Glazed Lemon Cake

“Thanks for sharing this Elaine – I took your advice and only made half the icing and it was perfect. Everyone loved this cake – so moist and flavorful. I will be making this again and again.”

“This is the second time I’ve enjoyed this cake, first time Beckas had made it course it was wonderful.I made it tonight and made only 1/2 a recipe and put it in 3 mini loaf pans.Had cut the buttermilk so the blueberries didn’t sink to the bottom.It still took 1 hr and 5 mins to bake.Couldn’t wait for it to cool, so was enjoying while it was hot and warm.Great recipe.”

“Wonderful! I have made this recipe three times in two months….it is that good!I bake this cake in two loaf pans for a total of 50 minutes. I have have baked this cake and have added 8 oz. of frozen blueberries to the batter and it is wonderful.The bake time with the addition of blueberries for two loaf pans is between 60 and 65 minutes.I’ve also had better results with the blueberries not falling to the bottom of the cake if the amount of buttermilk is reduced to 2/3 cup.I also divide the icing recipe in half and it’s plenty. I was originally looking for a recipe that was similar to Trader Joe’s blueberry lemon bread and I think that this recipe makes a better product than what Trader Joe’s sales.”

“One of my PAC picks Spring 2007 I made four small loaves and loved the zing but didn’t glaze, seldom do. I preferred to serve with fresh blackberries. This was very yummy and I most likely will do this again-and again! Thanks for sharing.”

“Hi Mew (Elaine in MD);The lemony taste of the cake was superb.By accident, I added double the amount as specified.The texture turned our great.The lemon sauce frosting added the most delectable taste and flavor especially with Vanilla ice cream.I am no hooked on a great cake.Thanks for sharing with us.Regards,”Uncle Bill””

“Juicy, zesty & sweet lemon cake! The cake is very moist and rather crumbly. I made as instructed, using 1/2 cup butter for icing. Not overly impressed about the icing and spreading it on warm cake. It did not melt so nicely, but got slightly curdly and runny, did not look that nice even when cooled. Will frost when cooled, next time. Also will use less butter for the icing.Next time I will try beckas suggestion of using 8 oz blueberries and reducing buttermilk to 2/3 cup. That sounds unbelievebly good!”

“This is alot like the buttermilk pound cake I have, but this has added lemon with the glaze. As you can see in the photo I submitted, the glazing was a little too thick, so it didn’t look as nice and trickling-like, I had difficulty understanding what “1 box of powdered sugar” really was, so I added it gradually by tablespoonful, and ended up with 10 to 11tb as the ideal thickness. I also decided it’d be nice to decorate with some citrus fruits! 🙂 It was very dense and even after refrigerating, just 10 to 20 sec of microwave brings it right back to its soft texture.”

“OH BOY!!! This is a keeper. I loved the delicate cake and the frosting was fantastic. At first I thought there was too much frosting, but to my surprise everyone loved it and the extra on the plate was used to drizzle on individual servings. Good to the last drop!”

“First off…This is a fabulous cake!I used 3 mini-loaf pans {nonstick} and still had enough batter for a half a full size pan.This cake has a wonderful crumbly moist texture besides a genuine lemon flavor.I made another lemon cake recipe last week and it does not even come close to this one.I do recommend liberal greasing of pan as even though I did,it stuck just a little.Thanks mew!*”