Reviewed: Mar. 5, 2012

I doubled the recipe to make a full sized bundt cake. I was very dissapointed. It was a very light batter, and I had high hopes, however it fell in the middle of baking and the inside was mushy and raw. Maybe becuase I used organic cane sugar in place of nromal granulated sugar? I followed the recipe exactly, except for the sugar. I sifted the flour and baking powder. Measured everything exactly. I will not be making this again.

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Reviewer:

marina

Reviewed: Feb. 5, 2012

Didn't care much for this recipe. Wanted a small cake with lots of flavor. I substituted the almond extract (which we don't like) for orange extract & found the cake to be overall quite bland. It wasn't as sweet as I would have liked but the texture was nice. May make some adjustments since we liked the quantity. We got 8 very large cupcakes (I only have a standard size Bundt pan). Would likely have gotten 10 regular sized cupcakes. I frosted them with our favorite buttercream (Rick's from this site) but in the future, I might even add orange extract to the frosting.

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Reviewer:

ccofer

Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

I like this recipe a lot. I added poppy seeds and incorporated them into the cake that gave it an added extra texture. Delicious.

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: Jan. 12, 2012

Sorry but I had to give this a low score. I tried it twice...it was very dry. And the glaze didn't work right either.

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Reviewer:

Christine

Cooking Level: Expert

Home Town: Miami Shores, Florida, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Nov. 12, 2011

This is a very easy little cake and find that freshly grated lemon rind is better than lemon extract. Complaints here that it only serves 6 - just reading the ingredients tells you it is not a large cake. Luckily I own a small bundt pan (there are only 2 of us) which is ideal for a cake such as this. Please do not substitute margarine for butter and do cream very, very well and you should produce a nicely textured and flavorful cake.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 22, 2011

My husband's new favorite desert! Lemon and almond extract are not available where I live so I add about 2 tbsp fresh squeeze lime juice. I also add a few tsp of lime to the glaze. Gives it a tart zig which we love! Very easy to make. I now make this cake at least twice a month!

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Reviewer:

Morgan1436

Reviewed: Aug. 15, 2011

I just made this for my husband and my son and me, of course, and it is delicious. I put a little of my leftover orange zest in my glaze. It is so moist and is just the right size for our family of three!

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Reviewer:

Kimberli

Home Town: Paris, Texas, USA

Living In: Purcell, Oklahoma, USA

Reviewed: Jul. 27, 2011

this was a very good cake even though it was small. i added half a cup of orange marmalade with peel, a pinch of nutmeg and cinnamon.

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Reviewer:

monica_forme

Reviewed: Jun. 14, 2011

delicious! I lovr the texture great flavor yummy!!! i will make this again and again!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Mar. 10, 2011

I just made the glaze from this recipe to top another bundt recipe. It was great! We used fresh squeezed orange juice from an orange, which we used a little extra to get the extra orange flavor. I recommend using some orange zest if you do this.

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