I didnt love this cake but I got huge raves from my husband and friends who ate it. Followed directions as is but subbed more vanilla extract for the lemon as I didnt have any lemon. I will keep looking for a poundcake recipe I can feel confident in.

This was my first time making pound cake and it was excellent!

I have many pound cake recipes but I was looking for one that I could use some leftover buttermilk. I dont like lemon pound cake so The only change I made was 2 tsp vanilla instead. Very good pound cake. I would recommend for a birthday cake. It took the full 90 mins in my oven. I will bake this one again. Thanks

One word for this.... YUM! I made one slight change but; only because I had made my last cake with lemon flavor. I subbed almond extract for the lemon. It was delicious and moist.

Terrific cake, however the cooking time was off by about 30 minutes for my oven. If I had cooked it for the entire time suggested, it would have been a crispy mess. Also, I did add lemon zest and this definitely helped to bring out the lemon flavor. Reduced sugar by 1/2 and served with my blueberry-brandy sauce. Will make again.

I wish you could give 1/2 *´s. Anyhoo, I thought this cake was great but I will change somethings next time such as: adding more lemon (could not taste it really), slightly less sugar, and reduce the amount of eggs!! I felt a real eggy taste!! Oh, and I halved the recipe and put it in a 9x13" pan cuz that was all I had. I cooked it for an hr. but I think I should have followed the other reviews of 70 mins. I will definitly make this again, maybe next time with lime or an orange!! :P

Delicious pound cake. Do not overmix and you have a creamy, soft and flavorful dessert! I added another 1 tsp vanilla and substitued almond for the lemon flavoring and made it in a bundt pan to rave reviews. Used it for strawberry shortcake.

Today I made pound cake for the second time using this recipe, and I succeeded! Since I worried this time might turn out to be a failure again, I halved the recipe and made it into two smaller loaves. They were done in 45 min. I guess the mistake I did in my first attempt was overbeating the batter; therefore, air was beaten out. The end product was a "cake" that had a solid center. But, the cakes turned out be dense and moist this time--just the way pound cake is supposed to be. Worrying about overbeating the batter again, I mixed in the dry ingredients and soured milk by hand instead. Yet, I noticed there're some tiny holes in the cakes--too much air this time (LOL)? I guess in the future, I'll jiggle the pans of batter before putting them into the oven. Also, I decreased sugar to 1-1/4 cups for half the recipe. (I used 2-1/3 cups for the entire recipe.) And it had the right sweetness. I also doubled the vanilla and added 3/4 tsp ground cinnamon for half the recipe. Cinnamon was really mild, but it did help perk up the flavor. This recipe deserves five stars; I failed the first time due to my own fault. Once I understand the nature of making pound and butter cakes, chances of failure decrease greatly. I'll definitely use this recipe again for pound cake!

This recipe isn't very good. No one really cared for it. It is very sweet. And very dense. I will try a different recipe

Yummy! I can't stop eating this cake. Other than using 2 tsp of vanilla, it's just perfect. I used it to make a car cake for Father's Day and even decorated it. It's not too sweet at all. Thanks for the recipe.

pretty good, more of a shortcake texture and a bit on the sweet side.

Wonderful! Made this to celebrate our 2 boy's 6th and 4th birthdays with our families and frosted with Cream Cheese Frosting I from this site. I used both vanilla and almond extract and opted to reduce the sugar to just over 2 1/2 cups as 3 seemed like sooo much! It was easy to whip up and came out of my bundt pan looking great! Anyway, the entire cake disappeared, not a crumb left. Thanks for sharing!

Finally a cake my grandmother would be proud of. This reminds me of my grandmother simply being in her element. My kitchen is smelling wonderful right now. I was asked to make a southern old fashioned cake for my co-workers parents. I was so impressed with the first one exactly as the recipe called for, I decided to see if I could improve on it. So this is what I changed. I only used 2.5 cups of sugar. I used the lemon and zest of 1 large lemon. I used a tablespoon of mexican vanilla and didn't cream the butter and sugar as long. The cakes both fantastic, but I think the 3 cups was too sweet for me customers. On a final note, this was very easy to make.

I found this recipe and I made it today. I didn't have any lemon or vanilla flavoring, so I used almond and mint instead. It turned out so moist! My daughter loves it!

Loved this and have made it several times! Only change I made was to increase the vanilla to 2 tsp. It's very dense and moist and freezes really well. Good with fruit, a light lemony glaze or just plain.

Man, do I love pound cake! This was fantastic!! Ate it plain, ate it with berries, ate it with ice cream ... it was great with everything! Used fresh lemon juice because I didn't have any extract, and I dusted the bottom of my bundt pan with sugar to get a crusty top. Definitely recommended.