I had eggs and lemons to use up, so I made two recipes of lemon bliss bundt cake, baking each in well greased (vegetable shortening) and floured bundt pans, plus a tiny round pan so that I could taste a sample. One bundt pan was heavy aluminum and the other was a cheap light weight " seen better days" non-stick bundt pan. Both cakes released perfectly. I made the granulated sugar & lemon juice glaze, heated it in the microwave, stirred, and it remained grainy, so I repeated it, but it stayed grainy, so I put it on the cake anyway! For the second cake I used 10x sugar. The unglazed sample cake was simply wonderful! The other two are in the freezer for a special occasion.

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