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Reviewed: Aug. 10, 2008

I'm only rating the actual cake part of this recipe. I did not make the butter/lemon glaze that goes on top. I instead made a lemon buttercream that I frosted it with. For the cake part, I pretty much left the recipe as is except that I left out the raisins (no one in my family likes them and I can't imagine lemon with raisins?). The cake was fine - with a light & fluffy texture and it was moist. The cake does not taste really lemony by itself. With the icing it tastes better (I put lemon juice & lemon extract in my icing). If you are looking for a basic lemon cake recipe, this one will do but I bet you can find something better. If you don't like a really sweet cake, then you might like this cake. It's not sweet by itself but with the frosting (or glaze I'm sure) it's extra sweet. Just how I like it. I will probably not make this again.

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Reviewer:

nilla


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Reviewed: May 19, 2008

Very good cake, very moist! I made into 2 squares and stacked the squares (instead of the bundt). Poked holes all in and used glaze that was suggested in recipe. I thought it was delicious but hubby asked where the buttercream frosting was, LOL. Thanks for the post!

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opal~/~dragonfly

	Cooking Level: Expert Home Town: Dilley, Texas, USA Living In: Belton, Texas, USA
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Reviewed: Jun. 29, 2006

Very nice and moist cake - like a lemon loaf, in a Bundt shape (which I love). I did not add the lemon extract or the raisins, and I glazed it with only lemon juice and sugar, combined and heated. I garnished with fresh lemon and lime peel.

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Karen_M

	Cooking Level: Intermediate Home Town: Eugene, Oregon, USA
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Reviewed: Jan. 5, 2004

not enough flavor for the calories

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Reviewer:

Helen


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Reviewed: Jan. 5, 2004

I have a very similar recipe for a lemon loaf (baked in the large loaf pan). We don't use the lemon extract or raisins and use more zest. Also, instead of the frosting, it's really good to combine about 3/4 cup each of fresh lemon juice and sugar to use as a glaze. When the cake comes out of the oven, let it cool for about 15 minutes, then poke it all over with the slender skewer and pour the glaze over. It will soak it up and it adds amazing flavor. Highly recommended.

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KIRVIN


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Reviewed: Jan. 5, 2004

I made this cake for my mother's birthday and it was wonderful. The golden raisins really go well with the lemon. Even though I didn't use all of the lemon topping on the cake (my mother is dieting), it was still good.

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