By Donna Luckadoo on February 08, 2005
Photo by CoolMonday
Photo by CoolMonday
"Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!"
Serving Size: 1 (74 g)
Servings Per Recipe: 16
"This was excellent and did NOT taste like it started out its life as a "box cake"! I used a Duncan Hines Lemon cake mix and followed the recipe exactly (using light sour cream instead of regular full-fat). However, in my oven, using a bundt pan, it took about 50 minutes at 350F to totally cook through. I also made a glaze of butter, lemon, a sprinkle of ginger, and confectioner's sugar (aka caster sugar) which I drizzled over the top while the cake was warm (I poked some holes in the top and sides of the cake with a bamboo skewer so the glaze would seep in). The cake was beautiful and tasted great, especially with a small scoop of Gifford's Wild Maine Blueberry ice cream on the side. Next time, I am considering adding some minced, dried lavender flowers to the batter or possibly to just the glaze (instead of ginger) for a slightly different flavor. A small slice is very satisfying, and I think that we probably got 20 or more slices from this cake. Thank you for posting this easy, tasty recipe."
"good cake! beat all ingredients together for about 2 minutes and bake at 350 degrees for about 45-55 minutes. used a glaze of 1/2 mixed lemon juice and orange juice and 2 cups powdered sugar. poured over hot cake slowly (while still in pan) and then let cool completely. very good results! thanks for the recipe."
"This was great. Took it to a potluck and everyone loved it. No leftovers that's for sure. I just dusted it with conf. sugar, but I think I'd like to try a lemon glaze next time. One problem: I thought the directions were a bit vague. I bake alot and knew that the oven temp. and baking time were average, but someone who is new to it might get confused. It's 350*, and 35-40 minutes."
"My daughter used this recipe to make cupcakes for my son's graduation party. The lemon flavor was really good and the texture just right."
"This cake was wonderfully lemony but wasn't anything special. I used a Duncan Hines lemon cake mix and Jello lemon pudding. The cake looked and tasted like a doctored cake mix cake."
"Made this for Mother's Day this year. It was super moist and lemony! I remember reading someone else's review saying it tasted like lemonade in a cake. I must agree, it's tart with a lemon aroma and lovely lemon color but has a balanced sweetness. Next, I'd like to figure out how to make it from scratch. If you are in a bind for time though, this box mix recipe makes beautiful results. I baked in two nonstick loaf pans and I believe it took approx. 30 mins. Did not need frosting or icing, it was sweet enough as is."
"Extremely excellent cake! Got rave reviews! Next time I will drizzle some limoncello over top!"
"Simple, good and easy to make lemon cake if you're not looking to bust out all the measuring tools and mixer. I used Duncan Hines Lemon Cake Mix and Jello Instant Lemon Pudding. I'm not a fan of extracts so I left it out but still continued following the recipe. I used a bundt pan for baking but thought that the cake looked better without flipping it as the top of the cake showed off that beautiful bright lemon color. I made a simple icing, generously drizzled over the top and then added more fresh lemon zest on top of the icing. The cake was moist and still very lemony even without the extract. I've added a picture so you can see how it looks outside he bundt pan, but without flipping it. Personally I think it looks way better that way. This will be my go to quick lemon cake recipe."
"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."
"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 Recipe #110014 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."