Delicious!! Great recipe! I made it almost exactly as-is and divided the batter between two loaf pans, yum! I read all of the most helpful reviews first, but decided against making any substantial changes. My son and I are big fans of Starbucks' iced lemon pound cake and I wanted to see if I could emulate it. Consequently, I added an extra 1/2 teaspoon each of the vanilla and lemon extracts. I love the lemon flavoring so next time I will probably add even more extract and some fresh lemon juice! I did follow the advice of another reviewer and dusted the pan lightly with powdered sugar after greasing. This created a great thin crust and helped the cake fall right out of the pan. The only other thing I did following a review was to brush on a thin icing made from powdered sugar, lemon juice, and a little water, mixed to a glue-like consistency. This made the perfect cake even better in my opinion. However, my son (he's 4) still liked Starbucks' better because of the thick icing, so next time I'll make my icing thicker and apply numerous layers of it for him. This is a fabulous pound cake that is good from the start, but gets even better, if that's even possible, and more moist after a couple of days. I will be using this recipe for my pound cake for years to come, just as is. All those that try to alter ingredients so much lose the true essence of the recipe. Thanks for sharing!
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