Reviewed: May 17, 2012

I have used this recipe many times over the years. It is my favorite from cupcakes to the sitting bear cake mold that I used for a baby shower. I say to bake it until it just comes out with a clean toothpick. For cupcakes, it usually only takes about 18 minutes, less if they are only filled 2/3 of the way to begin with. :)

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Reviewer:

caitm

Reviewed: Jan. 10, 2012

very easy to make, not too lemony/tart, super moist!

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Reviewer:

skyblazer

Reviewed: Sep. 25, 2011

Pretty good but mine came out a bit dry. Don't know why. I followed the recipe and added all the zest from a large lemon and used the juice for the glaze as others suggested, which was very yummy. However, cake wasn't very moist but maybe it's because I live in a high altitude area and didn't know how to adjust the recipe. I'm not a great cook so maybe the dryness was my own fault.

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Reviewer:

Raygirl

Reviewed: Jul. 24, 2011

I was looking for a MOIST bundt cake and those are the words I kept seeing in these reviews. I did tweak this recipe and it came out fabulous and VERY MOIST and easy to make. To the cake mix I added lemon zest from 1/2 of medium size lemon and about 4 caps of lemon extract. *Next time I will try replacing the 1c water with lemon juice or at least 1/2 water 1/2 lemon juice then judge the lemon extract. Glaze-I also added lemon zest from 1/2 of medium size lemon. This recipe is pretty thin. Next time I'll use lemon juice instead of Orange juice and add it until the glaze is thicker. All-in-all this was terrific!

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Reviewer:

Otto & Ruby's mom

Cooking Level: Intermediate

Reviewed: Jun. 24, 2011

Wow! This was so incredibly tasty and moist! I brought into work and it was the talk of the floor! I followed a recommendation to add lemon/lime zest (use entire of each) in batter and use the juice from both towards the frosting. I think this really brought it up a notch and made all the difference- authentic citrus flavor. Also, I did substitute applesauce for the oil for a healthier spin (even measurement swap) - you would not have known the difference!

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Reviewer:

bundt girl

Reviewed: May 2, 2011

This was so easy and yummy! Super moist, too!

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Reviewer:

BRITGREEN

Cooking Level: Intermediate

Home Town: Wheatland, Wyoming, USA

Living In: Frederick, Colorado, USA

Reviewed: Mar. 12, 2011

This was just ok. Not too much citrus flavor and I even substituted oj for the water. If I make this again I'll add lemon and orange zest and some extract. If there is a next time.

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