Reviewed: Jul. 13, 2008

I was not impressed at all with this cake. Sure it was easy to make but it did not have the orange flavor that I was looking for. It didn't really have any flavor at all. I even used an orange cake mix. I did omit the lemon extract thinking the lemon pudding mix would be enough. Maybe I shouldn't have, then at least it would have had a lemon flavor.

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sweetnsalty

Cooking Level: Expert

Home Town: Riverdale, Georgia, USA

Living In: Monroe, Georgia, USA

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Reviewed: Jul. 5, 2008

I had to make something for our family 4th of July cookout. I saw my rarely used bundt pan, and I decided to find a recipe. I am not known for my baking. At all. But I made this, with a few substitutions, and it was DELICIOUS! EVERYONE loved it!! I did what was suggested by others and used the vanilla instant pudding. I also made the glaze with powdered sugar, which I think thickened it up a little, and I put it on by poking holes in the top and bottom and drizzling it in. We ate it with some whipped cream and strawberries, which was so good. I'm eating a leftover piece today, and I don't have strawberries, but it's almost as good with just the whipped cream. I will definitely make this again. I think it's going to be my new thing to take to potlucks and to friends for new house/new baby/etc.

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VICTORSFRIEND

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

Delicious Recipe but not orange flavored. The "glaze" was very runny. I drizzled it on as the recipe said and then had to wait for a while for the next drizzle to prevent pooling. Besides the decidedly lemon flavor, though, it was quite good. I made it for my mom's birthday and she loved it. I think next time I'll follow the other reviews and make it with vanilla pudding and orange extract. I used orange extract in this one, but it didn't help as much as I thought it would. I'll probably double the amount, and with the vanilla pudding (versus my lemon jello powder), it will most likely taste much more orange-y.

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Josh

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Reviewed: Jun. 4, 2008

I made the recipe as is. It was easy to make and tasted plenty orange to me. I let the glaze set out for awhile so it wasn't so runny and allowed it to slowly absorb into the cake. Everyone loved the flavor and how moist it was.

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Jaime W

Cooking Level: Intermediate

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Reviewed: May 27, 2008

I made this for a crowd & every piece was devoured- tons of compliments! I followed the original recipe, except with the glaze step. I put the cooled cake back in the pan and "painted" the glaze on with a basting brush, flipped it back out and "painted" the tops and sides. I did a thin layer, let that soak in for a few minutes, then repeated until glaze was gone. If you tried to use all the thin glaze at once, it would just run off. By allowing it to slowly soak in, I ended up with a deluously moist cake! (It does taste more like lemon, but I was fine with that!)

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Cindy T.

Cooking Level: Expert

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Reviewed: May 16, 2008

Mmmmmm! This was delicious! I would say it is more a lemon cake than orange, but either way, it was really good. It was a hit at my husband's work party. The glaze was very liquidy and not as thick as I would have liked. But I will definitely make this cake again.

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C. Xiong

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Reviewed: May 13, 2008

The ongoing theme with the comments on this recipe seems to be to change it... I definatly don't think it's a 5 star recipe 'as is'. I did the original first and it was too lemony. Moist, light- but definatly not predominantly orange. I was looking for a very fresh, very obviously orange cake so my next try was to follow the recommendation of all the other bakers who tried it their way. I subbed vanilla pudding for the lemon and orange extract in place of the lemon. I added 3 teaspoons of the orange instead of 1. I also used a french vanilla cake mix with it. NOW it's a 5 star recipe! Very fresh- the orange lingers in your mouth! I didn't do the bundt cake with the glaze. I filled it with a coconut cream and mandarin orange filling and frosted it in almond buttercream. AMAZING! P.S. Add a little orange gel food coloring to it. You wouldn't expect a strawberry cake to be white would you?

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NADIA C.

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

Delicious and easy to make. I was so impressed with this cake. I took it to a "cake day" at work and everyone liked it. Will definitely make again. Thumbs up!

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PATTYTHEK

Cooking Level: Beginning

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Reviewed: Mar. 11, 2008

This wasn't that great. I had high hopes, but it fell flat. Probably won't make again.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

I love this recipe! It is super easy and it tastes great. The buttery flavor of the glaze is to die for. For a different twist, I add almond extract to the cake and the glaze. Great recipe!!

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Kelli C.

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Reviewed: Mar. 6, 2008

It was alright, not the best. I did, however, substitute vanilla pudding for the lemon and orange extract for the lemon in hopes to get a more orange flavor. I had trouble with the glaze even have boiled it, it took me many, many brushed-on applications because if I would've drizzled it the glazed would just be sitting on my cake plate.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 23, 2008

Great base recipe. I have made this a lemon cake by follwing the instructions as written and adding lemon zest. When I want the orange cake I use orange extract in place of the lemon and vanilla pudding --plus I pureed a can of mandarin oranges and used them in place of the juice. Comes out really good.

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karena

Cooking Level: Professional

Living In: Limerick Township, Pennsylvania, USA

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Reviewed: Feb. 22, 2008

This was an AWESOME orange cake...best I ever tasted, too!! Of course, I made some changes. Ha. As suggested, I used vanilla pudding instead of lemon. And I substituted unsweetened applesauce for the oil. Used orange extract instead of the lemon. For the glaze, I grated the peel of an orange, and then squeezed the juice from that orange to add as a thickner with the powdered sugar. It was a nice, thick consistancy and had a very orangey flavor. Just make sure to strain the seeds from the juice before you add it to the powdered sugar. I do have a lemon cake recipe that is very similar to this. But uses lemon jello instead of pudding. However, I like this variation a lot. Thanks for the recipe!!

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elle55407

Cooking Level: Expert

Home Town: Detroit Lakes, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 22, 2008

Used this recipe to make my first bundt cake; it came out great. Thanks!

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TELLTAM

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Reviewed: Feb. 6, 2008

This is absolutely one of the best cakes!! I will have to try the vanilla pudding suggestion!!!

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LorieD

Cooking Level: Intermediate

Home Town: Brownstown, Pennsylvania, USA

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Reviewed: Feb. 2, 2008

Awesome cake, served to a friend who is an unbelievable picky eater and he LOVE it, in fact the first half of the cake was gone within the first hour. I did add some orange zest

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denarik

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Reviewed: Jan. 25, 2008

The key to making this caking exceptional is using freshly squeezed orange juice. I also used 3/4c light sour cream instead of oil. I used orange zest instead of lemon extract and a vanilla pudding instead of lemon. I took someone's advice put the cooled cake back in pan, poked holes and poured half the glaze over. Let sit for 15 min. Turned over, poked more holes and poured the remaining glaze over. Served with whipped cream. My mix was 515g and the pudding was 102g. More than called for but it worked fine.

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Bev

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Reviewed: Jan. 13, 2008

Very moist and flavorful. Halved the glaze and it was still plenty! Thanks.

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Peach822

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

It was moist.It didn't really have any orange flavor.I probably won't make again or save the recipe.

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simplesue

Cooking Level: Expert

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Reviewed: Dec. 28, 2007

Such an excellent cake recipe and extremely easy when you're not in the mood for a more elaborate and time-intensive recipe. I typically skip the glaze as I find the cake sweet and moist enough to stand alone. Next time I'm tempted to try a crumb or nut topping as it could use a varied texture. Excellent excellent recipe.

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