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Wow!..this is one of the best cakes I’ve ever made. I made a couple of small changes. I didn’t have buttermilk but I had 1/3 c heavy cream, added the lemon juice to that, then topped it off with some water. I live at 7,000′ elevation so I tend to either skimp on the moisture or add a little more dry ingredients – it works for me. Also, I just drizzled the lemon/sugar syrup on top after I turned it out of the pan. I brought it to work for a treat and it was loved!
This was delicious! I will definitely make it again. However, in the future I will increase the amount of confectioners sugar in the glaze to make it thicker; a lot of it ran off the cake last time.
Where I live there’s no buttermilk readily available. Can you recommend a substitute?
You can always add a teaspoon or two of lemon juice to regular milk to achieve a similar result as buttermilk. Just let it sit in the milk for 10-15 minutes so it can curdle a bit. Thanks for your question, Helena!
Having made many bundt cakes in my life, this recipe looked straight forward and simple. However, after cooling my cake in the pan for 15 minutes, I turned it over with a wire rack and the cake did not come out. Tried a couple more times and then it fell out in many, many pieces. Talk about disppointing!
If I make this again, I’ll let the cake cool for much longer and instead of cooking spray, I will grease and flour the pan-which is what I usually do for bundt pans (Nordic).
Denise Shook Jones
WOW! Such a wonderful burst of flavour! While beating the batter by hand, I have never had such a smooth fluffy batter! It may take a little more time to make but definitely the nicest lemon cake I have tasted. Each bite has vavoom flavour and is a very light cake. Instead of icing the whole cake, I drizzled it over, and found this to be just the right sweetness. This one is a keeper for sure! I can see how another reader ate it for breakfast. Thank you for sharing such a delicious recipe!
Nothing short of spectacular!
Hi there! While making the batter, in step 3, you say “Whisk the lemon juice and milk together in a measuring cup” but there is no milk in the cake’s recipe; there’s buttermilk instead. Am I wrong?
Hi, Malala! Emma here, managing editor. By milk, we mean the buttermilk called for in the ingredient list. I’ll update the recipe so it’s less confusing. Thanks!
I substituted plain yogurt for the buttermilk and the taste and texture were still great. The only problem I had was in the unmolding. Next time I’ll let it cool a little longer.
Could you use gluten free all purpose flour??
Hi, Caryn! Emma here, managing editor. We haven’t tested this recipe with gluten-free flour, so I can’t say for sure. There are many gluten-free flour mixes that say they can be substituted 1-for-1 with regular flour in a recipe like this, like Bob’s Red Mill 1-to-1 Flour Mix. You can certainly give that a try! Let us know if you do and how it turns out!
I made this last week. We ate it for breakfast… and lunch… and a snack. Don’t forgo the syrup OR the glaze, as they both add more pucker-factor (in the best possible way). Stellar recipe.
Syrup and Icing on the *unmolded* cake? Just checking if correct…
This looks fantastic and delicious! Can’t wait to make it.
Hi, PepperReed! Emma here, managing editor for Simply Recipes. The cake should be unmolded after 15 minutes, then brushed with syrup, then cooled completely before icing. Sorry for the confusion! I’ve corrected the recipe.
This looks so tempting.. very nice presentation..
On my list of recipes to prepare for my family this week!