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Absolutely adore this recipe. The only changes I make is that I fold fresh or frozen blueberries into the batter just before spooning it into the pan. I usually make it into two loaves and share one of them with a friend. Also have made it with cranberries, equally great! Thank you so much for sharing this recipe!!
This is wonderful. It was so easy to make and the taste was delicious. I made a couple of small modification:; I used kefir rather than yogurt as I had some that needed to be used; I added some fresh blueberries; and I didn't make the glaze, serving the cake with cream instead.
This will definitely be made again, thanks!
This is perfect. I wouldn't change a thing! We had it with real whipped cream and a few late season strawberries and some wonderful Darjeeling tea. A real delight for the chilly, gray afternoon. This one's a real keeper.
This cake is delicious! Perfect with a cup of coffee or tea. The lemon flavor is mild after the yogurt is added, but there is more zip added back once you glaze the finished cake. The texture is lighter than pound cake, I think. The total volume didn't quite fill up my bundt pan, perhaps next time I make this I might try to make 1 1/4 of the recipe to try to fill up the pan for a taller cake. But as far as ingredients go, no changes! This cake is perfect! Made for the Cake-a-thon in memory of Chef I Am, October 2007.
While not the best for your hips, this is certainly a treat for your tastebuds!! Even THE PICKY ONE who 'doesn't like lemon' loved this & had 2nds!! DEEEELICIOUS!!