Reviewed: May 17, 2012

Really good cake. I was low on butter, so I substituted one half cup of olive oil. I also added more confectioners sugar to the glaze until it was a white, thicker glaze. It still had a great lemon flavor. I will add a little more lemon to the cake mix the next time I make it.

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Reviewer:

Sherry

Reviewed: May 12, 2012

This cake is very moist and fluffy. I added extra lemon juice from 2 small lemons to make it have a stronger lemon flavor. If I hadn't it would not have been lemony enough for us. Otherwise I followed the recipe exactly. I will make this cake again. I gave this 4 stars as it was a little crumbly when cutting into it once it cooled off. But that could be due to something I did in the mixing process? I am a novice so not sure? In fact, this is the first cake I have baked since high school cooking class back in the 80's.

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Reviewer:

crfty1

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

Reviewed: Apr. 23, 2012

The glaze made this fantastic. I made it this last weekend, and it was gone in under 30 minutes of hitting the table and the plate was scraped clean.

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Reviewer:

carmster

Reviewed: Apr. 8, 2012

flavor was only ok but one needs to flour the pan as well.

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Reviewer:

beth

Reviewed: Apr. 8, 2012

Wow i made this for easter and we needed exactly 12 mini bundt cakes and it made exactly 12 mini bundt cakes. it was perfectly baked and tasted pretty good. The cake was a little dense i believe it was because there was too much egg. I hope my family likes it tonight for easter cause the taster was satisfying. Perfect recipe for easter!! i'm totally making this for easter again only if my family likes it!

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Reviewer:

jpennyrose

Cooking Level: Intermediate

Living In: Los Gatos, California, USA

Reviewed: Apr. 7, 2012

This is delicious even without glaze. I added more lemon zest and juice in place of milk. Since I have two 6 cup bundts, one had glaze and the other didn't.

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Reviewer:

Jen

Reviewed: Mar. 30, 2012

I just doubled the glaze so that cake would be soaked in lemony goodness! I also used canola oil instead of butter for a moister cake.

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Reviewer:

LITTLEAMAZON

Reviewed: Feb. 18, 2012

This cake was not the lemon flavor that I was looking for. My grandma used to make a lemon poppy bundt cake and I thought this might come close to that flavor. I found the cake to be dry and the glaze was boring.

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Reviewer:

mandyG

Reviewed: Feb. 4, 2012

Best lemon cake!

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Reviewer:

lisa

Reviewed: Jan. 1, 2012

This was the very first bundt cake I've ever made and it came out great! DH said it tasted just like his "grammy's" which was the highest praise I have ever received from him. I sprayed my bundt pan with some non-stick spray and it came out beautifully. Icing was a bit too runny for me, so after pouring about 1/3 of it on the cake (I made some holes on top with toothpick as another reviewer suggested), I added about 1/2 cup more powdered sugar to it and poured that on top of the cake. Very lemony. Thank you for a keeper!

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