Reviewed: Nov. 15, 2009

This was great. It was my first attempt ever at age 39.9. It was foolproof. The crust was great it evenly cooked. I was sleepy and didnt have time to wait til it completely cooled. But I would recommend waiting. It was soooo good.

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CAMERAHOG

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Reviewed: Nov. 1, 2009

ohh yeah! I switched up one cup of flour for whole wheat (we are "healthy" here) and used 1 cup brown sugar, 1 cup splenda for baking and 1/2 cup regular sugar and it was delicious. Even after I forgot the baking soda it still was yummy and rose a bit. Will make again and again and. . ..

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Oct. 27, 2009

Not bad but not the greatest.

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Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

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Reviewed: Oct. 23, 2009

I took it to work and they loved it. I used only 2 cups of sugar, too. The cake was not too dry at all,very moist and loved by all who ate it.

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Oct. 18, 2009

Great!! I used brown and white sugar. I will make this again soon.

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AshetonMOM

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Reviewed: Oct. 17, 2009

Really nice texture and taste. I reduced the sugar to 2 cups as I thought 3 would be too sweet, can't tell the difference. I baked mine in a bundt pan and it was done in 57 minutes, edges were brown and center came out clean with a toothpick. If anyone's cake is dry it is from the cooking length, 90 minutes is way too long.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 3, 2009

Very good and moist, it was just too sweet. Next time I will reduce the sugar.

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Em

Cooking Level: Intermediate

Home Town: Wrangell, Alaska, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Oct. 2, 2009

This is a really delicious cake, though it doesn't beat my stepdads( gotta get that recipe!) I used real lemon juice but only for the frosting, with zest. Folded egg whites in at the end and baked in two roundpans for a layer cake. The cake came out moist and thick and yummy with a chewy outer crust and is a great base cake-my buttercream lemon frosting really compliments it. I'm a freshie and sick of box brownies and canned frosting! :X great cake 8D

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College_Caker

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Reviewed: Sep. 30, 2009

THE BEST POUNDCAKE EVER! I made a few adjustments though. I added 1 1/2 cups of buttermilk, used 1 tablespoon of vanilla extract, and 1 teaspoon of pure lemon juice. Once out of the oven (from another members suggestion), I covered the cake with a glaze made with powdered sugar and lemon juice. Delicious and moist!

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JesseOhhh

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Reviewed: Sep. 27, 2009

Excellent base recipe. I don't own a bundt pan so I did two rounds instead and made it into a layer cake. I used almond extract instead of lemon extract. I divided the batter in two separate bowls and flavoured half with instant espresso powder. I spread some raspberry freezer jam between the two cakes. As an icing I melted down some raspberry chocolate fudge cheddar with heavy cream, cooled and then combined with icing sugar until it reached the right consistency. Spread it all other the top and drizzle down the sides. Very yummy with changes, I'm sure its just as great as is. Definite keeper!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 21, 2009

I gave it a five due to the changes I made.I did mix my butter first and then the sugar for about 5mins or so.. I added all my eggs at one time, then 1tbs vanilla, instead of using lemon, I used lemon emulsion 2teaspoons.and after mixing my flour and buttermilk, I added 1/2 cup sour cream and use three loaf pans.. It was very moist and had a nice lemon taste.. I made this last night and my kids and friends eat it up.. I took a loaf to work and I let you know what the verdict is on it.. but I couldn't stop eating it myself.. I did add powder sugar on top to give it a sweeter taste, but I don't think it needed it...

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jai

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Reviewed: Sep. 11, 2009

I separated the egg yolks/whites. Beat whites till stiff then placed in large bowl. I added 1/2 cup sour cream, juice and zest from three lemons to wet ingredients. After egg yolks are mixed in one at a time I folded batter into beaten whites. Glaze while still warm with confectioner's sugar, juice & zest from one lemon,touch of salt. This will be your favorite cake! Wonderful texture and lemon taste.

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Susie

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

Yum. I used the large fresh lemon and lemon juice, and every thing else the same. I baked it in two 8 inch cake pans for 60 min. Then sliced it into a Tort form with pastry cream from this site and whipped cream cheese frosting. That was rich. lol.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 4, 2009

This is a very good cake. I'd like to give it a 4.5 because it isn't quite a 5 for me, but very good. I thought it improved with age but definitely needed a topic. I made a blueberry sauce for it and overall the dessert was a success. The cake is dense, not flaky but very tasty.

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OhioKEE

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Reviewed: Aug. 16, 2009

This cake had a lovely dense, moist texture. I have no idea how anyone found it to be dry. I even overbaked mine a little bit and it was still moist. I used real butter (not margarine) and added a little cocoa powder to half the batter and made it in to a marble cake. Next I am going to make the lemon version using fresh squeezed lemon juice and rind. I will comment!

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FoodFoodGirl

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Reviewed: Aug. 9, 2009

This was the best cake ever I added a little extra milk to keep from blowing my miaxer out and a little extra vanilla and it wa just great I made one and the family ate it so fast i ended up making another one the same nite!! yum thanks

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Me&eek

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Reviewed: Aug. 8, 2009

Scrumptious cake! Perfect velvety texture; not too heavy--melt in your mouth. Added baking powder and almond extract.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Jul. 29, 2009

Best pound I have had. I used lime zest and real lime juice and pure vanilla. I also glazed with a mixture of lime juice and sugar glaze. Will use a plain glaze next time, lime juice glaze was a little tangy. This is a really moist pound cake and I will use this recipe again!

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Robyn

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Reviewed: Jul. 25, 2009

made as directed, it has good flavor but way to dry and crumbly after sliced after 90 minutes baking time. May have to do with altitudes? Were 3,000 ft. Next time i will try the 60 minutes as another review suggested. I also followed the advice of using 1 cup powdered sugar with enough lemon juice to make a glaze it was very tasty but everyone had to have milk poured over the top to moisten it up.

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minette

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Reviewed: Jul. 11, 2009

I love this recipe even my hubby loves it too he said it's so lite. I follow the recipe as written and it came out perfect I did not have any vanilla or lemons so I used almond extract and a little nuttmeg it was great I feal like you could play around with this recipe and make it yours it really transformable Great cake

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