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One of the best- no, maybe the best- chiffon cakes I've ever made. Mine didn't have much of a lemon flavor, but the overall flavor was great. It was moist with a very tender crumb and an excellent soft crust. It keeps really well and was still great 5 days later. (Cake flour is a must for chiffon cakes--- use of anything else, especially anything whole wheat, will guarantee failure!) I only had half the amount of yogurt and substituted sour cream for the rest, and I did add some cream of tartar to the egg whites. I'll use a little more lemon next time, but also will play with other flavors. This would make a marvelous trifle or tiramisu base as well.

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MarySC August 19, 2007

A very light, lovely cake...I used 1/2 greek yogurt and half lemon yogurt and I used splenda for baking....it turned out perfect.

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CIndytc February 23, 2009

This made a delicious finishing touch to a great Greek menu. Made this as written and while the cake was good as is it was outstanding topped with Lemon Dessert Sauce. Thanks Sharon for another wonderful recipe.

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PaulaG October 30, 2007

this was wonderful cake

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dienia March 13, 2007

This was good but not sensational, and I would consider serving a sauce over each slice when I take the rest out of the freezer. I used a whole wheat cake and pastry flour, which I do consistently in recipes calling for cake flour, but maybe this recipe just really needs the white to put it over the top. Other than that, it's easy to make and is quite light and porous in texture. It was part of an all- Greek night and well received nontheless. Beautiful presentation coming out of the bundt pan. I dusted it with icing sugar.

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woodland hues January 16, 2007

A lovely cake, I used lemon yogurt instead of plain. Thanks for sharing.

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L DJ January 07, 2007

My lemon-loving DH simply LOVED this cake, the only change I made was I increased the baking soda by 1/2 teaspoon and increased the lemon juice to 1/4 cup, I used Greek yogurt for this... great recipe Sharon, thanks for posting, I will make again.....Kitten :)

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Kittencal@recipezazz December 31, 2006

This was SO good! I made three different greek desserts for a family supper, and this was the favorite. Very moist and rich.

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Quilting Shelby October 29, 2006

Sharon, another wonderful recipe. This cake is excellant. Well worth the extra time and trouble. We enjoyed this subtle lemon cake very much. It rose tall was light, tender & moist, with an incredible texture. Thank you for sharing.

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Baby Kato June 22, 2006

great lemon cake check out sharons other recipes they are great too

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Dienia B. June 11, 2006
Greek Lemon Cake