I followed the directions, baked in two loaf pans, instead of a bundt pan, and it was a total disaster. When I took it out of the oven to cool it looked great, I put the pans on a cooling rack for ten minutes, went back to take them out of the pans to cool completely and both of the cakes had fallen to about two inches thick. The cake itself had a very strange texture and flavor. I will never attempt to make this cake again, waste of time and ingredients. <br/><br/>I',m 51 years old, and have made quite a few cakes over the years, I can't figure out what went wrong on this cake.<br/><br/><br/>Brian
Yum-o! Thanks for a tasty cake recipe....
Not as good as I expected...looked and tasted like a doctored cake mix. With all the added lemon, very disappointed.
This is a really lemony cake. The next time I will try to make them into cupcakes. Thanks for posting the recipe.
This is such a refreshing cake. I made this for daughters bake sale and when it got canceled we had a slice last night for dessert. So good. I love this cake, its moist and flavorful. Thank you so much for sharing.
Delicious. Followed recipe exactly but did add a glaze (1/4 cup lemon juice, 1 Tbl. water and 3/4 cup sugar, simmered until combined & poured over warm cake on wire rack) so that colored sugars would stick to raised pattern of wildflower bundt pan. Took it to our neighborhood potluck party the day before Easter where the comment was it tasted like fresh lemonade - sweet & tart.
Thanks so much, Donna. I've been trying to recreate a cake that I really enjoyed about a year ago. This was exactly what I was looking for! It made a great, delicious cake for Easter dinner. Thanks again!
This was wonderful. I made two loaves and served it with cream cheese frosting although it really doesn't need any frosting. It was a big hit!
Wonderful cake! Will make often, thanks for sharing.