Reviewed: Feb. 5, 2004

Yummy!!!! I don't normally like pound cake but I found that I couldn't stop eating this one!!! I made it for my dad's birthday and my family loved it. Its very rich and moist...the only thing I did differently was use lemon juice instead of lemon extract. Its a very very GOOD pound cake.

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PAKS11

Cooking Level: Beginning

Living In: Akron, Ohio, USA

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Reviewed: Dec. 21, 2003

Excellent pound cake! I didn't have shortening use so I just incereased the butter to replace the shortening amount and the cake turned out wonderful. I used the glaze recipe too, however like most have stated this cake stands alone just fine without it. I've been wanting to find a pound cake recipe that's easy and still tastes wonderful and I've found it! THANKS BARBARA!!!

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MCCARTNEY4175

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 30, 2003

We have a cake rule in our house: I will bake a cake and we will keep half and we give the other half away. Well we wanted to keep all of this cake to ourselves!! This cake was really moist and not too sweet. I did not even make the glaze because the cake was delicious without it. This is a definite keeper!!

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TARSHA1273

Cooking Level: Expert

Home Town: Clarksdale, Mississippi, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 22, 2003

Great pound Cake! My first time cooking it. I didn't have shortening and neither lemon extract, anyway I went ahead and made this cake using 1 1/2 cup of butter and added 1/2 tsp. of baking power. I had people coming over for dinner and that was dessert. They ate it even when it was still warm. They loved it. I had baked this cake several times with the same great results and keep giving away the recipe. Thanks Barbara!

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MELY C.

Cooking Level: Expert

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Reviewed: Sep. 9, 2003

Excellant! Will make again.

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DENA.B

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Reviewed: Aug. 23, 2003

When i first read this recipe i was not sure a pound cake with no baking power,baking soda nor salt. I read the reviews and give it a try. I am glad i did a most wonderful cake will bake it again.

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SPAFLINT

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Jun. 16, 2003

This reminded me of the pound cakes that the southern ladies in my church used to make and bring around to all the new neighbors... it was so good that I didn't even bother with the lemon glaze - it was perfect plain! It was also good with fresh whipped cream and strawberries!

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MLTS

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Reviewed: Jun. 15, 2003

This was my first cake recipe used from the internet and I was very pleasantly surprised how well the cake came out. It was very easy to follow and it was just as great as the description said it would be. Very, very moist my daughters description of the cake was it felt like velvet.

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MARYCAKE

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Reviewed: May 19, 2003

This recipe is wonderful. Very moist--heavy and light at the same time. I've been making pound cakes for 35 years and this is one of the best.

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REBDEB

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Reviewed: May 16, 2003

This is a true pound cake, dense and moist. Made this cake to serve to my customers in my restaurant and got rave reviews. It's a keeper!! I added roasted pecans to the batter and topped the cake with caramel sauce and and icing sugar mixed with milk and a drop of pure vanilla extract, drizzled all over the top and sides of cake and put the remaining roasted pecans on top of that. Superb with a good cup of coffee. Use pure vanilla extract in the batter, that's what gives it the flavour and you don't need much. Artificial vanilla just doesn't cut it.

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LORIE A

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Reviewed: May 16, 2003

Excellent, easy pound cake that is MOIST. The only change I would suggest is lightening up on the lemon extract if you want a little less lemon flavor. My family really enjoyed it. Stays moist wrapped in plastic wrap for days. Excellent recipe!

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JANEBAILEY

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Reviewed: May 5, 2003

I have been looking for a really nice, moist pound cake for some time. During the holidays here in Bermuda, pound cake is very traditional, so I really needed to find a good recipe. This one is wonderful. The only difference I made was I added 1 tsp of orange extract and about 1 tbls of orange peel. It was so good, the icing wasn't even needed.

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Baby Doll

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2003

Totally sinful! This is a delicious pound cake! I think by accident I left out the shortening but it was still grand. I put most of it in the freezer so I would not be too tempted. Now we just take it out and slice a piece and we are good to go. Awesome recipe!

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JAK3G

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2003

Very good! Thank you Barbara!

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sourfleed

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Reviewed: Mar. 18, 2003

PERFECT. WONDERFUL. DELICIOUS! Thanks for sharing this recipe! 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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KARIMARTIN

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Reviewed: Feb. 6, 2003

This cake was pretty good, but made better by the fact that my kids liked it so much! I thought it would be a little richer based on all the butter (I didn't use any shortening) but overall a good recipe.

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MOELASSES

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Reviewed: Feb. 6, 2003

Really liked this one! Came out perfectly, moist and dense but with a silky texture that was wonderful in the mouth. Flavor was great, but might not use quite as much lemon extract next time. I made this for my parents and my dad, who doesn't generally eat sweets, had three whole slices! Really delicious cake! It will be a standard of mine, now.

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CATNIPPE

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Reviewed: Dec. 2, 2002

This was my first attempt at baking from scratch and it was a great success. My family loved the pound cake. The cake was moist and delicious. The glazing was not need. The cake stands on it's own!

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SLAMSTER88

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Reviewed: Oct. 22, 2002

All of my co-workers loved me for baking this! Thanks for the great recipe.

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TheBakerGirl

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Reviewed: Jun. 16, 2002

I printed this recipe at Christmas time, his cake was such a hit with my husband and the rest of my family that I have made it at least 20 times since then! Perfect cake if you want something that is not to dry. At christmas I topped this cake with the glaze mentioned and pecans. Since the warmer months have come around, I have served this cake numerous times with strawberries and whipped cream and then a scoop of vanilla ice-cream. MMMMM GOOD! Thanks Barbra

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PEACHES0102

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Barbara's Golden Pound Cake

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