The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 3, 2009
Very good, I used white cake mix, half applesauce for the oil. It turned out well and the sugar did not even carmelize.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 1, 2009
Yum! Husband said it was the best bundt cake I've made. We liked it because it wasn't overly sweet.
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Cooking Level: Professional

Home Town: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jan. 13, 2009
To die for!!!! It was very easy to make tastes like it came straight from the bakery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 2, 2008
This recipe is really, really good! I made this particular recipe because I already had the ingredients. I made it with 3 eggs since that's all I had and beat it longer in the stand mixer. It came out light and moist. It did fall a little in the middle, but that really didn't matter since it rose to the top of pan. I did sprinkle the pan with a tablespoon of sugar (after spraying with Pam for baking) and it didn't burn. Thanks for the recipe! I'll make this again and maybe try it with half applesauce since it's pretty heavy on the oil.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 29, 2008
If you are looking for an extremely moist, dense too die for cake, this is it. I make mine with a lemon Duncan Hines cake mix (I tried Betty Crocker, but the end result seems a tad drier)and add one teaspoon of lemon extract. Very flavourful! Another variation is to use a Duncan Hines chocolate cake mix. When I do the chocolate version, I crush up SKOR bits into a sugary powder and use this instead of the sugar on the inside of the pan. Very good :-) Next time I make it with the skor bits though, I will combine the crushed skor with some sugar.
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Cooking Level: Expert

Living In: Leduc, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 8, 2008
Yummy but RICH! I put a lemon/milk/sugar glaze on it aswell, but still very VERY rich. That might have been the cake mix I was using, but anyways, overall it was a four star.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Aug. 5, 2008
The only deviation from the recipe was that I used lemon cake instead of yellow. So moist and good, gone in one night! As we say in this house "esss tha besss, i lub et"(Nacho Libre).
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 27, 2008
If you are looking for a INCREDIBLE Lemon-Poppy Bundt, you must try this variation: I used 2- 6oz containers yoplait Lemon yogurt and only about 1/4 C. Sour Cream.(I am not sure that using that little of sour cream really made a difference, it could be omitted all together if you dont have any). You can also reduce the sugar a bit since the yogurt is so sweet. I also used the vanilla glaze recipe from this site but substituted lemon juice instead of the vanilla extract. The cake was Super moist and just the perfect amount of lemon. I took it to a party and I got compliments and recipe requests from just about everyone!
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Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA
Living In: Apache Junction, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 14, 2008
This was the most delicious cake I have ever had. Seriously, my daughter made it one afternoon and we ate it all. This nevers happens. It was moist with a crunchy outside. We used a vanilla glaze over it which added a special crunch and flavor. Delicious! Margie and McKenzie
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 6, 2008
This was an awesome cake. I did add the almond extract as another review suggested. I also didn't have sour cream and substituted fat-free plain yogurt, and it was still a wonderful cake. My picky kids, and husband who doesn't like cake, ate the entire cake in one day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 2, 2008
I thought this was very good, I added about half a teaspoon of almond extract and drizzled an almond icing over the top. Very yummy!
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Home Town: Tahlequah, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 20, 2007
This was really great. I topped it with a vanilla glaze I made with confectioner's sugar, milk and vanilla extract.
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Cooking Level: Expert

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 5, 2007
This cake is absolutely wonderful. I added 1 tsp. of lemon extract and instead of 1 cup oil, I used half cup applesause and half cup oil. When cake was finished cooking, I dusted the top with icing sugar I make this quite regularly now and always get asked for the recipe. Thankyou Darlene
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 9, 2007
YUM!!! I made this recipe at a family gathering and everyone devoured it. It is moist and delicious. I only altered it by adding 2t of almod extract, and next time I will increase that to 3t. I served it in a pool of the microwaveable lemon curd also on this webiste, with some fresh, sliced strawberries on the side. An impressive-looking and delicious recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 12, 2006
DE-LISH!! My mom and I couldnt stop eatin this, it is soooo good. I have made it for many occasions and it is always a favorite. A definite keeper!! Rich, buttery, mmmmmmm..... PS I wouldn't put sugar in the bundt pan first as it caused our cake to stick, i recommend spray oil and lots of flour!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 27, 2005
This was one of the best cakes that I ever tasted. I followed the directions but used splenda instead of sugar and egg beaters instead of eggs. I also added 1 tsp of pure lemon extract and got rave reviews. Thanks Darlene!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 18, 2003
The cake was very easy and tasted wonderful. I would suggest just a light dusting of powdered sugar as a topping. The only reason it didn't get five stars was due to the nutritional analysis. Save for a special treat!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 20, 2002
Excellent! Moist and scrumptious. I added about 1 tsp. of sugar at the bottom of my bundt pan before added the mixture. When the cake was done, poked holes through it and drizzled it with juice of one lemon and 1/4 cup of powdered sugar. Topped with zest of 1 lemon. To die for!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 25, 2002
I can't say enough about this cake. It was easy, delicious and a crowd pleaser. My parents happened to drop in after I made this and they took half of it home with them. I used fat free sour cream and might try substituting some applesauce for some oil the next time I make this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 25, 2002
This was easy to make and tasted great! I added some lemon flavoring to perk it up a bit. I put this cake in a bake sale and every slice was sold!
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Cooking Level: Expert

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