Glazed Lemon Bundt Cake Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Oct. 27, 2011
Excellent cake! Family loved it. I will make it for Thanksgiving to take to the in-laws. I replaced milk and extract with fresh lemon juice. Next time I will add lemon rind.
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Reviewed: Oct. 25, 2011
The glaze was gritty, it was WAY too sweet and the idea to use sugar instead of flour to coat the pan was a horrible idea. The outside turned to burnt candy and the inside was still doughy. All in all I am not a fan.
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Reviewed: Oct. 3, 2011
Did what other reviewers suggested and added l;lemon juice vs. milk for a more lemon flavor. The cake was done in under an hour and was very dry. Will make again as recipes says.
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Photo by suzanna

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Reviewed: Oct. 3, 2011
THIS IS ONE OF MY FAVORITE CAKES EVER MADE AS WELL AS HAD..... MY WHOLE FAMILY DEVOURED IT IN LESS THAN 24 HOURS... SO I HAD TO MAKE ANOTHER ONE TODAY...LOL
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Photo by lovetocook
Reviewed: Sep. 1, 2011
This recipe is great I did make a few changes by reading some of the other reviews I added an extra teaspoon of lemon extract. Also dont skip out on adding the lemon peel adds so much flavor to cake the peeling disappears into the batter you wont even know it's in there but you can taste it. I zest 1 lemon into batter. The glaze is amazing it really put the cake over the top with lemon flavor. Making the icing is a must this is where the strong lemon flavor come in. I use a muffin bundt pan they looks like little bundt cakes so cute. I will upload a picture. Thanks for such a great recipe! This one is a keeper.....
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Reviewed: Aug. 28, 2011
I only used a little lemon juice, because I do not like a real strong lemon taste in a cake. The cake came out moist and tastes great. Instead of the glaze, I served it with whipped cream mixed with cream cheese and a little lemon icing. This gave it a nice lemon kick.
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Reviewed: Aug. 25, 2011
the cooking time listed was way to long the cake came out to brown and dry. disapointed...
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Reviewed: Aug. 20, 2011
Tasty, tasty, tasty!!! Made it EXACTLY as submitted and it was a huge hit. The only thing I did differently is poke holes in cake before I glazed as suggested by another reviewer. I come from a family of food critics and this passed with flying colors by a dozen people!
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Home Town: Edmonton, Alberta, Canada

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Reviewed: Aug. 6, 2011
I made this recipe as mini bundt cakes for a luncheon and it was a big hit. I had to increase the glaze by 1.5x to account for the extra surface area in the mini cakes. Also, I microwaved the glaze for about 90 seconds to help the sugar disolve, then dipped the mini cakes in the glaze and let it harden.
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Reviewed: Aug. 3, 2011
Very light and perfect for summer days. Don't change the glaze recipe-you need it for the lemony flavor. Definitely will make this again.l Thanks for sharing!
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Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA
Living In: Johnsburg, New York, USA

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