This cake was delicious!!! Easy to whip up and baked beautifully!! Smelled amazing while it was baking.

This is a keeper! I added a 1/4 cup of coconut flour & 1 & 1/4 cups of AP flour...experimenting...the cake was moist & lemony. Lemon extract could work in this recipe if you don’t have fresh lemons.

Turned out wonderfully and easy to make

Awesome!Will make again.

This was really good and sweet! But a little too sweet. Definitely making this again! (But with less sugar)

This was ok. Takes longer then 60 min. If I made again would add more lemon to the batter and less to the frosting

Delicious and used almond flour with regular flour, substituted sugar with date sugar

Amazing!!!! Best cake I’ve ever made. Super easy to make. Will keep this one for sure!

Very good would make again

Delicious, upped the lemon zest for more zing. Very flavorful and moist

Delicious! Will make again

I have made this cake a couple of times and my whole family loves it. Really yummy.

Really nice taste, loved it! As a trick, mix the egg yolks separately until fluffy and add them to the batter. This will make the cake less dense and rise a lot more. I also make it in smaller forms as I have zero patience and I want it done as soon as possible.

Perfect! Make this weekly.

It was amazing! I made it for my family over the holidays and I couldn’t have asked for a bigger hit! It’s the perfect amount of lemon and has the fluffiest consistency. I did take it out at 47 minutes because it had browned wonderfully and it was cooked perfectly. I’ll definitely make this again!

Great recipe, but in a glass pan it takes way longer than 60 min, I generally have to add about 15-20 min more to get rid of the raw dough in the middle.

delicious & so moist. was an instant hit.

Very moist and delicious treat! Will definitely make again.