The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 14, 2007
I have been looking for a pound cake that I am able to make without the baking soda or baking powder, and I tell you this cake is really easy to make. Not to mention very good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 13, 2007
Excellent flavor and texture I could not believe that this cake would taste this way because there were no rising agent but it was very light and good to the last crumb.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 18, 2007
Excellent cake! I topped it off with the chocolate ganache from Allrecipes and it was a hit! I took it to a party and with all the other desserts, I didn't bring back one piece. I'm going to make it again and again!
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pmk
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 17, 2007
Excellent! Didn't have lemon extract, used the lemon rind for something else, so I used lemon juice.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Gardena, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 26, 2007
This came out great. I didn't have cream so I used buttermilk and it turned out fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Photo by jillytuile
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
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Photo by jillytuile

Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
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!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
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 :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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!
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Photo by Dnksmommy

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 30, 2005
Very Good pound cake recipe,Used almond extract instead of lemon,very tasty.Will make again. Thank you
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 1, 2005
not the best pound cake ever, but it was really good. If you can bake, you can make this. I had no seepage problems that other people had. I honestly think their ovens might be off on temp. I will keep searching for the perfect pound cake recipe, but this one was good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 8, 2005
This recipe was easy to follow and make.I didn't have heavy whipping cream so I substituted one cup of half and half and one cup of 2% milk. I read some of the other reviews, and decided to use all vanilla extract instead of vanilla and lemon extract. The texture and flavour of the cake was excellent. I put strawberries and whipped cream with it (strawberry shortcake), and my family just loved it. It was gone the next day. I might try it with a lemon glaze or ice it with a cream cheese frosting or just sprinkle a little icing sugar over it. I will be making this recipe again and it is going into my recipe files.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 29, 2005
I have to agree w/ MKCALVIN, and the others who said this recipe was bad. Much too dense, even for a poundcake (and I love dense poundcake). The reviewer who wrote about the "seeping liquid" in the top of the cake - yes, it happened to me also. I am not a beginner baker, either. Not a good recipe - would never use again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 6, 2005
This cake smells wonderful while baking. I used margarine instead of butter, and 2/3 cup skim milk instead of cream, so I was worried how it would turn out, but it was great! Try spreading a little margarine on a slice when it's still warm. YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 1, 2004
My husband just loved the pound cake and he is a picky eater. However I did not use the lemon flavor since he does not care for it and instead used 3 tbl vanilla flavor. I also did not have a tube pan and ended up deviding the mixture into 2 pans. The baking time was the same and they came out looking wonderful. The next time I will use half of the recipe or try and find a tube pan. But be warned it is very rich tasting.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 1, 2004
I was not very successful with this recipie. This cake was much too dense even for POUND CAKE. I tried to eat it regardless of the texture. However, I ended up throwing the majority of it in the trash. I will not make this recipie again!
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Photo by MCOASTER

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 15, 2004
C'est si bon...every slice, every morsel, every bite dear, leads to only one thought and it's this dear...it's so good!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Irvine, California, USA
Living In: Coralville, Iowa, USA

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