Reviewed: Feb. 17, 2012

this is awesome, i wanted to make a pound cake from scratch for a friend who did me a favor. I got one too, it came out perfect and i don't have much luck with baking great recipe

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Reviewer:

maykathy07

Reviewed: Nov. 12, 2011

I did make one change in the glaze. I used 2 c powdered sugar, 1/3 c. lemon juice, 1T water and 2T butter. I can't say enough about how great this cake is!

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Reviewer:

aaronmij

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Oct. 23, 2011

Best pound cake I ever made!

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Reviewer:

wandab

Reviewed: Aug. 9, 2011

I made this cake for a wedding cake. We did several trial cakes, and compared a number of pound cake recipes. This one was the best! Moist, stayed mosit. Held up well under 3 double layers. We did brush it with a simple syrup before frosting. The photo does not do it justice. Also, be sure to adjust the cooking time for layer cakes. A layer cake cooks in about 30 to 35 minutes. I think you will be pleased with the cake.

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Reviewer:

MommaP

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Cooking Level: Expert

Home Town: Stafford, Virginia, USA

Reviewed: Jul. 15, 2011

This was so good! I subbed almond extract for the lemon (used a little less, since almond extract is strong), and left off the lemon glaze. I served with fresh berries and sweetened fresh whipped cream. Tasted better as it sat, so I'd make this a day early if you are serving it to guests. YUM!

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Reviewer:

penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 6, 2011

I found this recipe about 2 years ago. And I have made this cake over a dozen times. I receive sooooo many compliments when I make it. The only thing I do differently is add more lemon extract. Other than that, I follow the directions to the "T". You know this is a good recipe, when your grandmother request that you make this cake.

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Reviewer:

Dani007

Home Town: Newark, Delaware, USA

Reviewed: Mar. 17, 2011

Very good cake, easy to make, although it was a lot of mixing ;) I did have to sub in about 1/4 tbsp. of orange extract but the flavor still came out lemony. Did not make the icing as we served it with strawberries. It was delicious, everyone raved, but my complaint is that it seemed too sweet to me. Perhaps the glaze would balance that out? Great flavor and texture.

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Reviewer:

alison

Reviewed: Jan. 30, 2011

I overbaked the outside, but it was still a superb cake! I will make it again

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Reviewer:

Nomi

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Reviewed: Nov. 7, 2010

Dense and moist : )

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Reviewer:

carman_is_here

Reviewed: Jun. 7, 2010

This cake is amazing!!! I made it in an 11x14 pan and baked it for 30 minutes and it turned out perfect!! My bundt pan is small and I was afraid it would overflow as it makes a rather large cake. It is the softest cake I have ever made and will definitely make again!

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