Baking since last week to prepare ahead of time for this week. So tonight among the rum balls, peach coffee cake, fudge, orange, glazed molasses, peanut butter and sugar cookies then there was this lemon bundt cake, super moist with the sweet yet tart lemon flavor I actually baked it last week, glazed it, then froze it. I took it out tonight for my guest and the flavor is incredible. I added extra lemon to the cake. I didn't have any lemons on hand so I used my organic bottle lemon juice and also extra for the glaze. Normally I don't add colors, but I did add two drops to my glaze to give it a soft sheer hint of yellow for the eye candy. My husbands told me three times already tonight how much he loves this cake..and it's just about gone! Thank you for this recipe! *Forgot to mention I followed another possters advice and using a toothpick, poked holes throughout the top of the cake. I also used half lemon juice and half milk instead of one whole cup of milk in the recipe. I also used powdered sugar in my glaze instead of granulated. Then as suggested by another poster in preparing the pan with the butter/flour I then sprinkled sugar to make my crust sweeter..it played real well with the extra added lemon...tart and sweet!
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Baking since last week to prepare ahead of time for this week. So tonight among the rum balls,...