This is the best recipe I have tried for lemon cake. The texture is velvety smooth and the taste is absolutely spot on. Just the right amount of lemon. Follow the recipe exactly, especially the Grand Marnier (it's worth the splurge). If you like lemon cake, you'll be in heaven!

Used Yogurt instead of buttermilk.

This was a moist and delicious cake. I followed the recipe exactly with the exception of the buttermilk. I only had about half of what was required so I used sour cream to make up the rest. The glaze seemed like it was pretty sweet so I used more lemon juice for that tart tang I was looking for. The cake stuck a little bit when I tried to remove it from the pan. Next time I will use parchment paper to bake the cake and use it to cradle the cake as I lift it out of the pan. I think this would also be wonderful with blueberries mixed in or possibly a blueberry sauce.

There are 5-star recipes, and then there are FIVE STAR recipes. This is a FIVE STAR recipe. Oh my goodness, what a treat! Moist and lemony and exquisitely delicious. I used a combination of lemons and limes to use what I had on hand and Limoncello for the Grand Marnier (Triple Sec would have been a fine substitute too!) I did add the ginger as directed, but quite honestly neither Hubs nor I could detect it. As for the syrupy drizzle, I boiled the lemon juice/ sugar mixture for a couple of minutes to make sure the sugar was dissolved. Man oh man, that cake soaked that right up! (I brushed it over the cake, little by little, with a pastry brush) No wonder it was so good and sweet and sinfully moist and lemony! But I didn't stop there. The cake looked half-dressed, and looked like it could use some accessorizing. So I made a powdered sugar glaze with about a cup of powdered sugar and enough lemon juice and milk to make it about the consistency of thick Elmer's Glue, and then gave it a few shavings of fresh grated lemon zest. I swear that took it right over the top. Hubs and I had a little taste of the cake and I was proud to give the rest away to some friends in Naples. We were told it completely disappeared in a matter of a few minutes. I promised those who weren't lucky enough to get any I'd be back with more.

I decided to make this an orange pound loaf by substituting the lemon zest and juice with orange zest and juice, and omitted the ground ginger entirely. I also substituted orange juice in making the glaze. This worked out very nicely.

love it , melts on ur mouth , i added 3 teaspoon of poppy seeds .

Made 2 batches today and love the taste and texture. There may be a possible error in the recipe or I am totally misreading it. I can not find where it says to add the ginger. I accidentally left it out of the first batch. The second batch, I added it to the dry mixture. The GINGER is a must! It really adds that extra touch. So 4 stars with no ginger, 5 stars when you add it.

I've made this several times now and absolutely love it. I always half the mixture and instead of the liqueur I just use a couple spoons of lemon juice. I've also made it using milk instead of buttermilk as I had none left and added a spoon of lemon juice to the milk 10 mins before using and I didn't notice a difference to the taste or consistency. The volumes of lemon juice and icing sugar in the recipe didn't work for me. I just slowly added a few tablespoons of the lemon juice to make the right consistency.

This turned out delicious! Moist and rich like a pound cake, fluffy and light like a loaf. I only rated the recipe 4 stars though because I changed it right off the bat. I skipped the liqueur, subbed orange juice and grated some orange rind into the batter. I mixed as per another review: beating well after each egg, then alternated adding wet and dry ingredients to the base, ending with dry. I also spooned some additional orange juice + white sugar over the hot cake, then frosted with an orange juice + confectioner's sugar glaze. I will definitely make this again. Thanks for sharing!

I was so pleased with the results! I took others' advice and added lemon juice to the batter. It makes the buttermilk curdle, but that's ok, as it all evens out when you mix with the dry ingredients. I also added a cap-full of almond extract, and omitted the liqueur as I didn't have any. I halved the recipe because I only wanted one loaf. Definitely a keeper! Not too dry, but not too moist, either. Not too sweet, not too heavy.