By Chef on the coast on May 30, 2008
Photo by ~Leslie~
Photo by ~Leslie~
"If you like lemons - this is the cake for you! It reminds me of summertime so that's when I usually make it. I got this recipe from TOH and haven't changed anything. We like it the way it is. Times are approximate."
Serving Size: 1 (104 g)
Servings Per Recipe: 12
"This recipe was made as per instructions exactly. If you truly like lemons, this cake is not for you. The cake was dry, even though I tested it towards the time limit. Further, the cake had no lemon flavor, other than the glaze. If real lemon juice were added to the recipe, it would have given it some zing, but with just lemon extract (in addition to the vanilla extract) and one tablespoon lemon zest (most recipes I've seen require at least a quarter cup), this recipe has no kick. It could be fine if all you want is a yellow cake, but even then, it's too dry."
"I enjoyed making this cake for my husband's birthday. Lemon cake is his favorite. I cooked it for 50 minutes and it was not as moist as I wanted it to be. I will cook it for 45 minutes next time and I will add more lemon extract."
"What a delicious cake! Very easy to make and it slid out of my bundt pan like a dream. The lemon flavour is just as intense as I like it to be....perfect! I did make the glaze into a lemon icing simply for the look of it as I used this for a catering job. It got rave reviews from all, everyone loved it! Made for Aussie Swap :)"
"I made this for all the lemon lovers in our house and it is one great cake! The glaze has a very lemony taste and it's so good that I think I'll double it when I have all the family over next week. And the cake was so moist -- not too light and not too dense, just perfect. I'm going to double the amount of the lemon extract in the cake dough next time, but as I said we all love lemons. A great hit in our house!!!"