Reviewed: Feb. 3, 2012

It was good but a little dry.

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Reviewed: May 6, 2011

This is one great, easy recipe! I followed the recipe ingredients with only one exception: I used 1/2 cup butter and 1/2 cup shortening (butter flavored) because it just isn't pound cake without the butter. I used this recipe to make cupcakes with what I had on hand, and they're WONDERFUL. Not too sweet, a slight lemon-vanilla flavor (without adding any vanilla), and the perfect base for my lemon buttercream icing. These were the hit of the cupcake table at our store's weekend sale/open house. NOTE: With the baking powder/soda/buttermilk combo these really rose. Fill cupcake liners only 1/2 full for perfectly sized cupcakes.

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3 users found this review helpful

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Pearland Quilter

Cooking Level: Intermediate

Home Town: Silver City, New Mexico, USA

Living In: Columbus, Ohio, USA

Reviewed: Apr. 7, 2011

Moist cake, but not something I'd make again. Flavor was kind of bland (I added some vanilla before baking) and baked cake was a little greasy, I'd imagine from the shortening in the recipe. Definitely nothing spectacular (or tangy, as the description says)

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jkcase

Cooking Level: Expert

Living In: Phillipsburg, New Jersey, USA

Reviewed: Mar. 5, 2011

This one's a keeper. I was in a hurry, so I substituted self-rising flour, but added an extra 1/4 tsp. baking soda (because of the buttermilk). I decreased the flour by 1/4 cup and baked at 350 for 45 minutes. It was perfect!

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Peggy

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

Reviewed: Jan. 4, 2011

Delicious!! I will make this again, followed the recipe exactly and it turned out moist and beautiful.

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4 users found this review helpful

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Jen

Cooking Level: Intermediate

Reviewed: Sep. 9, 2010

This is your standard buttermilk pound cake. I used butter instead of shortening and do add two more eggs to increase the moistness. I also added 2 tsp. of vanilla extract and 1 Tbsp. of real lemon juice. I served this with fresh fruit and real whipped cream.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Aug. 20, 2010

I loved this cake! I had no shortening so, I used butter instead and set oven to 350. Brought cake in to share with co-workers and they loved it! Thanks!

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1 user found this review helpful

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Mrs. Luvmyfamily

Reviewed: Apr. 13, 2010

Great recipe...i increased the buttermilk by about a couple of tablespoons and i didnt have any lemon extract so i added a couple teaspoons of lemon zest a little pineapple extract for flavor...was delicious!

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Constance451

Reviewed: Nov. 22, 2009

It was OK. The people in my family who like pound cake liked it but I thought it tasted like flour.

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kristen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 6, 2009

really good taste, moist and flavorful. However, I found that it was necessary to cook at 350° F and for the full hour. Other than that a worthwhile recipe to attempt!

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7 users found this review helpful