Lemon Bundt Cake

Making it: The hardest part of this recipe? Glazing the cake. The glaze is just lemon juice and powdered sugar, and it took me a few tries to get the thickness right. Most of my attempts slid off the cake and glazed my kitchen counter instead. The cake recipe was, again, simple, with lemons and buttermilk the most exotic ingredients.

Feedback: When it comes to lemon cake, people seem to love it or hate it. This Lemon Bundt Cake made a few of the “lemon is not a dessert” naysayers change their tune, including me. The well-balanced cake has a good ratio of sugar to the zest of two lemons. The glaze, which contains the juice of those lemons, is not overpowering. This was the recipe that elicited the most positive reaction of the three we tried, from “not too lemony, not too sweet. It’s very light and fluffy” to the more effusive, “Absolutely delicious! It tastes like somebody’s grandmama made it!” I agree.