5 stars for this lemon cake it is truly the best, I have now made this several time. I have made a couple of changes to the glaze. I add 2 table spoons of the nectar and the zest of 1 lemon to the glaze. I also bake it in 2 loaf pans, it freezes well. I also live overseas and can not always get Apricot nectar, so I have used Mango and peach nectar and the cake is still great.

Reviewed On: Apr. 3, 2009

This was just ok for me but my husband loved it. I only used half of the Italian seasoning,as other reviewers suggested, just did not care for the BBQ sause and Italian seasoning, may try again with even less Italian seasoning. But it was a great idea to bake in two steps. This allowed me to precook the first part, have a walk and still finish our meal at a reasonable time. Will try this again with other recipes.

Reviewed On: Aug. 23, 2008

The salmon was great cooked this way. I am not a big fan of soy sauce so I only used 1/4 cup instead of the half cup. I used the red wine I had opened. It turned out great will be adding this to my list of favorite dishes.

Reviewed On: Aug. 23, 2008