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Reviewed: Mar. 25, 2008

I made this for Easter dinner, and everyone raved! I usually prefer making cakes from scratch, but this recipe looked interesting. Plus, we're a chocolate-loving family, so I wanted to overturn the status quo. :-) I omitted the extra 1/3 cup sugar, cause the cake mix is plenty sweet on its own; also omitted the oil in the glaze and used a little extra lemon juice. I was also tempted to put a little vase of flowers in the middle of the bundt, but left it alone. This is one cake I'll look forward to making again - thanks!

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Reviewer:

Phyllis

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA Living In: Metairie, Louisiana, USA
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Reviewed: Nov. 15, 2006

I've made this cake for 25 years. It's our family's traditional birthday bundt. My mom still uses the apricot nector, but I prefer GUAVA nector. It really makes this cake taste moist and sweet. I won't ever turn down a slice with apricot nector, however. We use Duncan Hines Lemon Supreme brand.

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8 users found this review helpful

Reviewer:

KSTUBBLE


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Reviewed: Oct. 2, 2006

everyone just loved this cake. after several days it was even more moist and delicious. And the icing is refreshing.

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2 users found this review helpful

Reviewer:

TONI131

	Cooking Level: Intermediate Home Town: Selinsgrove, Pennsylvania, USA Living In: Sunbury, Pennsylvania, USA
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Reviewed: May 6, 2004

Nice flavor but a bit on the dry side for me. My hubby isn't a lemon fan so I used an orange cake mix and orange glaze instead and it was good.

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1 user found this review helpful

Reviewer:

Karin

	Living In: Jamestown, North Dakota, USA
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Reviewed: Jan. 26, 2004

This cake is so delicious! I get the apricot nectar in the Mexican food section of the grocery store; it is in cans like soda pop. It is so moist and the glaze has such a delightful zing!

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3 users found this review helpful

Reviewer:

AmyLyn


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Reviewed: Dec. 18, 2003

I have been making this cake for years and ALWAYS receive LOTS of compliments. The cake is very moist and the glaze tastes awesome! The only difference between my original recipe and Glenda's is I have never add oil to the glaze and I also glaze when cake is completely cooled.

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Reviewer:

J_DREW


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Reviewed: May 26, 2003

This was really refreshing and we'll make again. Thanks for sharing.

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8 users found this review helpful

Reviewer:

JAZZY-GIRL

	Cooking Level: Expert Home Town: Stryker, Ohio, USA Living In: Pittsford, Michigan, USA
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