Reviewed: Nov. 8, 2009

This cake is pure lemony goodness. I don’t usually like box cakes but this has a homemade taste. I used ¼ lemon juice with the water. I thought it would be nice to pour the glaze on the top but that would have just made a sticky mess. I was skeptical about pouring the glaze on the bottom but it worked perfectly and seeped through the entire cake without making the cake soggy. My entire family loved this and have already requested that we make it again soon.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Oct. 12, 2009

It was excellent. I definitely prefer lemon cake recipes which use the lemon pudding instead of lemon jello. The lemon jello gives it a rubbery texture. Also, I did not cook the glaze -- just mixed the powdered sugar with the lemon juice. It helps to remove the lumps if you sift the powdered sugar first. I baked in a large (10 x 12) pyrex pan and poured glaze over top. Following advice of others, I poked holes in the top before pouring on the glaze. Tasted excellent!

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lornahenri

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Reviewed: Oct. 9, 2009

The cake was very simple and good. I substituted applesauce for the oil and used real lemon juice. The whole family enjoyed it served warm.

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Russ

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Reviewed: Sep. 30, 2009

I made this into a two layer cake and my family loved it. Our favorite cake yet.

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Mrs. Davis

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Reviewed: Aug. 30, 2009

I'm a lemon freak so I followed some other reviewers' tips and added 1 tsp of lemon extract and used lemonade instead of water. My batter was extremely thick, so I ended up adding another 1/4 c. lemonade so I could operate the mixer for 5 minutes. Used cooking spray for baking and sugar to coat the bundt pan and cake inverted easily after maybe 20 minutes. As a beginner, I didn't understand beating the eggs until they were thick, so I just beat them a minute or so. I also didn't understand the concept of pouring in the glaze to the bottom of the cake in the bundt pan... I thought it would make it too gooey. I ended up putting on maybe half of the glaze after the cake was inverted and partially cooled -- don't think it helped it. Next time I will probably just dust with powdered sugar for appearance, because this cake would be plenty delicious and moist without the glaze. Thanks for a great recipe. Now who will save me from eating the whole thing today??!!

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 15, 2009

This was an excellent cake. To the cake; I added the rind of 1/2 a lemon. It was extremely moist. Fresh rind always keeps a cake moist. I made it in 2 9" layers and baked them for 30 min. I didn't use the frosting as I wanted it filled between layers (I slit each to make 4 layers) with a lemon filling recipe that was quite unusual. 4oz. Cream cheese soften, 3/4 c. lemonade concentrate & 1 can sweetened condensed milk. Beat together and fold in cool whip. It was a superb choice. Used more grated rind and strawberries for finishing touches around top and base of cake.

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Jul. 11, 2009

i LOVED the cake, but i hated the glaze.... would make the cake again but with a different topping - all the glaze was was melted lemon sugar! the cake though was VERY fast and easy to make, fool proof. i dusted the pan with powdered sugar over nonstick spray - came out easily

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serroti

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Reviewed: Jul. 11, 2009

Very good preparation.

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Rani S

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Reviewed: May 23, 2009

I used lemonade instead of water and spiked it with a little lemon extract b/c we love lemon so much. For a glaze I squeezed fresh lemon juice into some store bought cream cheese icing until it became liquid enough to drizzle all over the bundt. These couple of changes make it a lemon zinger!

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KITCHENBOSS

Cooking Level: Expert

Home Town: Cedar Park, Texas, USA

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Reviewed: May 9, 2009

This cake came out wonderful! I made it for my grandmothers birthday and everyone loved it! The sryup you put on it really adds so much flavor.

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GalleyGirl

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

I have made this cake 7 times now... i get the best response every time....however i will never BOIL the syrup....if you do and it gets into a candy stage is could seal your cake to the pan...and like me you will have to claw the cake out of the pan....still tastes great....but won't come away from the pan.... so just blend the powder sugar with the lemon juice you don't have to heat it to get it to blend.... and i put sugar on the pan instead of flouring it.....and it makes a slight crunchiness to the outside everyone loves... it's a keeper recipes thats for sure!!! thank you.

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PATTIMAC2000

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Vista, California, USA

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Reviewed: Apr. 23, 2009

after reading everyone's comments, i chickened out and waited until the cake was completely cool (about 4 hours) to invert it and pour a thickened version of the glaze over the top. the result was great; it gave the cake a shiny look and added moistness to the already moist cake. i garnished it with some fresh lemon slices and it looked really simple and beautiful. my family easter included 6 cakes and 15 people so i considered it a good review that my lemon cake was mostly eaten by the end of the day!

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Lindsey

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Reviewed: Apr. 10, 2009

I followed the directions to a "T" as they say and ended up with a big mess in the pan. The cake would not release from the pan. It split into several pieces. I think the problem is the one hour cooling period is too long. Letting the syrup sit for this long makes it too sticky and thus causes the cake to stick to the pan.

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RHG

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Reviewed: Apr. 2, 2009

If you like the taste of lemon like I do then you will love this receipe! It is very moist and delicious and it got rave reviews at my small dinner party. I'm lookin forward to serving it again.

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tibbysmom

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Reviewed: Mar. 30, 2009

I give the cake itself 5 stars for taste, however I followed some of the advice and used sugar instead of flour when I greased the bundt pan. Long story short, half the cake never came out of the pan and I had to use a spoon to get it out - it was that sticky with the glaze. Cake itself was very moist, but end product looked like a train wreck. I waited 2 1/2 hours to invert, no luck.

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Cookietime

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Reviewed: Mar. 29, 2009

I made this for my girlfriend's birthday and it was a HIT.

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Michelle

Cooking Level: Intermediate

Home Town: Kenmore, Washington, USA

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Reviewed: Mar. 8, 2009

I made this and my family loved it. They all suggested that you change the name to Luscious Lemon Pie cake. Thank You for such a wonderful recipe.

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gabby70

Cooking Level: Expert

Home Town: Lindale, Texas, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Mar. 2, 2009

This cake was incredibly moist. Which is what i haven't been able to achieve in the past, baking with boxed cakes. Just the right sweetness and lemony flavor. yummy. My family loved it! It was gone in 2 hours. A definite Do-It-Again.

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kiki

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Reviewed: Feb. 4, 2009

OMG, AMAZING! Lemon lovers dream!!!

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JURADO

Cooking Level: Intermediate

Home Town: Wilmington, California, USA

Living In: Bellflower, California, USA

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Reviewed: Jan. 7, 2009

MMMMMMM!!! yumm! it is sooooo moist and delicious and like it said it is better the next day! absolutely LOVEE ITT! do not change a thing! perfect the way it is!

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