The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 21, 2005
This recipe is jsut as Barbara states. It comes out large and moist! I have tried several pound cake recipes and this one by far is The Best...I have had. I did make one alteration to it. I like more lemon taste that most so I put all 3 tsps. of lemon extract instead of as the recipe calls for. It still has a wonderful taste and texture it just has more of a lemon taste. I will also use this for the holiday time and make smaller cakes from it. This will make a wonderful gift with some of my home made jams! Thank you so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 16, 2005
Well... mines in the oven this very moment but i can't wait the batter was delicious so i'm betting the cake will be ten times better. I added a carton of fresh blueberries to mine.... can't wait....an hour sure is a long time... the anticipation is completely over whelming.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 30, 2005
I've made this cake on several occasions. It has always been a big hit. This has become one of my favorite recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 30, 2005
TIPS: I used all butter,no shortening. Allow the butter and sugar to cream while you gather the other ingredients. Cream until it's light and fluffly. Use room temp. eggs for increased volumt. Also, I used 1/2 container of lemon icing mixed with 1/4 sour cream for glaze.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 7, 2005
I liked this cake. It turned out just the way i like it - crisp on the outside. The only thing I did different was i cut down the quantities of each ingredient, because I didn't want such a big cake. I also didnt have lemon extract. The only thing that didn't turn out right was the icing. I dont see how 1 tablespoon of lemon juice and one and a half cup of icing sugar will give you a glaze. I had to add more lemon juice and heat it up to make it a dough ball. That made it difficult for me to put on the cake, and in the end I didnt like the icing at all, so I peeled it off and threw it away. But the cake was worth making. I suggest finding an alternative glaze recipe for the top, because you'll need an icing for sure.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 17, 2005
i would give this a ZERO if i could. i follwed it EXACTLY and it turned out horribly. the texture was nice, but the taste was really off. really bland, really really bad. this is probably the worst recipe I have tried on this website.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 10, 2005
I MADE THIS CAKE THIS MORNING AND IT DIDN'T RISE ANY HIGHER THAN WHEN I PUT THE BATTER IN PAN!!!! I USED THE KITGHEN AIDE MIXER AND FOLLOWED INSTRUCTIONS TO THE TEE, AND IT FLOPPED!!!! I READ OTHER RATINGS AND I, TOO WANTED THAT GOOD LEMONY TASTING PUND CAKE I REMEMBER FROM THE OLDER CHURCH LADIES POUND CAKES AT OUR CHURCH HOMECOMING'S. DIDN'T WORK FOR ME!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 7, 2005
First pound cake I ever made - it was AWESOME, my husband loved every bite. Very moist, and the lemon drizzle sets it apart. I found I needed to use more lemon juice than what the glaze called for. Made quite a bit of mixture, I was able to make 2 in loaf pans. Thank you for sharing! Will make again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 7, 2005
I used an electric mixer to mix the shortening, butter, and sugar, but I mixed all of the other ingredients by hand. On a whim, I tossed in a cup of peeled, cored & shredded granny smith apples. I left the topping off. This cake is so dense, moist and lemony, and it tastes wonderful when chilled - by far the best pound cake I've ever eaten, and so easy to make. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 24, 2005
Excellent ! Thank you very much for sharing this beautiful cake. I served it at my daughters home, everyone raved about it, my mother who's advise I really appreciate, loved it too. I substituted the lemon extract with the rind of 1 lemon, and the juice of the same. It was fabulous
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 15, 2005
My favorite pound cake. Loved by everyone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 30, 2005
This is the best cake in the world! I have made it for dozens of friends and they all love it! You can't get enough. One friend actually buys me the ingredients to make her one every week or so. I will never try another pound cake recipe, this is the one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 22, 2004
I've made it 5 times!!! Excellent!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 19, 2004
This was so yummy -- just what I was looking for. I usually never mess with recipes on the first try, especially 5 star ones, but I had some buttermilk I wanted to use up so I substituted milk for buttermilk and I used 1 1/2 cups. After putting it in the oven I became worried that I had wrecked the cake by using too much liquid, but I was wrong. It came out of the oven after about 85 minutes and it was wonderful! I love the subtle tangy kick from buttermilk and it seemed like just the right ammount. My only dislike about this was the bottom crust was a little crisp for me, but the cake itself was so good. I also omitted the glaze, it really doesn't need it. I may make this again and I would use butter and/or maple extract instead of the lemon just to change things up a bit.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 3, 2004
I thought this recipe was okay. I was really looking for a much more lemony cake....I added extra lemon juice and extra zest, but the end result wasn't what I was looking for. It was incredibly moist, not just one I will probably make again.
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Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 18, 2004
Loved it! I have used this recipe time and time again. I have even wrapped it and placed in the freezer, for those "spur of the moments" desserts! Love this cake! Thanks Barbara!
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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 22, 2004
Very dense and moist. I didn't have lemon extract so I used lemon juice, which may be why it doesn't have a very strong lemon flavor. I think it would be great served with strawberries. By itself (with glaze), I just thought it was okay.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 19, 2004
I love pound cakes. This is my first pound cake I've baked. I'm very pleased to say that it turned out great. A great recipe. Tasted just like the ones I grew up on eating the after church Sunday dinners. Now I can cook it myself. Moist and dense. LOVE IT!!!!!! Thank you so much Barbara Jordan. Try it you won't be disappointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 12, 2004
WOW! I made this poundcake for Easter and a few people came back for a second piece! There was only one left at the end of the evening. I added a teaspoon of lemon rind and those who wanted added a scoop of fresh strawberries and whipped cream... although it was great without it!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 19, 2004
This is absolutely the best pound cake around. I have made it numerous times and it's always a hit. Have given the recipe away more times than I can count. Always a success, even for a beginner. And you are right, a stand mixer works best. I'm going to use this for my 25th Anniversary cake. Much Thanks
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