Reviewed: Nov. 6, 2009

I Really enjoy this recipe / wonderful and moist / I have fun changing up the flavoring and the fruit. Black rasberries in season are fabulous!!! Have fun with the recipe.

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sews1963

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Reviewed: Sep. 16, 2009

Amazing Amazing Amazing! Perfect Perfect Perfect! I never follow instructions to the tee - I don't sift flour or measure anything very accurately, however I did coat the blueberries in flour, and used Limes instead of Lemons (lots, but still not enough we found) and stirred everything by hand with a good old-fashioned wooden spoon. We cooked it an extra 10 minutes and it came out of the oven bouncy and fluffy with a crisp top - perfect perfect perfect!

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monkeyinthekitchen

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

I made this cake without the milk, but had to adjust the bake time to 1hour 30min. but it turned out BEAUTIFUL and DELICIOUS with a lemon glaze of powdered sugar, lemon juice, lemon zest, and milk, and garnish of blueberries and lemon slices. I'm making it again tonight!

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H2ocountrygirl

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Reviewed: Jun. 29, 2009

Needed a glaze of water, lemon juice, and powdered sugar to bring it to life (hence 4 out of 5 stars), but everyone raved about the final product. Frozen floured blueberries were great in this, though it made about a cup and a half too much batter for my bundt pan!

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HEARTOFSILVER

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Reviewed: Apr. 13, 2009

Yow wow! This rocked! Served for Easter dessert and leftovers were served again with the coffee cakes the next morning. In addition to the lemon extract, I added about 1/4 c. fresh lemon juice plus extra zest. I coated the blueberries with flour so they wouldn't sink. That worked nicely. There was too much batter for my stoneware bundt pan, so I was able to bake a smaller cake too. It was far too jiggly after 60 minutes, but perfect at 80 minutes in the oven. I combined juice and zest from one lemon with enough icing sugar to make a fairly runny glaze, which I drizzled over the finished cake. The end result was nicely dense, just the way pound cake should be. Will be making this one again, no question!

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Debbie Does Sallad

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 18, 2009

This was a really good pound cake. I received many compliments on it. I did add 1 more teaspoon of lemon extract to make it a bit more "lemony". It took an hour and 20 minutes to completely cook, and then the top was a bit too done. I used the Lemon Icing from this site, but tweaked it, adding more lemon juice and using less confectioner's sugar so that it was thinner and more like a glaze than an icing. I filled the center with blueberries and scatered them over the top along with some strawberries dipped in white chocolate that I flavord with lemon too.

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ldsjackson

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Dec. 22, 2008

In defense of the cake, I did not have lemon zest so I bumped up the lemon juice (not extract) by a teaspoon. I did coat the blueberries also-great tip. I still felt like this was a pretty bland cake. Pretty and moist but no zip. I did nake a lemon glaze to go over it. Glaze - 1/3 cup melted butter, add 4 tbsp lemon juice and 2 cups powdered sugar stir and pour over cake. Good but probably not going to make again.

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georgiaviking

Cooking Level: Intermediate

Living In: Unionville, Pennsylvania, USA

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Reviewed: Dec. 13, 2008

I added 1/4 cup of fresh lemon juice in addition to the lemon extract and lemon rind. I topped the cake with Lemon Glaze after it had cooled: 1/2 c lemon juice, 1 tsp lemon peel (or extract) and 1 1/2 c powdered sugar. This recipe made more batter thank my bundt pan could contain, so I also made mini bundts which only required 30 minutes bake time. I am not a fan of pound cake, but this got rave reviews from other eaters.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 16, 2008

I don't know if this always happens but I had soo much cake batter I filled a whole bundt pan and I had about 9 HUGE cupcakes, so far we've only tasted the cupcakes but they are delicious, I have a convection oven and not really thinking I did as the recipe said and set the oven at 350 I should have set it at 325 instead so the outsides where very crisp and well done... but other then that great! (I added vanilla and extra lemon zest)

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BETSYBADU

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

Living In: Redding, California, USA

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Reviewed: Aug. 17, 2008

Excellent recipe! A few changes I made were to use "buttermilk" instead of regular milk by mixing 3/4c milk with 1/4c lemon juice. I added 1T vanilla, and increased the lemon zest to the zest of 3 lemons. I glazed it with 1/3c lemon juice mixed with 1/2c sugar by immediately poking holes in the bottom of the cake while it was in the pan after baking, then brushing glaze as well on the top after removing it from the pan. Outstanding cake!!!

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LADEBACKRN

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Reviewed: Aug. 14, 2008

I had some blueberries that I wanted to use so I decided to try this recipe. I am only giving it 3 stars b/c the cake stuck to the bottom of the pan and was very dense. I only used four eggs but I doubt two more would have made a difference. We have been eating it for breakfast as it tastes more like a muffin , than cake.

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mcs

Cooking Level: Intermediate

Living In: New York, New York, USA

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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. 9, 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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