Glazed Lemon Buttermilk Cake

I have made this several times now.  Always comes out perfectly (though I do add 5 minutes to the bake time).  My only recommendation is to serve the glaze with the slices.  Glazing the cake, the glaze becomes translucent and most of it winds up on the platter, not the cake.

The flavors in this cake were good, but it was a bit on the dry side for my taste.

Didn't have lemons to hand and needed something for company at short notice so used limes instead and used the glaze from the margarita angel cake. Absolutely delicious and very glad I made this for company. Will definitely make again and again. Husband loved this too.

Delicious. I LOVE lemon- so I used lemon oil instead of extract and added in about 1/3 cup lemon juice instead of the 3T called for. I did use a different glaze - 1/2 cup of granulated sugar and 1/3 cup of lemon juice- got the idea from King Arthur's Flour Recipe for Lemon Bliss Cake. Pulled it out at 50 mins and it released nicely from the pan after cooling for 10 mins. Will definitely make again!

Very good, I had no trouble with the cake sticking to my nonstick pan which I sprayed rather generously with PAM and sprinkled with sugar. I didn't have any lemon extract so I substituted limoncello. I would definitely make again and probably give as a gift or bring as a dessert to a potluck.

This will be my new go to cake recipe! I made it with White Whole Wheat Flour and you wouldn't even know it! The lemon flavor was great...even without the lemon extract (I did not have it so added a bit extra fresh juice instead). I had no sticking problems, sprayed pan with EVOO, dusted with flour AND sugar and it plopped right out onto the plate! I may have given it 15 min cooling tiime.

i didn't have any lemons so i used orange marmelade instead. I used a orange marmelade glaze to tie it in as well. The cake was very moist, and not to sweet. I will make again!

This is a great recipe. Not too sweet and just the right texture. As with all of my butter cakes, I added one tablespoon of olive oil (or canola) to give it just an extra touch of moisture and subbed 1/2 of the all purpose flour for whole wheat pasty flour (sifted together). Omitted the glaze and dusted with confectioners sugar.

Delicious cake, very tender and fluffy. Mine also stuck in my non-stick, greased and sugared pan, but since I was making it just for us, I don't care. I left out the lemon extract since I don't care for it but it still had a lovely light lemon flavor. I had mine warm with a scoop of vanilla ice cream.

This cake tasted great but it stuck to my nonstick bundt pan that I had sprayed and sugared. The cake ended up in 3 pieces and they didn't end up fitting together nicely so the presentation was terrible. I ended up cutting the cake into squares and layering them in a glass with lowfat cream cheese sweetened with lemon curd and loosened with a little milk, and then berries.

Great flavor and texture. I used 1/2 whole wheat pastry flour for added fiber. Will definitely make again!

My husband and daughter loved this. I thought it was good, but didn't like it as much as they did.

I made this cake at a high elevation (8500') so it was a little dry (didn't know what to do for high elevation). It was still delicious and enjoyed by everyone. I used 1 teaspoon of lemon extract in the cake and put the rind in the glaze. Was a little time consuming grating all the rinds but so worth it. Will try again at home and see what happens. A definite repeat.

What a wonderfully flavorful, tender, fluffy cake! I used the larger amount of extract, skipped the glaze (just a bit of powdered sugar sifted onto the top is fine) and served with blueberries alongside and limoncello to drizzle on for those who wanted it. Be sure to have all ingredients at room temperature, and be patient extracting from the pan.

I was so pleased with the way this cake turned out. My uncle, who does not care for sweets, said it was the best cake he had ever had! I used slightly over 1/2 tsp. lemon extract. Will make again!

Delicious cake. The drizzle is perfectly lemony. I will make this cake again for sure. Perfect pound cake texture.

I made this recipe last Sunday and it was great. I did wish it was a lighter texture but overall good.

I needed to cut out more saturated fat so I used three tablespoons butter and three tablespoons canola oil instead of all butter. I also did not have any buttermilk, which I usually love to bake with, so I subbed 3/4 cup 1 percent milk milk "soured" with 2 t. rice vinegar, plus 1/4 cup water. Rose fine, came out of the pan fine, was very good. Looked just like the picture. Thanks for this.

This was amazing. I made a sauce using fat free lemon yougurt and softened light vanilla ice cream then folded in fresh raspberries (served immediately). Every slice had a nice dollop of this sauce/fruit mixture, sort of like tres leches. Impressive and delicious. Will make again.

That cake was awesome! My dad normally doesn't like "light" versions of food, but he loved this one. Definitely will make again.

This cake gets rave reviews every time I bake it. I have substituted 1/2 cup whole wheat pastry flour for same amount of unbleached flour. It still had great texture and nobody could tell.

This cake tastes great, and has a very tender crumb. I added 1 t. lemon extract, but I left the zest out of the glaze (my 5 year old acts like he has bugs in his mouth if I add it). But, my cake stuck like crazy to my non-stick bundt pan that I sprayed with canola oil thoroughly and sugared as directed. Not sure what to do about that, doesn't sound like a problem for other reviewers?