Before I make this I have a question for the magazine folks. The cake itself has 1 3/4 cups granulated sugar. The glaze has 1 cup powdered sugar in it. Yet, the Nutritional Information shows No sugar. Can someone please explain this to me and what I am missing.
this was perfect and exactly what I was looking for: something delicious, but not heavy, and with little fuss! I used flour instead of breadcrumbs and the cake came out beautifully. I used almond extract forgetting I do have lemon but it worked fine. I used frozen blueberries and added to the flour mixture at the last secons, before I was ready to combine all the ingredients. I only used fresh lemon juice in the glaze and bottled for the cake so to make myself feel better, I added lemon peel to the glaze :) to make the cake look nice, I highly recommend sifting the powdered sugar so you don't have clumps and the glaze looks nice!
I made this for Easter and everyone loved it. I prepared the pan by smearing it with stick butter and followed up with the bread crumbs. Once it was baked, I used a rubber spatula to loosen up the sides before I inverted the cake to a pan - it came out beautifully! Also FYI this was made in high altitude (6500 ft) and I did not have to adjust the recipe.
I love lemon desserts. This one is a keeper. I wanted to make this in all of my free time (wink, wink) after birthing my daughter. Needless to say, that didn't happen. But, my sister, who is a self-proclaimed non-cooker/baker, made it for me. It was delectable! I highly recommend this as a dessert for bringing somewhere or to someone.
I made this cake for a family brunch and didn't know what to expect. Well everyone loved it!!! The fam thought I bought it from whole foods! lol! I did substitute egg beaters for the eggs and garnished with blueberries. I'm making again to bring to work, highly recommend! Also is great any time of day..breakfast, brunch, whenever!
So yummy! The only thing bad is a common problem it seems: gets stuck in the pan. I've made it twice so far, different both times. I followed the directions once, used cooking spray and breadcrumbs, and once with the baking spray with flour in it. The directions way was best, but it still took a bit of shaking to come out and wasn't totally perfect. But it was a lot better than the other way. The taste is so light and fluffy and yummy! It is quite delicious!
I thought the recipe went together easily but when I got ready to remove from the bundt pan, it would not budge. It eventually started coming out but some of it stuck in the pan. I noticed that the places where it stuck had lots of blueberries bunched together. The blueberries I used were fairly large but do not know if that made a difference. The taste was great with my morning coffee; not too sweet.
I actually took this to a fancy brunch and it was definitely a hit. I was very proud to serve this among the other fancier desserts. Be sure to prepare the bundt pan, as I did have some difficulty removing it. Also, take the time to make this dessert, because it is time consuming, but worth it. I also shaved some extra lemon rinds and sprinkled some fresh blueberries. Will make again!
This was delicious - went way beyond my expectations, Flavorful, moist, not overly sweet. It was a big hit at Easter dinner.
It was easy to make, was done in the 45 minutes and it came easily out of the bundt pan. My family loved it and have been going back for more. Perfect dessert for spring and Easter. Loved the blueberries.
Very good and easy to make. Would probably add lemon zest to cake and glaze next time.
I made this cake the other weekend and my family just loved it. It was delicious! I didn't have breadcrumbs, so I just used cooking spray and had no problem removing the cake from the pan.
Great tasting cake but mine definitely didn't earn presentation awards. I used cooking spray and flour (instead of the bread crumbs) but the top totally stuck to the top of the pan. Takes a while to make by the time you squeeze the lemons and do the separate wet & dry ingredients. I didn't have lemon extract so I used almond extract. Will probably try once more to see if I get better results with it not sticking - leave it cool longer than the suggested time?
The cake came out yummy and moist. I had no problems removing it from the bundt cake pan. I coated the inside of the bundt cake pan with cooking spray and a little flour instead of the bread crumbs. I also didn't have the lemon extract, so I added a little more lemon juice and some rind. I waited until the cake was between warm and cool and I glazed it. The cake came out perfect and I would definitely make it again.
Everything went well with this recipe until it came time to take the cake out of the pan. It wouldn't budge, so I tried loosening it with a spatula. Tried dumping out again, and it fell apart!!! About 1/4 of the cake stayed stuck in the pan. It did taste good though!
I am not fond of baking cake from scratch, mixes to me are just fine. I gave this one a whirl but I think I could have gotten the same results from a mix. I had to spend $12.00 on a bundt cake pan besides. Costly cake! I suppose it would work for a special occasion, it comes out of the pan very pretty.
I baked this cake for Easter and it was enjoyed by one and all. Will bake this again for Mothers Day but will add 5 minutes to the baking time as it seemed a little too moist in the center. This could be my oven, or because I made it the day before and it sat overnight in a covered cake carrier. Maybe the steam could not escape. It was still delicious, and my first bundt cake!
This recipe was so easy and so delicious. No one would ever guess this was a cooking light cake. Just marvelous.
Made this cake for Easter. Didn't have breadcrumbs, so I used flour. Travelled across 3 states well. Added glaze to individual servings, so the rest of the cake would not get soggy. Easy prep. Dense and moist cake. Tasted great! Got lots of compliments. Have shared this recipe with 4 people already. Would definitely make it again.
I made this the night before to serve with Easter Brunch and it turned out perfectly. I followed the recipe exactly as written. I'm very new to baking and was so excited at how wonderful this turned out. It looked and tasted amazing! It was very easy to make. My husband, who is the primary chef in our house, has been raving about it and it is all we can do to keep going back for more. It was a good thing I carefully walked myself through the recipe a few times before beginning. It could have been a little clearer that after you mix the butter, eggs and sugar, you mix the dry ingredients in a separate bowl and the buttermilk mixture in another separate bowl. I easily could've missed that, but luckily I didn't. As I mentioned, I'm new to all this, but it still turned out great. It is definitely a keeper, and I will be proud to present this again when entertaining or bringing when a guest somewhere else.
So good - would make it again in a heartbeat. I made it the day before and somewhat accidentally ended up with a full cup of buttermilk in the batter but both things ended up with the moistest cake.
Very good, great to bring somewhere!
Delightful light cake! Definitely a keeper! I followed the recipe exactly as written and had all ingredients at room temperature. I used small bundt pans giving me four cakes using 1 1/2 cups batter each (bake 25 min) and four cakes using 1/2 cup batter each (bake 15 min). I will wrap and freeze several of the cakes and serve them at different times or share with others.
This cake was delicious and very moist. Made this cake as written, except used frozen wild blueberries, 3/4 cup of Splenda and 1 cup sugar, used 1/2 cup butter and 1/4 cup light butter. Everything else the same and the cake was outstanding. I call this a keeper.