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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JULIEKAYE78

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 20, 2008

This was very good. Lots of lemony flavor, well liked by everyone. Did a glaze of powdered sugar, milk and lemon extract.

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Erin

Cooking Level: Beginning

Home Town: Maple Grove, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Apr. 13, 2008

so yummy and moist. Everyone loved it. I made the glaze with fresh lemon juice, lemon zest, powdered sugar and orange juice.

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KatjaS

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

Moist and delicious, but did not come out of the pan all the way (top of the cake was still in the pan). I think I should have let it cool longer.

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ChiefChef

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Mar. 6, 2008

I reduced the oil to the cake mix amount of 1/2C. I think 3/4C of oil is way too much. I added some poppy seeds (personal preference to lemon cakes)but other than that I followed the recipe exactly. When I tested for doness at 35min. The cake FELL. Completely flattened! Thats the first time EVER that has happened to me. So at 35 min. the cake was not done but very brown. I baked another 20 minutes for doneness. Please note that the bake time is 325 but I did a 350 oven for almost an hour. Also, this has an artificial lemon taste and has NO tangy Zip taste of lemons. Needs real lemon juice instead of the carbonated drink that I believe is leaving a bad tingly after taste in my mouth. Sorry but thumbs down to everything about this recipe.

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