The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 29, 2004
This cake was so good - very moist and great flavor. Like others I melted a can of lemon frosting and drizzled it over the top and presented it with a dollop of cool whip with fresh strawberries. Very nice presentation and excellent flavor. My husband couldn't wait to eat the leftovers after company left! :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 22, 2004
this smells great & is very pretty, but it's moist almost to the point of being "wet" or "soggy". i did like it & will make again-- maybe the day before to let it dry out some.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 9, 2004
This is a very quick and easy recipe with the end result being a very moist and delicious "lemony" cake. I sprinkled it with confectioner's sugar strictly for looks as it really doesn't need anything else.
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CMF

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 8, 2004
Well, this didn't turn out how I had wished. To 3 of us, this cake was strange tasting. Kinda mechanical. Not sure where that *off* taste came from. One of my daughters did happen to love this cake. I do have to say ~ it was a VERY moist cake and baked wonderfully. I just couldn't get past the funky sour taste it left. I used Sierra Mist as the lemon lime drink ~ maybe that caused it ~ who knows... Thanks anyway!
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Home Town: Landover, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 8, 2004
I had never before attempted a bundt cake and I decided to try this recipe for a party. I bought a cake mix with pudding in it and had to cook the cake an extra 15-20 minutes. I was very nervous, but the cake was the hit of the party! I'm not even a huge lemon fan and I adored it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 4, 2004
Be careful when buying your cake mix - if you get one that already has pudding in the mix it will take considerably longer to bake. The top will get quite brown, but cook until the batter no longer wiggles when you nudge the bundt pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 4, 2004
Can't say how good this recipe is!!! I was craving lemon cake one day, made this, and it definately satisfied my craving! Made a simple glaze with confectioner sugar, lemon juice, and lemon zest...then topped each slice with cool whip. SOOOOOO GOOD!!!! Made twice already. Very easy recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 17, 2004
This cake is light and fluffy. The lemon flavor is just right. I used powdered sugar and lemon juice to glaze it, but it would do fine without it too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 17, 2004
Excellent, very very good and moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 7, 2004
My husband declared this better than the pudding cakes at the bakery! It had a great lemony flavor. I added a lemon glaze which added a slight tartness. Thanks for the recipe!
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Photo by Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA
Living In: Cypress, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 3, 2003
I usually bake cakes from scratch but this box cake concoction is pretty darn good. Absolutely does not need frosting---maybe a dab of cool whip on the side, strawberries or rasberries would be nice too. Cake is pretty light so if you are using a fluted bundt pan be sure to grease the pan well and use a gentle hand upon removal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 20, 2003
This recipe is awesome. I am used to eating bundt cake with a glaze, so I mixed powdered sugar with lemon zest and fresh lemon juice and poured it over the cake. I have had many people ask for the recipe.
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Cooking Level: Expert

Living In: Amarillo, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 11, 2003
I don't know what I did but it fell...I'll be trying again! It did have a good flavor.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 11, 2003
A delightfully refreshing cake! I glazed with 1/2 cup confectioners sugar, sifted, 2 Tablespoons fresh lemon juice, and 1 teaspoon grated lemon zest. Nice served with fresh raspberries and a little whipped cream, but equally good all alone. I had to give the leftovers away because I could not stop eating this.
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Photo by cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 7, 2003
I'm not a lemon cake fan but i made this for my husband and he loved it. He said it was even more moist after being covered for one night. I used the white sugar and lemon juice glaze but he said it was a bit too lemony and would pefer a powdered sugar glaze w/o lemon juice. The cake was still a wonderful success.
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Photo by PSYCHOBLONDIE

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA
Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 31, 2003
I brought this in for a coworker's birthday, and everyone had second helpings. (the whole cake was gone by noon, a workplace record!) I was worried it would be too plain looking, so I topped the cooled cake with CookinMom3's glaze recommendation, which made it even more moist. My coworkers were shocked I made it myself. (not very complimentary, hmm?!)
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 22, 2003
Oh my gosh! This was wonderful! My husband loved it!! I added a basic lemon glaze and the whole family ate in within 24 hours. Most of my cakes stay around longer than that. Thanks!! Vanna
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Photo by Vanessa

Cooking Level: Expert

Home Town: Crowley, Texas, USA
Living In: Bossier City, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 7, 2003
Mmmmm! Eating this right now, still warm. I cut back on the oil to l/2 cup and added lemon zest. Glazed while hot with l/4 c. fresh lemon juice, l/2c. sugar, and more lemon zest boiled into a syrup. Thought I messed it up because I put all the wet ingredients in the bowl together THEN read the directions. It's great, but beating the carbonated beverage probably affected it. P.S. I made it a second time, following the directions exactly, only adding lemon zest to the batter. As expected, the cake rose better since I didn't beat in the Sprite.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 6, 2003
Wow! I didn't have any lemon pudding so I used vannilla instead. I also added some lemon zest and a little lemon juice. After the cake was finished followed another suggestion to glaze the cake with sugar disolved in lemon juice and then dust with powder suger. The cake was fantastic. The crust was the best part. Very lemony. No need to ice it at all. I served to some friends and got many requests for the recipie.
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Home Town: Payson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 6, 2003
This is one of my favorite recipes. I love it when you want something different besides the all popular chocolate desserts. Very good for Spring and Summer picnics and occasions. I request this for my birthday every year in May. It is very moist and delicious. I melt a container of lemon or vanilla frosting in the microwave 30 seconds at a time stirring in between and pour over the top of the bundt cake. Very good recipe.
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Home Town: Dallas, Texas, USA
Living In: Rowlett, Texas, USA

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