Reviewed: Feb. 5, 2013

This cake is good but not outstanding. The lemon flavor is very strong, and it bakes much more quickly than indicated. Also, it looks nothing like the picture, which has a bright yellow glaze, and the instructions to pour the glaze over the cake while it's in the pan then invert it makes no sense.

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Reviewer:

baconc

Reviewed: Jan. 26, 2013

Wow! Turned out moist (crumbly-moist, but good) and delicious! Instead of apricot nectar, I used a full cup of crushed pineapple (plus some pineapple juice for the glaze, too). The glaze turned out nothing like pictured... it was very liquid-y and ended up mostly soaking into the top and sides of the pound cake. You can taste the glaze, but it didn't harden like shown.

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Reviewer:

Kelly

Reviewed: Dec. 25, 2012

YUM! Very lemony. I doubled the glaze and only put a little bit on the cake while it was still upside down in the pan (since some of it drips off when you flip it on to the wire rack anyway). I did poke some holes in the bottom of the cake before putting the glaze on the bottom, which the recipe doesn't tell you to do. Then after it was out of the pan I put the rest of the glaze over the top. It was very good. Next time I might try it with lemon pudding instead of jello to see how it compares.

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Reviewer:

Cjmullet

Reviewed: May 28, 2012

I baked this cake back in February for a friend of mine and she loved it! I used the 3.4 oz box of lemon instant pudding and 1/4 cup of sour cream as suggested by some of the other reviewers and the cake was moist and lemony. Also, I opted to drizzle the cake with some store bought lemon frosting with about 1/4 tsp lemon extract added to bump up the lemon flavor. I've added this recipe to my "frequently used" collection.

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Reviewer:

felicia

Reviewed: Oct. 21, 2011

This was an amazing recipe. I tweeked just a couple of things. I used lemon pudding instead lemon gelatin and I also added a quarter cup of sour cream to the batter. Also, I wasn't too sure about how the apricot nectar would be so I didn't use. But everything else turned out amazing. Also, for an added touch: I took some of the store bought frosting; like Betty Crocker Vanilla extra creamy, stuck in the microwave for 15 minutes. I poured the liquid frosting on top of the cake and stuck it in the freezer for 10 minutes. It was amazing. It gave you a nice thick white icing. it looked excellent and would be great for presentation purposes. Just a thought. Thanks again for a great recipe ;) Maybe next time I'll try the gelatin.

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Reviewer:

Chrissie

Cooking Level: Intermediate

Home Town: Stafford, Virginia, USA

Living In: Radford, Virginia, USA

Reviewed: Oct. 14, 2011

The glaze was rather sweeter than I liked, but on the whole, very good.

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Reviewer:

averyek

Reviewed: Aug. 3, 2011

I did this recipe and it came out very light and spongy. It was delicious.

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Reviewer:

Aminah Crump

Cooking Level: Beginning

Home Town: Georgetown, South Carolina, USA

Reviewed: May 23, 2011

VERY easy and tasty (I made exactly as recipe called for)...my only dislike was the glaze. I'm not used to a glaze on the bottom (I used a fancier bundt pan, forked the cake slightly after done cooking and poured glaze on/let set a bit before tipping cake out to slice - glaze was too wet. Keeping it refrigerated helped (even froze it before serving it at an event...that worked best.) Just made it seem like dough was still a bit raw when it was just a wet glaze. Next time I will make a less sweet, white glaze and drizzle on top of the cake once it's turned over. Cake looked very pretty sliced/laid out on a plate with sliced lemons in the middle for display!

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Reviewer:

Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Waxhaw, North Carolina, USA

Reviewed: Mar. 26, 2011

I made this recipe, with only 2 minor changes. I doubled the lemon extract, and doubled the glaze. I poked holes in the cake when it came out of the oven and poured half the glaze over it while it was still in the pan. After I inverted the cake onto a plate, I drizzled the other half of the glaze over it. I was bringing it to a birthday party, so I made it the night before. This cake did NOT disappoint! Everyone loved it.

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Reviewer:

Debzilla

Reviewed: Feb. 26, 2011

My daughter and I love Lemon Cake so I was happy to find this one. On my first try the cake did stick so on the 2nd one I took it out of the pan eary as suggested on another review. I also used lemon pudding and extra lemon extract as suggested by others. My family loved it. I will be making this again.

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