Reviewed: Aug. 28, 2007

This cake was very easy and good. I used a lemon cake mix rather than white or vanilla mix.

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DuncansMom

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Reviewed: Aug. 24, 2007

Hubby loved it and it never lasts long at gatherings. Very moist and dense cake. Our favorite!

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Jen

Cooking Level: Expert

Living In: Ellsworth, Maine, USA

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Reviewed: Aug. 22, 2007

This recipe was easy and delicious. In addition to the recipe, I heated a can of ready-made cream cheese icing and drizzled over the top! Yum, yum!

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Amy

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Reviewed: Aug. 1, 2007

This was so good! I made some changes tho. I only had a trader joe's vanilla flavored cake mix and used only 2 eggs. I also used 1/3 C sugar and added cinnamon to the batter. Dusted the bottom of the bundt pan with sugar and cinnamon and poured the batter on top. When it was done I made a lemon icing! It was so good my husband couldnt stop eating it.

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Jul. 19, 2007

Everyone asks for this recipe when I serve it!

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1BARBIE

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Reviewed: Jul. 4, 2007

Lots of compliments! Had hardly any left after the cook-out!

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KARAJANE23

Cooking Level: Expert

Home Town: Starr, South Carolina, USA

Living In: Anderson, South Carolina, USA

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Reviewed: May 9, 2007

This was OK. It still tasted like a mix, but was heavier/denser like a pound cake.

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LoveTo Bake

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Reviewed: Apr. 22, 2007

I made this cake tonight for a family dinner and everyone really enjoyed it. I did add 1 ripe banana, that I needed to use, to the batter and sprinkled the cake with powdered sugar before serving. Will definately make again.

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KKITTREDGE2

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Reviewed: Mar. 6, 2007

Delicious. Substituted 1 stick softened butter for oil and used 2 cups blueberries. Makes stiff batter so fold in berries carefully.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Feb. 18, 2007

This is a great recipe that travels well. We live in a coastal community and always have friends and family visiting. This cake is often found in our picnic basket whether we take our company for a day at the beach or surprise them with a day trip to a nearby island!!!

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cook4fun

Home Town: Huntington, West Virginia, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Oct. 14, 2006

This was an incredibly moist cake...perfect for summer. I omitted the sugar and it was plenty sweet. I baked this one in a shaped bundt pan. Then I made a glaze with powdered sugar, milk, and lemon zest. Once the cake cooled, I drizzled it over the top and served. You could use frozen blueberries in a pinch, but fresh ones are best.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Oct. 3, 2006

Very good cake, really not a pound cake as it is too light and moist for that. Rather than add a glaze on top of the cake, I added some cinnamon to the cake batter. This made the cake have a little more flavor and goes nicely with a cup of tea or coffee. The cream cheese gave this cake a nice background flavor and I expect this cake would be good with any kind of berry in it. The cooking time was off. I had to cook it for 55 minutes and if I ever make this again, I think I will stick with a cake mix without the pudding in it, it just took a really long time to bake.

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Donna S

Cooking Level: Intermediate

Home Town: West Sayville, New York, USA

Living In: Baldwin, New York, USA

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Reviewed: Aug. 26, 2006

This was very good. I didn't add the sugar, only 1/4 cup oil and 2 eggs. Added about 1/2 cup buttermilk as it was very thick. Also added 2 cups blueberries, also took 65 mins at 350 to bake. Would make again but with lemon or orange mix as I felt it was lacking depth. Very moist and a hit with my dinner guests.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Aug. 8, 2006

Great I also have tried it with sliced strawberries as well and just as good

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cooking in cow town

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Vacaville, California, USA

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Reviewed: Jul. 28, 2006

Delicious and very easy. I'm eating a warm slice right now as I type up this review. I baked at 325 for approximately 1 hr. and it came out perfectly. I haven't iced it at this point and don't believe I will. This cake stands very well on its own without the extra sweetness an icing would provide. I'll be making this one again. By the way, I used a white cake mix and a full pint of blueberries.

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 25, 2006

Fantastic! It did take a little bit longer to bake (about 10 minutes), but you will not a find an easier or yummier cake. I sprinkled mine with a little powdered sugar, but it would have been just as good without it. Thanks for the great recipe!!

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SKS0975

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Reviewed: Jul. 24, 2006

This is a super-moist, delicious cake. However, I wouldn't call it "pound cake" because it isn't dense at all. We love it, though, and next time I'm going to make a glaze for it.

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