Reviewed: Mar. 22, 2013

I read some of the comments and adjusted the recipe accordingly. Adding extra lemon to the batter and increasing the baking time helped make a wonderful cake.

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Reviewer:

LizWilson

Reviewed: Aug. 8, 2012

I'm rating this in the middle until I can remake the recipe. First off, the recipe batter is DELICIOUS. Problem is that the amount far exceeded my 10" pan...and I should have known better and split the batter between 2 pans, but I was in a rush and now I've got smoke alarms going off in my house! Most of the batter oozed on the oven floor and I'm running around venting the house. Also, because there is a higher-than-normal amount of sugar in this recipe, the top browned much quicker than in other cake recipes. I would give this 5 stars (as I was eating the batter!) for potential...but will have to try it again and make two cakes.

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Reviewer:

CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

Reviewed: Jul. 11, 2012

Good flavor, but came out greasy and undercooked, yet VERY crispy at edges. Next time I will cook at 325 for about 90 minutes. I may cut back a little on the butter.

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Reviewer:

JEANNIE10007

Cooking Level: Expert

Living In: Wauchula, Florida, USA

Reviewed: Feb. 12, 2012

Great cake. Lovely and dense with a citrus tang. I served it with a lemon sauce. A big hit.

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Reviewer:

ANDRONICKY

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Sep. 4, 2011

I'm giving this 5 stars because I know it's a good recipe! It's baking right now....but, you might want to add 1/2 teaspoon of salt and 1 teaspoon of vanilla, it really enhances the flavor. NOTE, this makes A LOT of batter! - I mean A LOT!!! I had the entire bunt cake pan full along with a small loaf pan. If you use a decorative cake pan like the one shown in the pict, you might need all that batter. If you are using a basic bunt/round cake pan, you might want to customize the recipe to 12 servings. That being said, I plan to place the small loaf in the freezer for a later date - so no problem!! something to look forward to later.

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Reviewer:

LauraS

Cooking Level: Expert

Home Town: Chardon, Ohio, USA

Living In: Troy, Ohio, USA

Reviewed: Aug. 31, 2011

Thank you for this wonderful recipe. Made it exactly as called for and it was perfect! Sweetpea

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Reviewer:

sweetpea

Cooking Level: Expert

Home Town: Duncan, British Columbia, Canada

Reviewed: Aug. 21, 2011

followed directions as written; however, added two tsp of lemon juice to mix and create a lemon juice/powder sugar glaze for the top. It cooked 20 minutes longer than recommended.

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Reviewer:

SFOGARTYVA

Reviewed: Aug. 5, 2011

I've made the recipe twice now. Once in a 10" bundt pan and once with 2 loaf pans. Both times I needed to cook for 90 minutes. Great recipe, will make again, but will add more lemon as I thought it was very subtle as per the recipe.

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Reviewer:

Scott M.

Cooking Level: Intermediate

Living In: Elburn, Illinois, USA

Reviewed: Jun. 28, 2011

This recipe is just delicious! I found it to be very moist, I did tweek it a little adding about half cup of sour cream and lemon juice from half of the lemon I used, I also added pure vanilla. It turned out great! I had enough batter to fill a loaf pan as well. Next time I would add a few extra blueberries, there weren't enough for my liking, but other than that, it was delicious!!

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Reviewer:

skiffyt

Reviewed: Feb. 19, 2011

This cake was so good and moist. I am taking this to church. It was my turn to do snacks and this is the perfect cake to take. Thanks for the recipe. Donna Sharrits

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