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Lemon Bundt Cake

Reviewed: Mar. 24, 2009
Wonderful-I've made this recipe a dozen times already and everyone I know asks for it at every party. I have found the cooking time extends about ten minutes. Don't use mountain dew- I just tried that and it changed the taste dramatically as well as the texture and color. Dew has more sugar and caffine so I found sprite or 7 up is best. I always top it with a cream cheese icing- Blend 4T fresh lemon juice, 4 oz cream cheese, and 2 cups powdered sugar until smooth- drizzle all over cooled cake. Add thinly sliced lemons around the edges on your cake plate and voila! Beautiful.
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