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.
Made this last week for my husbands birthday as he loves lemon flavored anything. The cake turned out beautifully and I frosted it with Lemon Buttercream Frosting Lemon Buttercream Frosting as per a previous reviewers recommendation. This is a keeper !
I made mini bundt cakes from this recipe. I visit people each week and like to take them something. I gave this to a woman who said she hated lemon. She couldn't stop eating it. This recipe won her over.
This was amazing! I love lemon desserts, but this is by far the best lemon cake I've ever had! It was moist, a little dense (almost like a pound cake), and oh-so lemony! I didn't use the lemon oil, but I don't think it was missed. I used 5 large eggs instead of 4 extra large eggs, and followed the cake package directions for baking (for my nonstick bundt pan, 325 for 42-49 mins). It took about 52 minutes, in fact, but it came out perfectly. I frosted it with lemon buttercream, and it was just heavenly. Even my DH, who hates cake mix cakes, ate 2 slices plus grabbed one to take to work! He was amazed that it was a doctored mix recipe. Thanks so much for sharing, Donna!
We absolutely loved this bundt cake recipe. We've always made our families recipe which only had the lemon pudding mix. This recipe upped the lemon flavor by adding the lemon zest and extract, plus including the sour cream made this recipe exceptional. We have a new family favorite.
I baked this cake without the lemon extract, but added a teaspoon of vanilla extract. I also used fat free plain yogurt in place of the sour cream. It came out pretty good! Bake time was 40-45 minutes at 350. I used a glaze of powdered sugar, lemon juice, milk and a dash of salt. It's very moist and tender, but has a slightly artificial taste due to the packaged ingredients. Can't beat the convenience, though, it went together easily.
I was asked to make THE bday cake for a surprise 60th bday & was told it had to be lemon cake. I didn't have a go-to recipe so I made two different cakes. This recipe is THE go-to recipe for lemon cake! Now added to my repertoire, thanks for sharing! I glazed it with 1C confectioner sugar + 2T fresh lemon juice.