspberries and a spring of mint...it was a birthday cake..and it was VERY popular!! I will definitely be making this a again..I have already shared the recepie.

I tried a variation with the frosting that was a big hit. I combined half of a lemon frosting can with half of a cream cheese frosting can, added a couple of teaspoons of lime (or lemon) juice (fresh or bottled) and the result was a tangy, lemony cream chesse taste that was as light as this cake! There are no left overs with this cake!