This is an excellent cake - so tasty and moist. One bit of warning though - it overflows in the rose shaped Bundt pan - make sure to use the regular size Bundt pan... Will definately keep it in my favourites... Thank you AHUSIOW

Reviewed On: Aug. 12, 2009

Excellent and yummy - I took short cuts by using a lemon pound cake bought from the store, lemon pudding and some lemoncelo liqueur if serving to adults - also couldn't find blueberries so I substited with a can of crushed pineapple with the juice - wow - so many compliments from everyone. Topped it with Light Cool Whip and decorated with small pieces of sugared pineapple pieces and strawberries. Thank you for this recipe....

Reviewed On: Jul. 30, 2009

Great recipe but as one of the other comments, I didn't have dry mustard - substituted 1 tblsp. grated fresh ginger and it gave the recipe an extra zing. Also, I substituted brown sugar for the white - came out delicious. This recipe is a keeper...

Reviewed On: Mar. 31, 2009