Reviewed: Mar. 26, 2008

I was a bit disappointed with how this turned out based on the rave reviews. I kept it in the oven longer than the recipe called for, but I think I still took it out too early. It was still a bit gooey on the bottom. I definitely goofed a bit, but even the cooked top part was a bit dense and there wasn't as much of a lemon flavor as I had hoped there would be. I don't think I'd make this one again. Sorry.

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LeeLee222

	Cooking Level: Intermediate Home Town: Cliffside Park, New Jersey, USA Living In: East Brunswick, New Jersey, USA
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Reviewed: Mar. 23, 2008

This recipe was overall a good recipe. I found the batter was to sticky for my liking, so I added 1 cup of milk to lighten it up a bit. I also used lemon juice instead of extract. I used this recipe for my Easter dinner and it was a hit. I will definatly make it again. My kids ate the left overs for breakfast.

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Kara

	Cooking Level: Expert Home Town: Sumner, Texas, USA
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Reviewed: Aug. 10, 2007

This is pretty good. Everyone I served it too LOVED it. I had to cook it about 20 min. longer than recipe called for and I added some extra lemon. I really like lemon.

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nicole

	Living In: Buffalo, New York, USA
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Reviewed: Aug. 4, 2007

Wonderful pound cake recipe … just the way a pound cake should taste! Not too sweet and yes, it’s heavy because it calls for all that butter; and isn’t pound cake supposed to be on the heavy side anyway? I added more lemon juice than it called for to give it more of a zesty lemon zing – yum! Family definitely LOVED this and will absolutely make again!!!

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TGal

	Cooking Level: Expert
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Reviewed: Jul. 23, 2007

I think the cake was pretty good. It just didn't seem sweet enough or something seemed like it was missing. It was moist but not real moist. It makes a really heavy cake. I did as suggested and beat the batter by hand while adding the flour, etc. I don't think my mixing bowl would have been large enough if I hadn't. All in all it was okay but I don't think I would make it again.

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Donna A.


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Reviewed: Jul. 7, 2007

I love pound cake, and I have tried a bunch of recipes...this one makes a beautiful cake. The cake rose right to the top edge of the tube pan, but I did have to let it bake about 20 minutes longer than specified, so be sure you test it with a wooden skewer before assuming it's done. I followed the recipe as written with only a few minor changes: added one teaspoon vanilla extract in addition to the lemon flavoring, didn't measure the lemon zest - just used the zest of one large lemon, and added about a cup of diced fresh cherries I had and needed to use. I tossed the fruit with flour, and this kept them distributed throughout the cake without sinking. The cake has a wonderful flavor and texture, and is easy to prepare. This is a good basic pound cake recipe, and you could experiment with other extracts and berries. I'm adding this to my pound cake repetoire!

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foraging4food


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Reviewed: Jun. 14, 2006

I have tried countless pound cake recipes and actually have a very good butter pound cake. I needed to use up some bluberries so I thought I would try this. However, this cake came out very greasy and gummy like for me. I don't know...I will not make again. I will stick to my tried and true and just add blueberries next time.

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D. Storm

	Cooking Level: Intermediate Living In: Durango, Colorado, USA
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Reviewed: Apr. 24, 2006

Yum!!! This cake was delicious! I made this for our Easter Dinner and everyone thought it was very good. The initial making of the cake was more than easy- it was literally a "piece of cake" It took only about 20 minutes and then into the oven the cake went. As previous reviewers did, I coated the blueberries in a little bit of flour to prevent them from sinking and it worked like a charm- the blueberries were evenly spread throughout the cake and none sank. I then, once it cooled, spread a basic icing with a tint of lemon flavor on the top of the cake and it was delicious- It had a light lemon flavor and the blueberries were simply magnificent. Everyone raved and this recipe will most definitely be made again. Thanks!

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Chrisa

	Cooking Level: Intermediate
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Reviewed: Feb. 21, 2006

My family and I thought this cake was delicious! Moist, fragrant, and tasty...MMMM. We served it warm with a small scoop of ice cream and homemade strawberry topping. I cut the rest of the cake into portions, wrapped each piece in plastic wrap (then stored in a ziploc in the freezer), and then reheated when I wanted a piece...again served warm (reheated in the convection oven) with a dollop of ice cream and strawberry topping. I also coated the blueberries with 1/4 cup flour and my blueberries did NOT sink. Like other reviewers, I used fresh squeezed lemon juice instead of extract, and I think I even used a little more zest than called for. The lemon flavor was mild, but definitely yummy. As always, I used all organic ingredients. Great recipe! We enjoyed it. Thanks LDYBRD (Ladybird, is it?).

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DivineHealth7

	Cooking Level: Intermediate Home Town: Charleston, South Carolina, USA
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Reviewed: Feb. 12, 2006

This cake was fabulous! I made the changes suggested by the previous reviewers (using lemon juice instead of extract and flouring the blueberries). I also used frozen blueberries (I allowed them to thaw first). Also instead of flouring the bundt pan, I sugared it--it makes a nice crunchy, sweet outer-layer. Then I used the leftover lemon juice to make a lemon icing. YUM! My dinner guest left with a copy of the recipie.

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MEGKELLEY

	Cooking Level: Intermediate Home Town: Loveland, Colorado, USA Living In: Durango, Colorado, USA
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Reviewed: Dec. 27, 2005

If you use 1/4 cup of the flour in this recipe and coat the blueberries before you put them in cake batter, the blueberries will not sink to the bottom.

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LUVMUFFIN02

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA Living In: Lindenwold, New Jersey, USA
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Reviewed: Aug. 9, 2005

This pound cake was very moist. I used 4 tsp of lemon juice in place of the lemon extract. my blueberrys sank to the bottom, but so far I have never made a pound cake that didnt sink blueberries. Very buttery and delicious!!!

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couldntboilwater


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