Comments on: Lemon Pistachio Bundt Cake

By: Christine Krupp

Christine Krupp — Sun, 05 Sep 2021 22:59:57 +0000

The icing. It tastes great, but butter curdles when you add lemon juice. It was NOT pretty. Very disappointing!

By: Aakriti

Aakriti — Mon, 26 Aug 2019 22:55:26 +0000

Hello,

I would like to make the cake in 8 inch bundt pan.
What changes would I have to make in the recipe ?
Thanks.

By: Jeneanne Calderon

Jeneanne Calderon — Thu, 18 Apr 2019 17:24:44 +0000

I cannot access the recipe directions as there is an error with the Imperial Sugar host. Will you please post the recipe without having to go to the Imperial Sugar site. I would very much like to make this beautiful cake. Thank you!

By: Shelly

Shelly — Fri, 22 Feb 2019 19:48:08 +0000

In reply to Natalie Plummer.

That will be fine, yes! I didn’t realize that step was let out of the instructions. I will get it added!

By: Natalie Plummer

Natalie Plummer — Fri, 22 Feb 2019 14:59:47 +0000

I assume you add the zest when you add the oil and eggs. That’s what I’m going to do.

By: Mahima

Mahima — Fri, 01 Feb 2019 07:07:11 +0000

I never tried this recipe before and

after reading this amazing post I think I must give it a try.

I hope I will make them like you.

By: Fiona Manoon

Fiona Manoon — Fri, 01 Feb 2019 05:12:40 +0000

It looks very yummy.

Thanks for sharing such a delicious recipe with us.

By: Shelly

Shelly — Thu, 31 Jan 2019 19:38:06 +0000

In reply to Linda.

So sorry about the omission!! oh no!! I will get that fixed asap! It’s Zest of 1 lemon, approximately 2 tablespoons

By: Shelly

Shelly — Thu, 31 Jan 2019 19:27:07 +0000

In reply to Linda.

oh no!! I will get that fixed asap! It’s Zest of 1 lemon, approximately 2 tablespoons

By: Linda

Linda — Thu, 31 Jan 2019 18:51:24 +0000

How much lemon zest do you add? It’s not listed…