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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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 23, 2008

If this could get more than five stars I would give this 10! If I am going to have lemon cake I want it to taste VERY lemony..and this hit the nail on the head. And moist-YYUMMMM! I glazed it with 2tbsp lemon juice, some lemon zest, and about 3/4 cup conf sugar mixed up. I took a poultry brush and after pouring on the top I brushed it all throughout the cake for a nice even glaze. Added a sprinkle of conf sugar too. The only change like everyone else was the cooking time. More like 50 minutes and I turned the oven to 350 around the 40 minute mark. Can't wait to make for others.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Feb. 19, 2008

I have only three eggs, so I made this cake with three eggs, and made glaze with leftover soda. It came out great. It was light and very moist. I just can't get over the artificial flavor of the lemon cake mix. I wish I could make this cake without the cake mix.

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Wannabebettercook

Cooking Level: Intermediate

Home Town: Tokyo, Tokyo, Japan

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Reviewed: Feb. 8, 2008

Easy cake to make and tastes very moist. I made the cake according to the recipe but added poppy seeds to the batter. For a glaze I just added 2 tspns lemon extract to a container of Vanilla icing I popped it in the microwave for 30 seconds just to soften it and drizzled half the container over the cake. Thanks for a great recipe!

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KERLEYBYRNE

Cooking Level: Intermediate

Home Town: Bellmore, New York, USA

Living In: Merrick, New York, USA

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Reviewed: Jan. 16, 2008

I love this cake made it 3 times now. I just sprinkled the top with powered sugar. PERFECT

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Corey

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Crowley, Texas, USA

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Reviewed: Jan. 12, 2008

What a great easy recipe! Everyone who has tasted it loves it. I love that the inside is SO very moist and the outside has a bit of chew to it. Love it!

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KENGIEB

Cooking Level: Expert

Home Town: Franklin, New York, USA

Living In: Raymore, Missouri, USA

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Reviewed: Jan. 1, 2008

Very Easy Recipe. Even thou I made a few changes: Since I didn’t have Lemon Cake Mix, I used my same old yellow cake mix, added about 4 tbsp. of lemon juice (and since I thought that wasn’t enough flavor I added 1 freshly squeezed lime I had in hand), added the cup of lemon flavored soda, 1/4 of a cup of milk, and to keep the moisture I added a box of vanilla pudding mix. Ok, It wasn’t THAT lemon flavored cake; but I did the lemon Icing which worked wonders and to give it a twist I toasted 1/2 cup of walnuts and add it to the mix. AND Important!, like I do with all my recipes, I NEVER use oil, I use butter (I cant believe its not butter!®); this time, One stick. So in the end, more than a few changes, but if I had all the ingredients at hand, I would have done it like the recipe specified. But still using my handy dandy butter!

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meg

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Reviewed: Dec. 24, 2007

I just made this cake yesterday and it was the first Bundt cake I've ever made. It turned out great and everyone loved it. I used Spray oil that contained flour and sprayed the entire pan really good...I turned the pan upside down on a paper towel to drain any extra oil before adding the batter to the pan (this helps it from getting gummy). This is a great Lemon cake recipe. I also did the Lemon glaze which really brought out the lemon flavor. Its very easy to make and a nice tasting, moist cake. I will make this cake again!

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mwolf

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Oct. 30, 2007

Since I used a yellow cake mix, I added some grated lemon zest and about 1/2 tsp. lemon extract to the batter. Even tho' it was very good, I thought it was a tad too oily and next time would reduce the oil to 1/2 c. I made a glaze of the juice from one lemon, and powdered sugar. Can't wait to try this recipe using a white or yellow cake mix, vanilla pudding, root beer and root beer extract!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 14, 2007

Family loved this recipe! Made it ahead of time and took camping as a special treat!

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KerbearsMom

Cooking Level: Expert

Living In: Pleasant Hill, California, USA

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Reviewed: Sep. 27, 2007

YUM-O! So moist so lemon-y SO GOOD! I used the glaze suggestion as posted by one of the reviewers. Wowed my inlaws and have no left overs! Definetly will make this recipe again! THank u!

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Jennifer

Cooking Level: Intermediate

Home Town: Farmington, Connecticut, USA

Living In: Lens, Hainaut, Belgium

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Reviewed: Sep. 11, 2007

I adjusted the baking time like the other reviews said, but besides that it was WONDERFUL! I even used a little Sprite in the glaze.

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Ms. Andrea

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Reviewed: Sep. 10, 2007

The cake was very moist and lemony. Everyone loved it. I didn't add the pudding mix as the cake mix already contained pudding. I also added a touch of lemon zest. I will probably make this again.

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soma

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 6, 2007

I consider myself an experienced cook having cooked professional for several years, and until this recipe have NEVER had a cake fall. But, fall it did, just like in a movie. I stuck the toothpick in to test it and poof! I don't know what happened. Maybe it was the soda. The taste was okay. Nothing spectacular, just okay. I have made the "diet cakes" before where you take a cake mix and just add a can of diet soda (any kind you like). They never fell either. I am glad it worked for some people, but I won't be making it again. I'll stick with the recipe for Orange Cake.

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HoJo

Cooking Level: Expert

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Reviewed: Jul. 30, 2007

This was a very nice moist cake. I didn't think it was anything extraordinary, but I've never had lemon cake before. It was very easy to make and I used Mountain Dew instead of lemon/lime soda as others suggested. I didn't detect any kind of chemical taste as some reviewers have stated. This cake took about 55 minutes to bake using a convection oven. I always thought convection ovens baked things faster? Overall a nice moist cake.

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Chiffon

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Reviewed: Jul. 13, 2007

W*O*W!! This is wonderful! Used Mt. Dew. Very moist. Only using this recipe from now on!! Thanks SO much for sharing!

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SNAB

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Reviewed: Jul. 11, 2007

Absolutely divine! My 4 year-old couldn't stop eating it! Just say, "Lemon cake" and he starts licking his lips! I just added 15 minutes to the time and melted a container of lemon frosting in the microwave and drizzled over the cake! Used fresh raspberries to garnish which tasted great with the cake! Will make this again and again!

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CNLCARTER

Cooking Level: Expert

Home Town: Ewa Beach, Hawaii, USA

Living In: Evans, Georgia, USA

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Reviewed: Jul. 5, 2007

I read almost all of the reviews before making this cake, and it came out wonderful. I used 2 suggestions: 1.) I used Mt. Dew instead of lemon lime soda since I only had diet Sierra Mist on hand and 2.) This cake definetly took more than 35 minutes, but I was prepared. It took me approximately 50 minutes. I also used a little of the Mt. Dew and powdered sugar to make a glaze, that worked out well too. I did no detect a chemical taste like other reviewers had mentioned. I'm thinking that this basic recipe could work with almost any liquid and a box cake mix, like for example a chocolate cake mix and maybe a cup of brewed coffee. I think I'll try that one next. Thanks for a great recipe!

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nicole

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Reviewed: Jul. 3, 2007

My stepson's favorite is lemon bundt cake. His grandmother who is now deceased and whom I didn't get the chance to meet used to make it for his birthdays. Soo, the pressure was on. I followed the recipe exactly and it was a HUGE success for his 22nd Bday...Grandma Minga would have been proud!

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ElisaDenise

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