Reviewed: Apr. 17, 2007

Excellent! Didn't have lemon extract, used the lemon rind for something else, so I used lemon juice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Luv2bake

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Gardena, California, USA

Reviewed: Mar. 26, 2007

This came out great. I didn't have cream so I used buttermilk and it turned out fine.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ladychimera

Reviewed: Nov. 8, 2006

I was asked to make a fondant birthday cake for a friend's mom so I needed a heavy, and of course delicious, cake to carry the weight of the fondant. I looked up every "pound cake" recipe, saw this one, tried it and it was fantastic--rich and dense. I had no lemon extract so I subsituted lemon zest and it worked just as well, giving it a nice fresh taste amongst the buttery richness. I filled it with white chocolate-almond buttercream and it actually complemented the cake. I'm going to make this again, this time I'd fill it with chocolate ganache. :D

Was this review helpful? [ YES ]
80 users found this review helpful

Reviewer:

jillytuile

Cooking Level: Professional

Reviewed: Nov. 7, 2006

This pound cake is absolutely fantastic! I searched for a recipe that did not use shortening, and am VERY pleased with the results. I used two small loaf pans the first time, and my husband, mother and co-workers loved it so much that I went home and made two more! My husband has already requested that I make it for Thanksgiving and Christmas!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

creifschneider

Reviewed: Oct. 28, 2006

I used this recipe as a base for the cake I made tonight. I noticed that there was no leavening in the cake at all so decided to add 1 tbsp baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt to the flour. Additionally, I sifted the flour to keep it from getting too dense. I didn't have any lemon extract so I ended up using almond and vanilla extract. The result was a very good tasting cake. For those that are having trouble with seepage, try halving the recipe and baking in a smaller tube pan. For those who are having density problems, start playing with adding a little bit of leavening. Mine came out much lighter than I was intending to but I'd rather have that than too dense a cake!

Was this review helpful? [ YES ]
74 users found this review helpful

Reviewer:

Michelle

Cooking Level: Expert

Reviewed: Jul. 4, 2006

I made this recipe 2 days ago. It's nice but I think i should have left the lemon extract out. I love the cake otherwise. can't eat it regularly cuz it's too rich for daily use :-)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Swati

Reviewed: Apr. 19, 2006

This cake was easy to make and tasted fantastic! I took it to work and it got rave reviews. Those people who complained about it not turning out right must have been doing something wrong.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

RENEPOO

Reviewed: Oct. 7, 2005

Wonderful cake!! When I make this cake I use butter flavoring and vanilla extract instead of the lemon and I use 2/3 cup half and half instead of the heavy cream. This has become the recipe that I use for wedding cakes and I always get rave reviews. This is a very moist cake with the perfect texture.

Was this review helpful? [ YES ]
45 users found this review helpful

Reviewer:

nanavic51

Reviewed: Sep. 9, 2005

I just made this cake yesterday and had some problems with the liquid seeping to the top at the end of the baking. I followed the directions to a "T", but I did have to cook it an extra 6 minutes to try to get it to set. I took it to a party last night and it got raves! It was definately a cake that taste better after it has cooled or the day after than it did right from the oven! I will use this recipe again for sure!

Was this review helpful? [ YES ]
1 user found this review helpful