Very Good cake. The lemon flavor was great and enhanced by the glaze. Enjoy!

Really yummy. I took the cake out at 55mins and it was done. I followed the instructions to grease & flour the bundt pan beforehand, and it came out very cleanly after running a spatula around all the edges. The glaze does look very watery, so i used a pastry brush tentatively to brush some of it on at first, (after poking holes in the cake) and eventually ended up using it all. The glaze really adds that kick of lemon flavor. I did add a bit extra lemon extract.

Hmmmm... tasted good, but 60-70 minutes way too long. I took it out at 50 minutes and it was already dry. Good lemon flavor, was hoping for something more moist - seemed like a lot of flour for this recipe.

I used the grated lemon zest from 2 lemons and 3 T. lemon juice to flavor the cake instead of extracts, and used a different glaze from the one listed to make a fantastic cake! (My glaze: mix together 2 T. softened butter and 1 C. powdered sugar; mixture will not be smooth, but that's OK. Whisk in 3 T. fresh lemon juice until smooth. Brush glaze over warm cake. The powdered sugar makes a smoother glaze than granulated.) In fact, everyone who has had this cake has raved about it and asked for the recipe. One friend even offered to pay me if I would make one just for her!!! I don't usually like lemon, but my husband and I both agree this cake is exceptional and I can't seem to make it often enough!

I MADE THE GLAZE RIGHT BY THE RECIPE & USED A FORK TO MAKE SMALL HOLES IN THE CAKE BEFORE I POURED IT OVER THE WARM CAKE. wE LOVED IT! I WOULDN'T CHANGE A THING..

This was an excellent cake. Very moist and great texture. Mild lemony flavor in the cake. The glaze was what was really lemony about this. Best of all, this was not prepared from a cake mix but from scratch! My glaze came out grainy so maybe I should have used superfine granules? The cake itself turned out perfectly. I didn't use my mixer on this just a big bowl and wooden spoon. Everyone liked this one a lot, I got lots of compliments. Thanks for sharing this wonderful cake.

Very delicious cake, I definitely liked it. Only change I made was to use half whole wheat flour, which worked perfectly. I do agree that the lemon flavor is very soft; next time I will try a lot of real lemon juice and see how that works. The glaze made it overall just a little too sweet for me, I might halve the ammount used next time. But, very good! I made it for mother's day and everyone liked it.

60 minutes was way too long to bake this. It was done in 50 and in fact I think it may have been overdone, as it turned out a little dry. I added more lemon extract and more lemon zest than the recipe called for, yet it still wasn't really lemony like I like cakes to be. Will keep looking.

This cake is very delicious and refreshing. I followed the recipe as is except for adding a little bit more lemon extract to the cake batter. The glaze, while it is liquidy, is perfect for the cake. Follow the tips below about using a toothpick to prick the surface before spooning on the glaze to ensure the cake soaks it up. This glaze makes the cake incredibly moist!!

Great cake! I made for my bake sale at work and we sold it by the slice for the March of Dimes. I was asked to make cake by two separate people for personal consumption - for a fee of course ! YUM! I used the the zest from two lemons and used real lemon juice (to taste) instead of as directed by recipe * Ran out of time to make the glaze * will try tonite when I repeat for another bake sale this week and let you guys know! GREAT TASTE * pam spray - no flour or it will stick to pan. My 2nd one did that, but it tasted GREAT!

This was very, very moist and fluffy! I halved the recipe and put it in a loaf pan. I didn't have any lemon extract, so I used a little more than 3 tbsp. of fresh lemon juice (keep in mind this was halved). I also didn't make the glaze, so I not sure how that would have turned out.

This is my first review though I have used a number of the site b4. This is a really good cake but I have say, follow the exact recipe. I have now made this cake twice. The first time I tried the frosting recommended by others. USE THE ORIGAL FROSTING ON THE RECIPE. It is a lot better and so moist and lemony. It looks waterish but don’t panic just use it. With a toothpick punch holes all over the cake about 20 mins after you finish baking. Pour the original frosting over it. Do it slowly with a spoon and try and get it to stay on the cake as oppose to all just running off the side. Believe me it will be very moist and lemony. The other frosting that others recommended is good but not half as moist or lemony. Don’t let the watery effect of the mixture put you off, it works

Good cake. Very light texture. I changed the lemon falvorings to orange because that's what I had.

I've never been a big fan of desserts, but this is very good. It has just the right balance of sweet and tart, and produces a light, moist cake. I cut the recipe in half (just my wife and I), used fresh lemon juice for the lemon extract, buttermilk for the milk and baked it in a 6 inch bundt pan. I adjusted the recipe for the glaze to: 3/4 cup powdered sugar, 3 tbs. butter, 2 tbs. milk, 2 tsp. lemon juice, 1 tsp. lemon zest and 1/2 tsp. vanilla extract. Also, since I cut the recipe in half and baked it in a 6 inch bundt pan, my cake was done in 40 minutes. A wonderful cake, once you adjust the glaze. 5 stars and highly recommended!

Cake is fabulous... followed the recipe for the glaze other reviews mentioned.... it was a hit at easter!

I decided to whip this cake up since I was craving a nice lemon flavor. I used the prescribed amount of lemon extract and also added the juice of one fresh lemon along with the zest of two lemons. I was shocked at how little the cake tasted like lemon. I can't even imagine that there would have been any lemon flavor if I didn't add extra lemon. That said, the texture was lovely and it baked beautifully. I did, however, have a heck of a time getting it out of the bundt pan. Not quite sure why, because I've never had that problem with past recipes. For the glaze, I used JerseyGirl's suggestion and edited her glaze (this is her suggestion: Lemon Glaze: 1 1/2 tb lemon juice, 1 1/2 c powdered sugar, 1 tb sugar, 3 tb melted butter, 1/2 t lemon extract), but I had to add MUCH more lemon juice to make the glaze workable. That said, the glaze was very tasty and really lemony.