The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 30, 2009
Oh my gosh!!! This is one of the best pound cakes I've ever made. I made this for one of my fondant classes last week. I've just sliced it tonight and guess what...its still moist. This will be my number one pound cakes I'll be using for my clients as well as for fondant covering. I highly recommend this one to be used to cover with fondant. The only two changes I made was used butter flavored Crisco instead of reg. shortening, omitted the lemon juice and L. flavoring. I replaced it with vanilla, butter and almond. Soooo, soooo, good.
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Cooking Level: Professional

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 18, 2009
The best pound cake I've ever made, used almond extract instead of lemon and it was fine. Very light and not dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 2, 2009
This recipe looks pretty close to the classic pound cake recipe, which if I remember correctly, had a pound each of eggs, butter, flour, and sugar with no baking powder. I can see why someone wouldn't like it. It's denser, drier, and less sweet than your typical cake mix cake, but I like it. It's really good topped with fresh berries and whipped cream. I bet it would go with a lot of different toppings and flavorings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 17, 2008
This is an excellent cake, we have used this recipe for years, my husband came across it on allrecipes.com, this is the only pound cake recipe that we have used since.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Jun. 21, 2008
Loved it! Simple to make. It made a huge loaf for just me and my husband, but I don't think he minded :) We both agree that it tastes better after it's been in the fridge overnight.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 7, 2008
I made this folowing the recipe exact. Maybe I mixed it too much because it came out very dry. The favor is great and it makes a huge cake
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Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA
Living In: Black Mountain, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 1, 2008
This was so yummy! I used it in my berry/lemon trifle. I also ended up with a LOT of cake; this recipe made 2 extra large loaf pans (about 4 regular loaf pans). I was able to freeze for later use, which will be an added bonus in the summertime when you do not want to run the oven so much.
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Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA
Living In: Weyauwega, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 24, 2008
Very good. I made it with all butter. It was gone in a day. I only made half the recipe, which was plenty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 11, 2008
I made this the Saturday day and had to make another today it went soooo fast. The only thing I changed is the lemon extract to orange. I accidentally doubled the butter in the recipe, but it still turned out great.
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Cooking Level: Expert

Home Town: Clayton, Alabama, USA
Living In: Bolling Afb, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 28, 2008
This is my new favorite pound cake recipe! I made it in two loaf pans and cut it up for petite fours.
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Cooking Level: Intermediate

Living In: Quincy, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 26, 2007
Really great. I made it in two loaf pans, did not glaze (it was delicious on its own) and froze one. Even after I thawed the second one, the cake was fantastic.
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Cooking Level: Intermediate

Home Town: Waco, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 13, 2007
This cake was okay. It has a nice taste, but it was a little dry to me. I think I'll leave it in the fridge overnight and try it again tomorrow.Hopefully it will be more moist the day after.
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Cooking Level: Beginning

Home Town: Cuyahoga Falls, Ohio, USA
Living In: Doylestown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 29, 2007
Great cake with wonderful dense texture. I wanted a stronger lemon flavor so I grated the zest of a lemon and added half the juice of the lemon to the batter. Used the other half to cut curlies for the top to decorate. Took to a summer party and everyone raved about the taste and texture. Will definately make this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 7, 2007
I've never been a huge fan of pound cake, but my husband LIVED on the Sara Lee kind before we got married. He won't go back to it after I made this for him!
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Cooking Level: Expert

Home Town: Sidon, South, Lebanon
Living In: Ames, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 16, 2007
just made it and it was fantastic - made it with almond extract instead of lemon - also the frosting used bottled lemon juice and a bit of vanilla - baked it a bit longer to get it crusty and it was alot of batter and i used 2 pyrex glass loaf pans and they came out perfect-also made them in convection oven because it was very hot outside - put them close together on raised rack and when i took them out the inside wasnt done well - rebaked each for 5 more minuets and just great - next time would switch pans half way thru for better browing - thank you barbara for a wonderful treat
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 28, 2007
Very good! I did not use the glaze provided but used a vanilla glaze. I also baked it in 2 loaf pans instead. Turned out great! Brought it to a Memorial Day Cookout and didn't have anything to take home!!
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Cooking Level: Expert

Home Town: Montpelier, Vermont, USA
Living In: Stoneville, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 27, 2007
I'm eating a warm piece from the oven and it is GREAT!! I didn't have lemon extract, so I added a teaspoon of lemon zest and a teaspoon of fresh lemon juice to the batter. I also used about 3 Tablespoons of lemon juice and only 1 cup of confectioners sugar for the glaze. It turned out great and was more than enough for the cake. This is definitely going in my recipe box!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 8, 2007
Wonderful pound cake. Made it today for dessert and it looks and tastes beautiful. The only change I made was to replace 1/2 cup of butter with 4oz. cream cheese. Thank you for sharing.
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Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 3, 2007
This was a great pound cake! I was out of lemon extract, so I used orange extract in the batter which worked well. I also needed to use about 3 tablespoons of lemon juice to make the icing a drizzling consistency.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 3, 2007
oh my goodness....this was soooo good. i was skeptical at first because it looked like it might be way too much batter, but it fit perfectly into two loaf pans! it's nice and crusty on the outside, and i poured fresh lemon juice mixed with sugar over the top and I am right this moment eating a warm piece and it is SO delicious!! thanks for the recipe!
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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