"This is a beautiful golden-colored, moist cake that stays fresh that you can bake two or three days ahead." — Handy Andy
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fresh lemon juice
large lemon, zested
This pretty classic pound cake has a delicate and pleasant fresh lemon flavor with a dense, moist crumb - but for me it was almost too dense, too compact. While in theory it isn't necessary, I think I would prefer this with the extra bit of lift a little baking powder would give it, maybe 1/2 teaspoon. A pinch of salt never hurts either.
I made this exactly as stated in the recipe (no modifications) and didn't love it. The consistency was that of a pound cake (no problem there) but the flavor was bland. I probably wouldn't make it again unless I did some major changes.
Very moist and easy to make. A keeper!
I was looking for a simple lemon cake from scratch and you saved the day for me! I used the Meyer's lemons I had on hand and make a cherry jam ribbon in the center . A simple lemon juice and powdered sugar icing and the elbows were flying!! I am keeping this excellent recipe in my personal hard copy recipe book! Thank you!
This recipe kicked last weeks lemon bread's butt. It was easy and yummy. Its not low fat or diet approved. But it tasted so yummy!! 5 people inhaled the whole thing. I used raspberry jam in the bundt pan. I am going to make it again. I can't stop thinking about it
Very delicious. I added a bit of salt and baking powder as another reviewer suggested with good results. Everyone wanted seconds. I made a raspberry sauce and poured over top which was a nice addition for Easter but not necessary.
Made this bundt cake this morning to try out for Easter. I will definitely make it for my guests but will add some fresh berries or perhaps a blueberry sauce. Delicious.
Delicious cake as written. Wished it was taller
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Lemon Bundt Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 159
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