I grew up in the Midwest eating this bundt cake and other desserts like this. I had not eaten this dessert in years and decided to bake it for a dinner party. It turned out perfect and received rave reviews. The cake was light, moist, and not too sweet. Use room temperature butter and eggs. You must beat (I used an electric mixer) the sugar and butter for a FULL 20 minutes. This is key and essential to a successfully made cake. After each egg beat for a full minute. I didn't have lemon extract so I added 5 teaspoons of fresh lemon juice and 3 teaspoons of vanilla.

Reviewed On: Aug. 7, 2009