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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annie

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Mar. 17, 2009

yum!

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ctminges

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Reviewed: Mar. 1, 2009

This recipe was OK. I made it twice following the recipe as directed and I thought it was too dry and not lemony enough. The second time I made it I added an extra 1/2 teaspoon of lemon extract and 1/3 cup of sour cream to try to make it moister. The favor was good but it still was too dry for me. I may try to tweet it a bit more. I did like the fact that it was made without using a box cake mix.

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bub6958

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 1, 2009

My neighbor has soooo many lemons and wanted something that did not call for a cake mix in order to use the lemons and this was great, everyone loved it!! I took the suggestion of reducing milk to 1/2c replaced with extra lemon juice did not use extract just juice and rinds for the zest and was just what I was looking for. Thanks!

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Debbie

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Reviewed: Feb. 28, 2009

The cake is wonderful! The only change I made to the recipe was to sub 1/2 cup of milk with 1/2 cup lemon juice because I didn't have any lemon zest. It turned out beautifully. The glaze makes the cake perfect. It is watery, but it really tastes great on the cake.

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opheliag

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Reviewed: Feb. 19, 2009

My daughter and I felt like baking and just looked online for something we had all the ingredients for. What a surprise to have stumbled upon such a wonderful cake! I'm a certified chocoholic but even I am amazed every time I bite into a piece of this lemon cake. This one's a keeper!

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GRAPHICSHERRI

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

A good lemon cake. I live at 8100 feet so I added 2 extra tablespoons of flour and 1 extra tablespoon of milk to adapt the recipe for high altitude. I also used the glaze recommended by NC baking girl in her review. I served this to friends and everyone enjoyed it.

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AlpineMt.Momma

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Alpine, Arizona, USA

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Reviewed: Jan. 31, 2009

This was a lot of work for a so-so cake Listended to other's sugestions and used sugar instead of flour...made the cake very dark on the outside, other than that I followed the recipe exactly and it was very dense and lacking in lemon flavor. Will keep looking, sorry.

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Cindy

Home Town: Goleta, California, USA

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Reviewed: Jan. 24, 2009

Really good. I'm glad that I read the reviews. Substituting the milk with lemon juice made it truly lemony.

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Marla516

Cooking Level: Beginning

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Reviewed: Jan. 22, 2009

Excellent recipe. I didn't have any lemon extract, so I reduced the amount of milk in the recipe by 1.5 TB and added 1.5 TB of lemon juice. I also added an additional tsp of lemon zest in addition to the 1 TB of lemon zest already required. I also followed the lemon glaze and replaced the 1/2 tsp lemon extract with a full 1 tsp of lemon zest. In my opinion the extract was no necessary at all and tasted more "lemony" with the zest. My family, which usually prefers teeth achingly sweet tasting cake, LOVED this vibrant, refreshing dessert.

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KITNGUYE

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Reviewed: Jan. 17, 2009

Delicious and moist. We quadrupled the lemon zest (4 T. instead of 1 T.) because we had a lot extra and it was great. Next time will try sugaring the pan instead of flouring because it did stick a bit.

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ANASTASIAJANE

Cooking Level: Expert

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Reviewed: Jan. 15, 2009

good -- would make again

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SFOGARTYVA

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Reviewed: Jan. 10, 2009

This tuned out so well. Following other reviewers advice, I replaced the milk and lemon extract with a cup of fresh lemon juice ( I was given a bowl full of lemons ). I also used sugar to replace the flour for preping my bundt pan. The cake came out of the pan already glazed with sugar. It was beautiful and very lemony.

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Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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Reviewed: Jan. 8, 2009

Great texture and a favorite request of family and friends. As per another recipe, I sift the dry ingredients together (3X), and sub lemon juice for lemon extract (1:1). I make the glaze as instructed - aside from quickly heating it in a saucepan - and find that it's not too runny at all.

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The Schmitts

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Dec. 6, 2008

this is my version of lemon glazed cake.... "7up cake" my husband gave me the recipe, he loved it groing up Ingredients 1 1/2 cup butter, softened 3 cups sugar 5 eggs 3 cups flour 2 tablespoons lemon extract 3/4 cup carbonated lemon-lime beverage LEMON GLAZE 2/3 cup powdered sugar 1 tablespoon lemon juice Directions Cream butter and sugar together for 20 minutes. Add eggs, 1 at a time, beating after each addition. Add flour and lemon extract. Fold in 7-Up. Pour into well-greased 12-cup Bundt pan or tube pan. Bake at 325 degrees for 1 to 1 1/4 hours. Make Lemon Glaze- mix powdered sugar and lemon juice together. When cake is cooled, dribble with Lemon Glaze. it makes enough for 20 servings prep time is 30 min bake time 1 1/2 @ 325

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Hengly

Cooking Level: Intermediate

Home Town: Lake Elsinore, California, USA

Living In: Wildomar, California, USA

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Reviewed: Nov. 7, 2008

For more lemon flavor--totally skip the milk and substitute with a cup of lemon juice. For a prettier cake--instead of greasing and flouring, grease then use sugar. It works better than flour and makes the cake prettier than dry flour baked to the surface. Enjoy!

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Oct. 26, 2008

I enjoyed the taste and the texture. Not too lemony but still good. I did have trouble getting this out of the pan even though the pan was well greased and floured.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Oct. 12, 2008

I usually read the reviews before I make a recipe, and I wish I would have read these before making this cake. It does not have much of a lemony taste at all. The icing is very runny and most of it ended up on the wax paper. I am giving it 4 stars though because it was easy and my husband and children liked it. My husband did say that it needed more lemon flavor. I will probably make this cake again but with a few modifications.

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BOUKAME

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Glazed Lemon Bundt Cake

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