Reviewed: Dec. 20, 2005

I added a teaspoon of lemon zest to the batter-- great flavor!

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BIGLEE1947

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 12, 2005

I really liked this recipe,however I did change one thing. I don't like poppy seeds so I omitted them and the milk and frosted it with the lemon cream cheese icing recipe I found here. Very Good!

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SHARIATWOOD

Cooking Level: Expert

Home Town: Glasgow, Missouri, USA

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Reviewed: Nov. 13, 2005

Very good! Moist, lemony and yummy. I didn't have vanilla pudding so I substituted lemon and it tastes wonderful. I'm not sure why the poppy seeds needed to soak in the milk - I didn't notice any significant change in them after their milk bath. I personally think that next time I make that (and there will be a next time) I'll not bother soaking the seeds. A++++ recipe.

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 3, 2005

I love this cake, my husband loves it and all the adults in the neighborhood love it. We liked it so much I've made 4 in the last two weeks and none lasted more than 2 days. I followed the recipe with two exceptions. I used lemon pudding mix. I made a glaze using the juice of one orange and one lemon (large) combined with 1 1/3 cup powder sugar, combined in a sauce pan, stirred over low heat until just before boiling. After the cake has cooled 10-15 minutes I remove it from the bundt pan, pour half of the glazing into the pan, put the cake back into the pan (be careful to match up the patterns of the cake and the pan), then pour the remaining glazing on top and let it soak in. It seems like a lot of glazing, but just be patient, it will soak in. After the glazing has soaked in (about 5 minutes), remove the cake from the pan. It is lip smacking good and lemony. All my neighbors enjoy this cake. My young children (4 and 6 yr olds) like the cake but not the glazing part, I suspect they don't like the lemony taste.

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NADO2003

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Reviewed: Jul. 23, 2005

Very easy & good lemon cake!

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Lisa

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Reviewed: Jun. 9, 2005

This cake is moist and delicious. I didn't soak the poppy seeds, and I omitted the milk and it turned out great! It's a keeper!

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DeeDee2171

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Reviewed: May 13, 2005

This was very delicious and moist. It holds its shape well due to the pudding mix.

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DebAC

Cooking Level: Intermediate

Living In: Lipan, Texas, USA

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Reviewed: Apr. 13, 2005

This cake was eaten for dessert and then for breakfast the next morning. My family couldn't get enough of it. I drizzled a lemon glaze on it while it was still warm.

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LIZCPOWELL

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Reviewed: Feb. 27, 2005

Wonderful recipe. This was just what I was looking for. I think that mine only baked about 45 minutes. Even then, it probably could have come out of the oven 5 minutes sooner. Still delicious. For glaze, I used 1.5 cups confectioner sugar and 1/4 cup fresh lemon juice. I poked holes in the top before pouring on the cake. B/F and I have eaten half of the cake in the last 2 hours. Yum!

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Lizzie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Feb. 6, 2005

This was very good and moist. I added 1 tsp of lemon flavoring and subbed 1 cup of applesauce for the 1/2 cup of vegetable oil. I love how quick and easy this was!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Sep. 12, 2004

I made this for our annual block party yesterday and it was a big hit. It was also so simple and easy to make. I always bake from scratch but this was a combination of boxed and homemade ingredients. I will definitely be playing with this recipe to try different flavor combinations. Thanks for sharing - no wonder your grandfather loved this cake.

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ADZEMACYN

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Reviewed: Apr. 23, 2004

Easy and yummy! No need to subsititute or change anything in this receipe.

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CONNIE1962

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Reviewed: Feb. 23, 2004

This cake was delicious. I made a few modifications though. I used a white cake mix instead of lemon, but lemon pudding instead of vanilla. Also, I added 1 tbsp. of lemon extract, which I thought was going to be too much, but it was perfect! I cut the amount of oil in half, and added a cup of applesauce - it was the moistest cake I've ever had. This recipe is definitely a keeper.

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Marie

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Reviewed: Jan. 26, 2004

I wish I could give this one more stars!!!!!!I used sugar free pudding because thats all i had on hand and it came out WONDERFUL!!!!!!!!I will make this a ton more times,Thanks for a great recipe!

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gr8lips

Cooking Level: Intermediate

Home Town: Kings Park, New York, USA

Living In: Mesa, Arizona, USA

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Reviewed: Sep. 18, 2003

I used a mini bundt pan. I added a lemon glaze. They came out fine, but not what I was looking for.

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BONF

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Reviewed: Aug. 15, 2003

This recipe was great. My husband loves lemon cake and I made this one for his birthday. Everyone raved!

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WAREAMANDA

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Reviewed: May 4, 2003

Awesome! I made two modifications to the recipe. First, I used applesauce in place of the vegetable oil. Second, I used lemon instant pudding instead of vanilla. Instead of a lemon confectioner’s glaze as topping, I melted about 8 ounces of Andes Mint chocolates in a double-boiler. I let the chocolate cool a bit before spooning it over the cake then added pieces of marchino cherries over the chocolate. Once the chocolate cooled (I put the cake in the refrigerator to cool it), I used a vegetable peeler and shaved a few of the extra Andes Mint chocolate bars over the cake. It was outrageously good.

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LITTLEDEUCECOUPE

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Reviewed: Dec. 9, 2002

Easy. I added a lemon-sugar glaze. Probably will keep looking for a better recipe. Not at all bad, just not IT.

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FLORISBABE

Cooking Level: Expert

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Reviewed: Jul. 13, 2002

Great-tasting and moist crowd pleaser. This lemon bundt cake was fantastic and very easy to make. I also created a glaze of vanilla, powdered sugar, and milk, which was an excellent addition. Thanks for the great recipe!

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Bruinlombard

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Reviewed: May 16, 2002

So moist and delicious! This was so good, we couldn't stop eating it. I did make a glaze with powdered sugar, milk, and vanilla to drizzle over the top.

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MIRANDA

Cooking Level: Expert

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Lemon Poppy Seed Bundt Cake

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