This was good, nice and lemony and a nice change from the typical zucchini bread. I also made it in a bundt pan, and it came out pretty well. I think next time I'll take the recommendations of others and switch out half the oil with applesauce.

Reviewed On: Aug. 29, 2009

This cake is really delicious and lemony - we're actually using a version of it as a wedding cake! Some modifications I used to make this a really pretty cake: double the lemon zest, don't use the syrup at all, but instead make an icing from confectioners sugar, lemon juice and milk (I used soy milk) and pour it on the cooled cake. Then you can sprinkle flower petals on it for a beautiful Easter or wedding cake.

Reviewed On: Apr. 12, 2009