Reviewed: Oct. 11, 2009

This turned out so well, that I'm posting a pic! Made two changes: using a microplane grater, we zested one lime and one lemon, and added all of the zest to the cake batter. Then, we juiced both fruits, and used that, in place of the orange juice, for the glaze. TOTAL YUMMINESS!! it's absolutely delicious! Thanks for the easy-peasy recipe- my kids and husband are delighted with it. :o)

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leopardstripes

Cooking Level: Professional

Home Town: Blaine, Washington, USA

Living In: Boise, Idaho, USA

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Reviewed: Aug. 22, 2009

This recipe is insanely delicious. I made it for a coworker who loves lemon cake and I get requests for it all the time now. I have used vanilla pudding in place of the lemon when I can't find lemon and it comes out great!!

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Laura

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Reviewed: Jul. 17, 2009

This recipe is simply delicious. The best part is that you don't have to use lemon ingredients. (Although, the lemon bundt cake is great!) You can use yellow cake mix, vanilla pudding mix (or chocolate mix and chocolate pudding) with various icings and toppings and get a yummy, MOIST cake that your friends will want to eat again and again! This variation is FANTASTIC!

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livinginholland

Cooking Level: Intermediate

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Reviewed: May 3, 2008

This was ok...for a cake mix recipe. I guess I'm spoiled and I like homemade cake better. In a pinch - its ok, but when you have time, your better off making something special and completely homemade.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Mar. 7, 2008

Used only the glaze recipe, and turned out pretty well, will try again.

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soussous

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Feb. 10, 2008

I love this recipe. Its so easy. I like to kick the cake up with a tsp of almond extract, the zest from one small lemon and the juice from that same lemon. I then make a lemon glaze for the top. I like to keep this cake on hand for breakfast...its cheaper than stopping on the way to work and it feels like a real treat.

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Annie Lynn

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Reviewed: Oct. 6, 2007

The cake was very moist. I extended the cooking time 10 minutes. If I make it again, I will try it will yellow cake mix instead of lemon.

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Teri

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2007

This recipe didn't have a true lemon flavor. More like a lemon scented pledge flavor. Maybe yellow cake mix might tone this down a bit.

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MELANIE1128

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Reviewed: Nov. 9, 2006

This is my idea of a perfect lemon bundt cake. I used non-instant pudding mix and added a little vanilla to the glaze. Very rich, very lemony, very moist. Great and easy!

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