Reviewed: Oct. 31, 2009

The cake had a mild lemon flavor and was very good. The only change I made was to substitute about a quarter of a cup of the milk with fresh lemon juice.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 28, 2009

I made this cake exactly as the recipe called for, but with one exception, I added more lemon juice and lemon peel to the glaze. I also used another reviewer's suggestion and poked holes in the top with a toothpick and drizzled the glaze over the cake. I was a heavenly lemony taste. Very good and moist. Great recipe!!

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Armywife2248

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Reviewed: Oct. 9, 2009

There is nothing special about this cake really. Just a regular cake with some lemon zest added. You could add lemon to a better base recipe and have better results I think. The cake is a little too crumbly.

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Mrs. Lee

Cooking Level: Expert

Home Town: Cashiers, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 26, 2009

YUM, YUM....perfect the way it is!!!

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keree

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Reviewed: Sep. 18, 2009

Very moist and delicious! I completely omitted the milk as suggested and made everything else just as directed (including the glaze). It was amazing! I also didn't have a bundt pan so I made it in two large loaves.

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Erin

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Reviewed: Sep. 13, 2009

I LOVED the lemony zing of this recipe. The glaze is what makes this cake so lemony, moist and delicious. Yes, the glaze is supposed to be very thin. Poke a bunch of holes all over the cake and then slowly pour the glaze over the cake so it absorbs it all. Another little change I made was instead of using milk, I used a 1/4 cup of milk and 3/4 of yogurt mixed together. It really gave the cake that extra bit of tang and a wonderful moistness. I'm just in love with this cake!

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Michelle Laverdiere

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 31, 2009

I liked this recipe alot. I did have a little of it stick in the pan but I only used a cooking spray kind of lightly. Next time I will grease the pan. I liked the texture the glaze gave the cake.And the bite of the lemon juice was awesome. I stongly recommend using the glaze in this recipe. You will not be disappointed.

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sz1234

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Reviewed: Jul. 22, 2009

What happened to my cake? I have no idea! I am an experienced baker and this cake turned out awful! The texture was gummy in parts (where the glaze hit), and completely crumbly & falling apart everywhere else. Came out of the pan in several peices & couldn't serve. Even tasted bad. I used the half lemon juice/half milk - but everything else was the same.

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jul. 22, 2009

I followed the recipe as is and it was great! Don't be worried about the icing looking a little watery - it soaks into the cake and makes for a great flavour.

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sharms

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Reviewed: Jul. 18, 2009

I love this recipe, the cake bakes up beautifully with a great light texture. The only thing I changed was using powdered sugar for the glaze. But like other reviewers have said the cake has a light lemon flavor, so I might try adding extra lemon extract next time.

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Charissa

Cooking Level: Expert

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Reviewed: Jul. 11, 2009

This was one of the best pounds i've ever made ,So moist and great flavor. Thanks 4 sharing

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Hatty

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Reviewed: Jun. 28, 2009

WOW! WOW! WOW! This was awesome. Sometimes my bundt cakes stick to the pan, but this one just fell right out. I did add 1/4 cup poppyseeds, just because that's what my family likes with lemon. (Soak poppyseeds in the milk while gettting everything else ready). The glaze is also wonderful - I added 1/2 tsp of lemon zest to the glaze.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Jun. 24, 2009

EXCELLENT BEYOND WORDS....WHY EVER BUY ANOTHER CAKE MIX FROM THE STORE!!!! THIS IS PERFECT

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troysgrl

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Reviewed: Jun. 24, 2009

yummy!!! this is soo good!!! i didn't have lemon extract so i just used extra lemon juice!

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: May 26, 2009

Yummy cake! Did not use lemon extract used 1/2 cup milk and 1/2 cup lemon juice as others have, gave it just the right lemon flavor I wanted!

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KDUMAINE

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Reviewed: May 15, 2009

Turned out yummy despite my underbaking error. I didn't have lemon extract so I used 1/2 c lemon juice and 1/2 c. milk like someone suggested and had a mild lemon taste. For the glaze, I used confectioner's sugar instead I bet if I baked it longer it would have been perfect cake.

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Vicky

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Jose, California, USA

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Reviewed: May 5, 2009

Absolutely wonderful recipe! The glaze may seem thin,but after drying it has the consistancy of a glazed doughnut outside, and adds mosistness indisde. I poked the holes in the cake as recommended by others, and WOW!! Thanks for sharing.

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sajomom

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Reviewed: May 1, 2009

A nice refreshing cake. However, I would have like a more powerful lemony tasting cake and I even added an extra 1 Tbsp lemon juice. The cake itself was a little dry almost a coffee cake consistency (you know, the cake best for eating and dunking in your coffee). With the glaze, make sure you poke holes all through-out the cake and use powdered sugar instead of granulated sugar. Also, I used 1 cup of powdered sugar to thicken it up a bit! Overall, it is a good cake just several problem to tweak.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Apr. 21, 2009

This cake is fabulous! Everyone I've served it to loves it! I have a tip for the glaze, though: Combine the glaze ingredients in a microwaveable bowl and heat briefly so that the granulated sugar dissolves. Poke the cake all over with a toothpick and apply the glaze with a pastry brush, a little at a time, so that the glaze soaks in and doesn't just run down the sides onto the plate.

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Marge

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Reviewed: Mar. 29, 2009

This bread was good. The only thing that I changed from the recipe was tht I added more lemon juice thn what it called for, [as many reviewers said it was missing the lemon flavor] I did the glaze n brush it on one side, but didnt do it all over the bread, as it would be too lemony, next time ill poke holes n pour the glaze over the cake while its still in the pan. next time ill jsut put the amount of lemon juice the recipe asks for..

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