Reviewed: Nov. 18, 2009

Very moist and yummy!

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Reviewed: Nov. 18, 2009

Substituted Sugar Free/Fat Free Vanilla pudding (Instant large size) for the Lemon pudding mix (couldn't find the Lemon)...then added a packet of Crystal Light lemonade mix, Used the size for an individual bottle of water. Used 7-up for the soda. Turned out great.

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Sue Vire

Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA

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Reviewed: Apr. 14, 2009

I did the cake exactly as written, but had to cook for 45 minutes for it to be cooked through - seems to be the general concensus as per other reviews. It was very easy to make and turned out beautifully. I rated it a 4, as I put a glaze on it and didn't taste the cake before I glazed it. It was excellent with the glaze, but I will make it again without the glaze and freeze it in individual portions for school lunches as my kids loved it. Will definitely do it again.

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: Apr. 11, 2009

The only change I made to the recipe was reducing the oil to 1/2 cup as others suggested. It was delicious! I loved that the batter fizzed and foamed when I added the Sprite. Also, as others said, it takes 45 minutes to bake. Thanks!

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Adrienne

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Mar. 24, 2009

Wonderful-I've made this recipe a dozen times already and everyone I know asks for it at every party. I have found the cooking time extends about ten minutes. Don't use mountain dew- I just tried that and it changed the taste dramatically as well as the texture and color. Dew has more sugar and caffine so I found sprite or 7 up is best. I always top it with a cream cheese icing- Blend 4T fresh lemon juice, 4 oz cream cheese, and 2 cups powdered sugar until smooth- drizzle all over cooled cake. Add thinly sliced lemons around the edges on your cake plate and voila! Beautiful.

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jaytee

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Reviewed: Mar. 18, 2009

I LOVE this!! I'm already planning to make it for Easter.

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Annette

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 2, 2009

This is excellent! This cake stays very moist. It was strange to put soda in my cake, but it is GREAT!

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JeniMac

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Reviewed: Feb. 13, 2009

Very, very good! This is easy and very tasty. It was a huge hit at the party where I served it. I think next time I'll try it with the glaze that another reviewer suggested.

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Rachel

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Jan. 31, 2009

We enjoyed the cale but it didn't wow us. Could put my finger on what to change but it had a good flavor and it was moist.

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ah8594

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Reviewed: Jan. 28, 2009

This was the easiest of all the Lemon Bundt Cakes I have attempted, very moist and satisfying, this is now my signature cake and the suggestion to dribble with melted vanilla icing completed this dream of a cake.

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bethy

Cooking Level: Intermediate

Home Town: Union, New Jersey, USA

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Reviewed: Jan. 25, 2009

This was good...but not great. Tasted like a cake mix (which it largely is)...nothing wrong with that...but not much of a "Wow" factor

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ritachick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 11, 2009

Quick and delicious. I used lemon frosting. Nuked it to make it thinner then garnished with it. Great thanks!

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Kimmy K

Cooking Level: Beginning

Home Town: Kings Park, New York, USA

Living In: Holbrook, New York, USA

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Reviewed: Dec. 25, 2008

Wow! Follow otheres advice. Used Mountain Dew. It is so moist. Excellent! I also just melted lemon icing in the microwave and drizzled on top. I will definately make this again.

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soflacatlady

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 16, 2008

Great easy recipe but thought it was a little too oily. Would use this recipe again but cut back on the oil. I topped it with lemon icing that I created using fresh lemon juice and confectioners sugar.

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Nov. 24, 2008

It was ok...had better

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sarah

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Reviewed: Nov. 17, 2008

This cake turned so nice and moist. I made it for a bridal shower and put yellow roses in the center for decoration. It got rave reviews at the office. I couldn't find lemon pudding, so I used vanilla and added the zest and juice of one lemon, as well as 2 t. lemon extract. It wasn't too lemony, it was perfect, and had a great yellow color.

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TOQueen

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 13, 2008

Delicious! I did add lemon zest and poppy seeds to the mix and topped it with an icing made from lemon juice and confectioners sugar.

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Jul. 19, 2008

Fabulous! Everyone loved it, including 3 picky kids! The cake was moist and had the perfect texture. I followed previous suggestions and made a glaze with lemon juice, lemon zest, powdered sugar and just a little bit of milk. Will definitely be making again!

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