Tried this recipe last week. definatly needed more lemon. i poured way more lemon juice in the the filling mix, but kept consistancy pretty much the same. just keep the mixer going and you can tell consistancy (and don't forget it will be in the fridge) it was still not very lemony. A little too much cake- i think i would make a few muffins (cut down on the cake mix a bit). and maybe next time add some (4 oz?) cream cheese and sub some lemon juice for water (1/4 cup) in cake mix?? This cake was best after a couple days in the fridge. the crumb topping was good. i might make it again, it was good, but it wasn't like olive garden's lemon cake. again, very mild lemon flavor even with lots of juice in the filling. hope this helps anyone looking at this recipe.