3 Reviews

This cake can be five stars with two alterations. I know, because I had to bake it twice after the first one completely stuck in the pan (I still tasted it, but couldn't use it for the occasion). First, omit half a cup of sugar, bringing the total down to 2.5 cups. It's plenty sweet and the extra sugar contributed to it sticking in the pan the first time. Second, replace 1/2 T of the vanilla extract with almond extract. This gives it a deeper flavor profile. With these changes, this makes a moist, delicious bundt cake! I added a lemon glaze to mine--otherwise the taste and look is slightly plain.

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mara.c.steinhaus August 29, 2015

I am not a lemon person, so I omitted it and used an almond glaze for it... It was AMAZING. Next time I think we will omit the glaze and keep it pure with a dollop of whipped cream and maybe some fresh peach slices on top.

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JaymaV August 19, 2007

I've actually had this recipe for awhile and have made it several times. It is a very moist, tasty cake. Thank you for sharing Marie! I had misplaced my recipe about six months ago!

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Sherrybeth May 17, 2006
Magnolia Bakery Lemon Vanilla Bundt Cake