I accidentally left a lemon cake out all night without covering it.
Is it a lost cause? Will it be too dry?
If it is a lost cause, should I save it for cake balls (I haven't tried them yet).
Do I dare try cake balls with LEMON cake? If so, what would you use for the liquid?
Sorry for so many questions today, but I've been very busy with cakes since yesterday. Doleta
You could just add plain vanilla creamer to make a lemon cream flavor. Maybe add a little bit of lemon juice, not sure. Cover in white chocolate.
Girrrrrl--*add a southern drawl in there*
Don't you dare scrap that cake!
Take a cup of sugar, cup of water, and a teaspoon of lemon flavoring and make you a simple syrup and sprinkle over that baby!
You just mix the water and sugar, bring to a boil, and then add your flavoring. Sprinkle this over the cake to moisten, and let it sit for about 20 minutes.
Frost it--I bet you get more compliments than ever on this one! The simple syrup will add something they've never tasted to that cake. 
If you're set on scrapping, lemon balls will be wonderful, too! 
--Knox--
Girrrrrl--*add a southern drawl in there*
Don't you dare scrap that cake!
Take a cup of sugar, cup of water, and a teaspoon of lemon flavoring and make you a simple syrup and sprinkle over that baby!
You just mix the water and sugar, bring to a boil, and then add your flavoring. Sprinkle this over the cake to moisten, and let it sit for about 20 minutes.
Frost it--I bet you get more compliments than ever on this one! The simple syrup will add something they've never tasted to that cake.
If you're set on scrapping, lemon balls will be wonderful, too!
--Knox--
LOL 
I just read your post outloud to myself with a southern draw.......too funny!!!!
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