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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baker lover: Kelly

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Jan. 2, 2009

Came out perfectly! Thank you for sharing the recipe and all the recommendations from reviewers.

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MasMangge

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Reviewed: Dec. 22, 2008

This cake is definitely moist with the perfect lemon twist. After making this several times, I wanted to change it up. I decided to put an extra amount of liquid (1/4 cup of sprite).. this made it even better!!!

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dorthinator

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Reviewed: Dec. 11, 2008

I baked this perfectly my second time around. The trick is to follow the directions exactly with regard to cooling time. If you put the hot lemon/sugar mixture onto the hot cake as soon as it comes out of the oven and let it cool for the full hour, the cake sets up enough not to fall apart, but is still warm enough that it turns out without sticking (the lemon/sugar mixture doesn't cool enough to turn to super glue, it's still warm enough to separate). I used Pam For Baking on an ancient bundt pan and had no problems. And I basked in the glory of the compliments I received.

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Lilu

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Reviewed: Oct. 20, 2008

this is a very good cake,served with lemon ice cream.but you dont have to serve anything with this cake its so moist and delish.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Oct. 18, 2008

Very lemony and moist - I'm still looking for a lemon cake recipe completely from scratch.

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Kris

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

I made this for a friend who loves lemon cake's birthday. I frosted it with chocolate cream cheese frosting. The cake was great, very lemony, moist and sweet; my friend loved it. The icing was great too. However, in the future, I don't think I'll pair the two again. The cake is so sweet by itself that it would be great without any frosting. The glaze makes the cake have a very golden, shiny texture. It's beautiful alone, great cake!

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Joy!

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Madison, Tennessee, USA

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Reviewed: Jul. 15, 2008

This recipe was wonderful. It tasted like it was made from scratch. For the glaze I added 4-5 tbsp of lemon juice along with a cup of powder sugar. My suggestion would be to add the frosting after the cake has cooled, that way the glaze shows up.

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terryslady

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Reviewed: May 10, 2008

I made this on a Sunday exactly as written. My husband had a piece and then returned for another. At that point, he asked me to take the "evil" cake to work the next day because it possessed him. My co-workers downed what was left in about 15 minutes. It is moist, lemony and one of the best cakes I've eaten.

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TOELESSINCA

Cooking Level: Intermediate

Home Town: English, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 25, 2008

I made these for my boyfriend's birthday as he loves lemon...and he adored them. I think he ate half of them before dinner. I decided to make cupcakes (I don't have a bundt pan) and they turned out quite deliciously. The only thing is that it was a bit difficult to get the lemon drizzle to go into the cupcakes instead of all over the counter. We poked holes in the top of each one with a fork and that seemed to work pretty well. Thanks for sharing!

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migirl_24

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Feb. 17, 2008

Moist and delicious. I took this to a dinner party and everyone loved it. The next day we had a party at our house and I got out the leftovers. Surprise! It was even better. Definitely 5 stars. I changed nothing but added 1/4 cup extra water because the batter was very thick and my hand mixer was struggling.

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Feb. 15, 2008

I made this cake for a friend and could not get enough of it. Made it exactly as stated and it was GREAT!!!

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ROBINSRR

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Reviewed: Feb. 15, 2008

great! Didn't change a thing other then i didn't do frosting. I just served with coffee very sweet! Everyone loved it:)

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Jennifer King

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Harrisonville, Missouri, USA

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Reviewed: Jan. 2, 2008

Great recipe. This cake is VERY lemony, but oh so moist! It went fast!

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tamathaholt

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Reviewed: Nov. 19, 2007

This cake was delicious and very moist. I used the Baker's Joy, and I let the cake sit for an hour before turning onto a plate. Had no problems with it coming out. I followed the recipe exactly, except I was lazy and did not sift the powdered sugar, and I don't think it made any difference. Will definitely make again.

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Lori-Lu

Cooking Level: Expert

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Reviewed: Aug. 14, 2007

I made this cake and sprayed my bundt pan wiyh cooking spray and it came out perfect. I only needed to cook it 35-40 min, instead of the 50 stated. Also, at the last minute, I noticed that I didn't have any powdered sugar, so I used lemon supreme flavored cake icing. I was nervous at first, that it would be either too sweet or too lemony, but I put the icing on when the cake was right out of the oven and it melted like a glaze and was perfect. You don't even need a whole container.

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Queen B

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Reviewed: Mar. 21, 2007

I thought this cake was very dry, i used a stick of butter instead of oil, maybe it was my my mistake. will not use again, maybe next time i will use lemon zest half butter half oil and maybe some buttermilk.

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Deidre

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Miami, Florida, USA

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Reviewed: Mar. 15, 2007

WE LOVE THIS LEMON CAKE!! I used a silicone bundt mold and left the cake in it for 4 hours before taking it out.....no problem.

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paticake

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 17, 2006

I needed to make a lemon birthday cake, so I baked this in a 9x13" pan and frosted it with the Lemon Icing recipe on this site. It was FABulous! All of us chocoholics went nuts for it! The only thing I changed about the cake recipe was I upped the water to 1 cup.

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GINAGINA

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Reviewed: Sep. 1, 2006

This cake is good, but make sure you use extra flour when preparing the pan b/c it is a sticky mess if you don't. I used a bundt pan.My cakes generally don't stick. An angel food pan would be easier but not as pretty. When inverting it about 1/3 of my cake stuck and I had to scrap it out and stick it together. When I tried to center the cake it wouldn't budge. I used fresh lemon juice for the glaze which is good, but the cake is extremely moist and super,super sweet. I may try to make this again b/c I really love lemon cake. The glaze causes the cake to stick when inverting so be careful. Perhaps making less of the glaze and pouring it over once the cake has been inverted would be a good solution.

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