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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.
This is awesome! I'm making it for my son's second birthday. This is the second time I've made this cake...albeit shamefully, I always bake from scratch! I made three batches (big cake). I ran out of sour cream and had to use about 1/4c strawberry yogurt on the last one, and while it tastes great still, it's got dark flecks for some reason. Oh well, icing works wonders!
Fabulous! I was craving lemon today, but was in no mood to try something complicated like lemon meringue pie, so I made this instead. I followed the recipe as is (including the optional ingredients), except I added the zest of two lemons, then used the juice of the second lemon for the glaze. There's no such thing as "too much lemon" in my book, and this fit the bill! Even so, it's not so overpowering that the non-lemon-lovers of the world wouldn't like it too. Thanks for a great (and easy!!) recipe!
This is divine! My mother is in the hospital and she told me the only thing she could think of that she truly wanted to eat was a piece of her lemon cake. I had never made a lemon cake and didn't know how. The conversation was changed and I forgot to ask for the recipe. So I used this one. Boy, I'm glad it did! This is wonderful. My mom told me this was the best lemon cake she'd ever had (and she doesn't admit I can make something better than her...EVER..LOL). I did add icing, even though it really didn't need it (but I love icing anyway). I used 2 c. conf. sugar and 1/4 lemon juice. This was moist, sweet, and 'twangy'. It was just perfect. I found the perfect lemon cake with just one try! Thank you sooo much!
Somehow I had never tried a lemon cake before this one. Now I know better than to try any other as this one was perfect.