I baked this perfectly my second time around. The trick is to follow the directions exactly with regard to cooling time. If you put the hot lemon/sugar mixture onto the hot cake as soon as it comes out of the oven and let it cool for the full hour, the cake sets up enough not to fall apart, but is still warm enough that it turns out without sticking (the lemon/sugar mixture doesn't cool enough to turn to super glue, it's still warm enough to separate). I used Pam For Baking on an ancient bundt pan and had no problems. And I basked in the glory of the compliments I received.
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I baked this perfectly my second time around. The trick is to follow the directions exactly...