Lemon Cake

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YUMMY! Cake is very moist & light. I did poke holes in the top (especially around the edges to allow the syrup to permeate the edges and brushed the sides with it as well. My husband thought the glaze was a bit too sour but I love it - very reminiscent of a lemon bar :-

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This cake was a delight to create & consume! Homemade is the best way to go anyway! I've made this cake for numerous occasions & it is such a deliciously moist cake.

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These cakes were fantastic! Made it for a coworkers birthday
and both cakes were done by the end of the day

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Never baked a lemon cake before. This was a buttery smooth soft lemon flavored cake. Love it. So glad I picked this one from a google search.

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This cake was so very good. I tried it with a bundt cake pan and it still turned out great. Thank you for this recipe.

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Great recipe.. loved it

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This was excellent!!! It's nice, because you can eat one loaf and freeze the other, Turned out faboulous...

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Fabulous. Loaf pan, bundt pan, etc. it doesn't matter - turns out great each time. I make several loaves at a time and freeze some but they never last long.

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I followed the recipe exactly and it is AMAZING! Best lemon dessert ever! I cannot see how anyone could possibly have trouble with this cake. I have made it 3 times (just took some out of the oven actually in 2 weeks and it is a HUGE hit! Freezes well too. Every other lemon cake recipe I've ever used has always been found "wanting". This cake is the perfect consistency (almost pound cake like and is the perfect combination of sweet and tart. Make it today!!!

ETA: this cake reaches it yummiest peak the day AFTER you bake it. When you taste it the day you make it it's hard to believe it can get better but it DOES.
Also... I use a wooden skewer to poke the holes in before the syrup and it works really well.

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I made mine in 1 bundt pan. After on rack I poked holes in it with a fork and poured the warm glase over it. And I used half & half instead of buttermilk. Turned out great. Moist & very lemony with a crusty exterior.