Reviewed: Nov. 8, 2005

This was really good and I don't really care for lemon. My mom loved it. She's the lemon person in the family. I did have to bake this a little longer that listed but its still good. I am making it tonight for a coworkers birthday. Will add some lemon juice and a little lemon zest to the batter to make it more lemony. I also topped mine with a glaze made of powdered sugar and lemon juice.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2005

I had didn't have all the ingredients for this cake when I started. However, it came out better than I thought. I had used banana pudding and black cherry soda, and I threw in some cherry liquer to the batter. Wow! Very moist! Topped w/ cherry liquer glaze. Will make again w/ other flavours.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RAEVYNNE

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2005

Could not find lemon pudding so added lemon jelly powder to the lemon cake mix. In spite of adding only 1/3 cup of oil, the cake was moist. I also squeezed 1 lime & 1 lemon into the mix before baking.Very good cake - thanks for sharing.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHEVVY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2005

I made this cake for my friend cathy for her birthday at work. Everyone loved it. It was very moist. I baked for 40min (electric oven). although I think I should have only baked for like 30-35 versus what other people on this site are saying. I would just check every 5 minutes and guess the timing on your own. But overall, an excellent cake!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GRETCHIN78

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2005

This is by far the easiest and best tasting lemon bundt I have ever had the pleasure of baking. Heavenly flavor and wonderful texture. I drizzled storebought lemon glaze over this cake and it looked so pretty and my kids LOVED it. Thanks for a great recipe :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

COOKINMOMMA69

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2005

I'm giving this one a three...Like others, I found the cooking time to be more than the recipe states. I also had the worst time getting the cake out of the pan. Not sure if it was because I used powdered sugar instead of flour to dust the pan with, or because I used a cake mix that already had pudding in it (I've heard you can use powdered sugar instead of flour, and I didn't use the pudding mix). But as the cake was falling apart, I have to say...the taste was so incredible, I didn't even care how it looked. I had glazed it with a transparent glaze (milk,powd. sugar & lemon extract) and when I went to remove from the pan, only the top half of the cake came out. I'll try this again for sure, but I'll be sure to use a cake mix without pudding and dust my pan with flour!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

moonlitcalm

Cooking Level: Expert

Home Town: Mahopac, New York, USA

Living In: Cape Canaveral, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2005

I made this today and thought it came out quite well. I also made a glaze. I did make a few substitutions though - sugar-free pudding instead of reg. and diet soda instead of reg. Also used a new "healthy" fat oil - "Enova". None of these seemed to make any difference in the texture or flavor. It was still moist and good. I would have liked it to be even more "lemony" though so when I make it again I will add some lemon extract to the cake. I also like the idea of adding poppy seeds - so I may do that as well. Definitely good enough to make again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Suneelady

Cooking Level: Expert

Living In: Flagler Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2005

This is one of my favorite recipies This cake is GREAT!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HAILEY1998

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2005

This is so moist! I added a lemon glaze to it. And also some lemon zest. My dad loves lemon cake and this is his favorite so far.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sue

Cooking Level: Expert

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2005

very good but I wished I had read the reviews because it needed to bake about an hour....I also added dried blueberrries and topped it with a lemon glaze

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PATTY22

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2005

I thought this tasted a little bit "artificial". I think I might try melted butter instead of oil if I make it again (but not 3/4 cup!). One thing to remember with recipes like this that add ingredients to a cake mix is not to use a "pudding already in the box" cake mix since you're adding more pudding it can end up heavy and gummy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2005

It was very good BUT too much oil! I was surprised your recipe called for so much more than the yellow cake mix box which calls for 1/3.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SDMOMOF2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2005

This is a great cake once you get the baking time right. I baked it at 325 for a full hour. A wonderful dessert, great with a little glaze made of powdered sugar and lemon juice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BAKINGSTACY

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Reno, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2005

Good but not what I was looking for.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HELCHA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: La Grange Park, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2005

This turned out very well. I did substitute half homemade applesauce for the oil, adding a healthy scoop of poppyseeds also. I also used two 9 inch pans instead of the bundt and cooked for nearly 35 minutes. With a simple lemon glaze on top it tasted great and went over well with my brunch guests. I will make this again, thank you.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2005

Good. Moist and easy to make. Nice lemon flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2005

Very moist. Great with a glaze of powdered sugar and a little lemon juice and water.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TVLAND

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2005

This was great! I made it in 2 9-inch rounds, and frosted with the lemon cream cheese frosting, also from this site. I filled it with Rhubarb-Strawberry Fruit Spread (from Tastefully Simple), and used a strawberry and a twist of lemon rind for garnish. Delightful!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

momof2pumpkins

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2005

I made it for Easter and it was a BIG hit! I made this glaze: Combine 1/4 cup milk, 3/4 cup confectionery sugar, and 1/2 teaspoon lemon extract, stirring until there are no lumps in the sugar. I poured over warm cake, and it soaked in. I decided to make another glaze (for appearance) by using 1/2 can of Whipped Vanilla Icing heated in the microwave for 15 seconds, with 1/2 teaspoon lemon extract stirred in. I think either one would have tasted fine; I just wanted the look of a heavier glaze.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Adopt-K9

Cooking Level: Intermediate

Home Town: Pembroke, Virginia, USA

Living In: Ripplemead, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2005

I'm not sure what happened, but when I pulled the cake out to check it after 35 minutes, it "fell"....the middle sank. I had to bake it about 20 minutes longer. I'm giving it 3 stars, because the flavor was good, but I won't make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LA ESPOSA

Cooking Level: Intermediate

Home Town: Salisbury, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Lemon Bundt Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!